Methi  goes on well with most of the legumes and beans.May be most of the people are not aware of this recipe,as it’s not that common everywhere.This is a dhaba style vatana methi malai masala , i got this recipe is from my cousin cooking class notes.This recipe is a blend of 2 recipes ,one is dry peas masala and the other is methi malai masala,but its finger licking good.You can have this along with  any kind of indian flat bread like Tandoori Roti, Naan, Paratha and Roti.If you are kinda of  calorie conscious persona ,portion control will help you rather than altering the amount of Cream 🙂 😉
Vatana Methi Malai Masala Recipe | Dry Peas Fenugreek Gravy Recipe
Prep Time
15 mins
Cook Time
40 mins
Resting Hours
8 hrs
Total Time
55 mins
 

Dry peas and methi in a rich creamy Gravy 

Course: Main Course
Cuisine: North Indian
Keyword: Dry Peas, Gravy
Servings: 5
Calories: 180 kcal
Author: Muktha Gopinath
Ingredients
  • 1 Cup Dry Peas
  • 4 Cups Fresh Fenugreek Leaves
  • 1 Cup Milk
  • 2 No's Onions chopped
  • 1/2 Cup Tomato Puree
  • 3 Tbsp Fresh Cream
  • 1.5 Tsp Red Chilly Powder
  • 1 Tsp Jeera Powder
  • 1/2 Tsp Garam Masala
  • 4 Tbsp Oil
  • 1 Tsp Sugar
  • 1.5 Tsp Salt
For Masala Paste
  • 1 Tbsp Garlic Paste or 6 garlic cloves
  • 1 Tbsp Ginger Paste or 1/2 " inch ginger
  • 2 Tbsp Cashew Paste
  • 1/2 Tbsp Poppy Seeds
  • 1 Tbsp Melon Seeds Optional
Instructions
  1. Soak green peas for 6-8 hrs in hot water.

  2. Thoroughly wash and clean methi leaves,Sprinkle salt over it and set aside for 15 minutes.

  3. Squeeze out excess water ,pat it with kitchen napkin and set aside.

  4. Whilst pressure cook ,soaked dry green peas for 2 whistles.

  5. Prepare fine masala by grinding all ingredients under the list masala paste by adding little water.

  6. Blanch tomatoes ,peel the skin and make tomato puree.

  7. Heat oil in a Kadai,add methi leaves and fry till water dries up. Place fried methi leaves on a tissue paper.

  8. In the same kadai ,add jeera seeds and  chopped onions,fry till brown.


  9. Add Tomato puree and all spice powders and cook till oil starts releasing from corners.


  10. Add above prepared masala paste and continue to cook for 3-4 minutes.

  11. Now add cooked ,peas and fried methi ,mix well.

  12. Add 1 cup milk ,add sugar  and salt ,continue to cook on sim till it starts to  thicken.

  13. Add fresh cream, Mix well. Turn off the heat.


  14. Serve with Phulka, Roti,Naana or any indian flat breads.

Step by Step Directions:

Thoroughly wash Methi leaves,soak in salt for 15 minutes, Squeeze excess water pat it dry and keep it aside.

Soak Dry green peas in water for 6 hours and pressure cook for 2-3 whistles(missed to take the pic) ,keep it aside.

Grind all the ingredients listed under masala to a smooth paste.

Blanch 2 tomatoes,peel skin and prepare puree .(I was preparing extra tomato puree,so pic shows 4 tomatoes)

In a pan heat ,4 Tbsp oil,add methi leaves and fry well. Remove fried methi leaves and place  it on an tissue paper to drain out excess oil.

In the same pan,add jeera seeds ,once it starts to change colour add chopped onions and fry till brown.

For this add prepared tomato puree,garam masala ,red chilli powder and cook till oil starts releasing from corners. Now add above ground masala paste,to tomato gravy and cook for 5 minutes.

Now add cooked peas and fried methi,mix well and continue to cook for another 3 minutes.

For this add milk and cook on low flame .Add salt and sugar,once gravy starts to thicken,switch of the heat and add fresh cream.

Mix well serve hot with, phulka ,tandoori roti ,naan or chapati.

 

 

(Visited 52 times, 1 visits today)

Leave a Reply

Your email address will not be published.

error: Protected