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Vatana Methi Malai Masala Recipe | Dry Peas Fenugreek Gravy Recipe

Dry peas and methi in a rich creamy Gravy 
Course Main Course
Cuisine North Indian
Keyword Dry Peas, Gravy
Prep Time 15 minutes
Cook Time 40 minutes
Resting Hours 8 hours
Total Time 55 minutes
Servings 5
Calories 180kcal
Author Muktha H S


  • 1 Cup Dry Peas
  • 4 Cups Fresh Fenugreek Leaves
  • 1 Cup Milk
  • 2 No's Onions chopped
  • ½ Cup Tomato Puree
  • 3 tablespoon Fresh Cream
  • 1.5 teaspoon Red Chilly Powder
  • 1 teaspoon Jeera Powder
  • ½ teaspoon Garam Masala
  • 4 tablespoon Oil
  • 1 teaspoon Sugar
  • 1.5 teaspoon Salt

For Masala Paste

  • 1 tablespoon Garlic Paste or 6 garlic cloves
  • 1 tablespoon Ginger Paste or ½ " inch ginger
  • 2 tablespoon Cashew Paste
  • ½ tablespoon Poppy Seeds
  • 1 tablespoon Melon Seeds Optional


  • Soak green peas for 6-8 hrs in hot water.
  • Thoroughly wash and clean methi leaves,Sprinkle salt over it and set aside for 15 minutes.
  • Squeeze out excess water ,pat it with kitchen napkin and set aside.
  • Whilst pressure cook ,soaked dry green peas for 2 whistles.
  • Prepare fine masala by grinding all ingredients under the list masala paste by adding little water.
  • Blanch tomatoes ,peel the skin and make tomato puree.
  • Heat oil in a Kadai,add methi leaves and fry till water dries up. Place fried methi leaves on a tissue paper.
  • In the same kadai ,add jeera seeds and  chopped onions,fry till brown.
  • Add Tomato puree and all spice powders and cook till oil starts releasing from corners.
  • Add above prepared masala paste and continue to cook for 3-4 minutes.
  • Now add cooked ,peas and fried methi ,mix well.
  • Add 1 cup milk ,add sugar  and salt ,continue to cook on sim till it starts to  thicken.
  • Add fresh cream, Mix well. Turn off the heat.
  • Serve with Phulka, Roti,Naana or any indian flat breads.


Calories: 180kcal