Name: Vatana Methi Malai Masala Recipe | Dry Peas Fenugreek Gravy Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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; 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)

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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 🙂 😉

Recipe

Vatana Methi Malai Masala Recipe | Dry Peas Fenugreek Gravy Recipe

Dry peas and methi in a rich creamy Gravy

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Course: Main Course

Cuisine: North Indian

Prep Time: 15

Cook Time: 40

Resting Hours: 8

Total Time: 55

Servings : 5

Calories / Serving : 180

Author: Muktha H S

Ingredients

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

Instructions

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.

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Step by Step Directions:

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

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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 tablespoon 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.