Dry Methi Malai Matar (Punjabi Creamy Fenugreek Peas)
Dry Methi Malai Matar is a creamy Punjabi dry-style sabzi where fresh green peas and fenugreek leaves are stir-fried with onion, tomato, garlic, ginger, green chili, then enriched with cream cheese (modern twist), a touch of tomato ketchup and sugar for balance, and finished with cardamom, bay leaf, and garam masala. Creamy-mild despite no gravy. Served with phulka roti, butter naan, or laccha paratha.
People also search this as malai methi matar.
Ingredients
Main
- garam masala powder — 2 g
- oil — 20 g
- salt — 4 g
- methi leaves — 150 g
- Tomato — 80 g
- onion — 80 g
- Tomato Ketchup — 10 g
- green chillies — 4 g
- ginger garlic paste — 12 g
- Fresh Cream — 60 g
- green peas — 150 g
- sugar — 4 g
Tempering
- bay leaf — 1 g
- Cumin Seeds — 2 g
Method
- Wash the methi leaves and chop finely.
- Boil the green peas in hot water for 2 minutes. Drain.
- Heat oil in a kadai. Add methi and cook till soft. Remove to a bowl.
- In the same kadai, add cumin and bay leaf. Cook for 30 seconds.
- Add garlic, ginger, onion and green chillies. Cook till the onion turns soft.
- Add tomato and cook for 2 minutes.
- Add garam masala, sugar, ketchup and salt. Cook for a few seconds.
- Add the malai and cook for 2 minutes.
- Add the cooked methi and peas. Mix and cook for 5 minutes.
- Turn off the gas and serve hot.
Common questions
- How many calories in one plate of Dry Methi Malai Matar (Punjabi Creamy Fenugreek Peas)?
- 231 kcal per plate.
- How much cooking time?
- 40 min — 15 min prep, 25 min cooking.