Dry Methi Malai Matar (Fenugreek Creamed Peas) Recipe
A delightful North Indian vegetarian dish, Dry Methi Malai Matar combines the earthy bitterness of fenugreek leaves with the richness of fresh cream and the sweet freshness of green peas, creating a perfect side dish for any meal. The subtle spices bring out the best in this simple yet flavorful preparation, making it an ideal choice for a light yet satisfying dinner.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves) | 300 grams (finely chopped) |
| Green Peas (Matar) | 1/2 cup |
| Fresh Cream | 2 tablespoons |
| Sunflower Oil | 1-1/2 tablespoons |
| Bay Leaf (Tej Patta) | 1 leaf |
| Cinnamon Stick (Dalchini) | 1/2 stick |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Onion (finely chopped) | 1/2 cup |
| Garlic (finely chopped) | 1 tablespoon |
| Ginger (fresh, paste) | 1/4 teaspoon |
| Green Chilies (chopped) | 2 pieces |
| Tomatoes (finely chopped) | 1/2 cup |
| Tomato Ketchup | 1 tablespoon |
| Garam Masala Powder | 1/4 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Salt | To taste |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Total Time:
40 minutes
Servings:
4
Cuisine:
North Indian
Course:
Dinner
Diet:
Vegetarian
Instructions:
-
Prepare the Methi Leaves:
Begin by thoroughly washing the fresh methi (fenugreek) leaves twice in clean water to remove any dirt or grit. Once washed, finely chop the leaves and set them aside. -
Boil the Green Peas:
If you’re using fresh green peas, peel them. Alternatively, you can use frozen peas. In either case, bring a pot of water to a boil, add the peas, and cook them until they are soft and tender. Drain the peas and set them aside. -
Sauté the Methi Leaves:
Heat a pan over medium heat and add 1 teaspoon of sunflower oil. Once the oil is hot, add the finely chopped methi leaves. Sauté the leaves until they release their moisture and the water evaporates, leaving the leaves dry and lightly wilted. Transfer the cooked methi to a separate bowl and set aside. -
Prepare the Tempering (Tadka):
In the same pan, add another tablespoon of sunflower oil. Once the oil heats up, add the bay leaf, cinnamon stick, and cumin seeds. Let these spices sizzle for 30 seconds to infuse the oil with their flavors. -
Cook the Aromatics:
To the tempered oil, add the finely chopped garlic, onion, and green chilies. Sauté the mixture until the onions turn light brown and become soft, releasing their sweetness. -
Add the Tomatoes and Spices:
Once the onions are ready, add the chopped tomatoes to the pan and sauté them for about 2 minutes, until they soften and blend with the onion. Now, add the garam masala powder, red chili powder, and salt to taste. Stir the spices into the mixture and cook for another 30 seconds. -
Incorporate the Fresh Cream:
Add the fresh cream (malai) to the pan and stir it in. Let the mixture cook for 1-2 minutes, allowing the cream to combine with the flavors and thicken slightly. -
Combine the Methi and Peas:
Add the sautéed and dried methi leaves, along with the boiled green peas, to the creamy tomato mixture. Stir everything together for a few seconds, ensuring that the methi and peas are well-coated with the creamy mixture. -
Add Tomato Ketchup:
Stir in the tomato ketchup, which will add a touch of sweetness and depth to the flavor. Mix everything together well. -
Cook and Finish:
Cover the pan with a lid and let the dish cook on low heat for another 5 minutes. This allows the flavors to meld together and the dish to heat through. -
Serve:
After 5 minutes, turn off the heat and your Dry Methi Malai Matar is ready to be served! This delicious dish pairs wonderfully with Besan & Atta Ki Roti, Missi Roti, or Whole Wheat Palak Naan.
Tips:
- If you find the methi leaves too bitter, you can reduce the bitterness by sprinkling a little salt over them before sautéing and letting them sit for 10-15 minutes before rinsing again.
- The cream can be adjusted to your liking. For a lighter version, you can use low-fat cream or even substitute with yogurt for a tangy twist.
- Feel free to add a pinch of sugar if you prefer a slightly sweeter flavor to balance out the bitterness of the methi.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 4 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
| Fat | 12 g |
| Saturated Fat | 2 g |
| Sodium | 240 mg |
| Cholesterol | 15 mg |
Dry Methi Malai Matar is a savory and aromatic dish that brings together the best of Indian vegetarian cooking. The balance of spices, fresh cream, and fenugreek makes it a comforting addition to your dinner table. Whether served with flatbreads or rice, this dish is sure to please everyone with its rich flavor and delightful textures.
