Dry Methi Malai Matar Recipe
This delectable Dry Methi Malai Matar combines the rich, creamy flavors of cream and mild spices with the earthy taste of fresh fenugreek (methi) and sweet green peas. It’s an ideal North Indian side dish for dinner, often served with roti or naan. This recipe showcases an easy-to-make version that’s vegetarian-friendly and perfect for anyone who enjoys traditional Indian flavors with a smooth, creamy twist.
Ingredients
| Ingredients | Quantity |
|---|---|
| Fenugreek leaves (Methi) | 300 grams, finely chopped |
| Green peas | 1/2 cup |
| Fresh cream | 2 tablespoons |
| Oil | 1 1/2 tablespoons |
| Bay leaf | 1 |
| Cinnamon stick | 1/2 inch piece |
| Cumin seeds | 1/2 teaspoon |
| Onion | 1/2 cup, finely chopped |
| Garlic | 1 tablespoon, finely chopped |
| Ginger paste | 1/4 teaspoon |
| Green chilies | 2, finely chopped |
| Tomato | 1/2 cup, finely chopped |
| Tomato ketchup | 1 tablespoon |
| Garam masala powder | 1/4 teaspoon |
| Red chili powder | 1/4 teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~110 kcal |
| Carbohydrates | 8 g |
| Protein | 3 g |
| Fat | 8 g |
| Fiber | 3 g |
(Nutritional values are approximate and may vary.)
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
Instructions
-
Prepare Fenugreek and Peas:
- Start by thoroughly rinsing the fenugreek leaves under cold water. Finely chop them and set aside.
- For the green peas, blanch them by placing them in hot water for about 2 minutes, then drain and keep aside.
-
Cook the Fenugreek Leaves:
- Heat 1/2 tablespoon of oil in a skillet over medium heat. Add the chopped fenugreek leaves and cook until they soften, about 3-4 minutes.
- Transfer them to a separate bowl and set aside.
-
Prepare the Aromatics:
- Add the remaining oil to the same skillet. Once heated, add the bay leaf, cinnamon stick, and cumin seeds. Sauté these spices for about 30 seconds to release their aroma.
- Add the finely chopped garlic, onion, and green chilies, and sauté until the onions become soft and golden.
-
Add Tomatoes and Spices:
- Stir in the chopped tomatoes and cook for about 2 minutes until they soften.
- Add the garam masala, red chili powder, and a pinch of salt. Sauté the mixture for another 30 seconds.
-
Finish with Cream and Combine:
- Pour in the fresh cream, stirring well to mix it with the spices and tomatoes. Allow it to cook for 2 minutes until it slightly thickens.
- Add the cooked fenugreek leaves and blanched peas, stirring gently to combine.
-
Add Ketchup for Sweetness:
- Add the tomato ketchup for a touch of sweetness. Stir well, cover the skillet, and let the mixture cook on low heat for about 5 minutes.
-
Serve:
- Once done, turn off the heat and serve your Dry Methi Malai Matar with garlic dal and warm chapatis or naan for a perfect dinner pairing.
This Dry Methi Malai Matar recipe is a creamy, aromatic dish that’s sure to become a favorite at your dinner table. Enjoy the fresh, herbal flavor of fenugreek complemented by the richness of cream and the subtle sweetness of peas in each bite!
