Dry Methi Malai Matar Recipe
Description:
Methi Malai Matar is a flavorful and creamy North Indian dish featuring the distinct taste of fenugreek (methi) combined with the rich essence of fresh cream, cashews, and a delicate blend of spices. Perfect for a family dinner, potluck gatherings, or lunchbox meals, this vegetarian recipe is as indulgent as it is satisfying. The dish brings together green peas, fenugreek leaves, and aromatic spices to create a delightful meal that pairs beautifully with roti, phulkas, or steamed rice.
Cuisine:
North Indian
Course:
Dinner
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fenugreek (Methi), finely chopped | 300 grams |
| Green peas | 1/2 cup |
| Fresh cream | 2 tbsp |
| Oil | 1-1/2 tbsp |
| Bay leaves | 1 leaf |
| Cinnamon | 1/2 stick |
| Cumin seeds | 1/2 tsp |
| Onion, finely chopped | 1/2 cup |
| Garlic, finely chopped | 1 tbsp |
| Ginger paste | 1/4 tsp |
| Green chillies, chopped | 2 |
| Tomatoes, finely chopped | 1/2 cup |
| Tomato ketchup | 1 tbsp |
| Garam masala powder | 1/4 tsp |
| Red chilli powder | 1/4 tsp |
| Salt | To taste |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Prepare the Fenugreek and Peas:
Wash the fenugreek leaves thoroughly to remove any impurities and chop them finely. For the green peas, boil them in hot water for about 2 minutes to soften. Drain and set aside. -
Cook Fenugreek:
Heat 1 tablespoon of oil in a pan. Add the chopped fenugreek and sauté it until it softens. Remove from the pan and set aside in a separate bowl. -
Prepare the Tempering:
In the same pan, add the remaining 1/2 tablespoon of oil. Once the oil is hot, add the bay leaf, cinnamon, and cumin seeds. Sauté for about 30 seconds until the spices release their fragrance. -
Add Aromatics:
Now add the finely chopped garlic, onion, and green chillies to the pan. Sauté until the onion becomes soft and translucent. -
Cook Tomatoes:
Add the chopped tomatoes to the pan and cook for about 2 minutes until they soften and blend with the other ingredients. -
Spice It Up:
Add garam masala powder, red chilli powder, and salt to the pan. Cook for another 30 seconds to allow the spices to meld. -
Add Cream and Fenugreek:
Stir in the fresh cream and cook for 2 minutes, letting the cream combine with the spice base. Then, add the cooked fenugreek and boiled peas to the pan. Mix gently for about 1 minute to incorporate everything. -
Finish with Ketchup:
Add the tomato ketchup to the pan and mix well. Cover the pan and cook for an additional 5 minutes to allow the flavors to meld together. -
Serve:
Once done, turn off the heat and serve the Dry Methi Malai Matar hot. This dish pairs wonderfully with garlic daal and phulkas for a wholesome and delicious meal.
Serving Suggestions:
Methi Malai Matar is best served with a side of garlic daal and phulkas for a complete meal. It also complements steamed rice or chapatis, making it a versatile option for any occasion, from a cozy family dinner to a festive gathering.
Nutritional Information:
The dish is rich in iron from the fenugreek, protein from the green peas, and healthy fats from the cream and cashews, making it a nourishing and indulgent choice for any vegetarian meal. The spices not only enhance the flavor but also offer digestive benefits, ensuring that every bite is not only delicious but also wholesome.
Enjoy this creamy, flavorful dish as part of your next meal, and treat yourself to the comforting flavors of North India in the comfort of your own home!
