### TranslatedIngredients: 300 grams Methi Leaves (Fenugreek Leaves) - finely chopped,1/2 cup Green peas (Matar),2 tablespoon Fresh cream,1-1/2 tablespoon Sunflower Oil,1 Bay leaf (tej patta),1/2 Cinnamon Stick (Dalchini),1/2 teaspoon Cumin seeds (Jeera),1/2 cup Onion - finely chopped,1 tablespoon Garlic - finely chopped,1/4 teaspoon Ginger - paste,2 Green Chillies - chopped,1/2 cup Tomatoes - finely chopped,1 tablespoon Tomato Ketchup,1/4 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: To begin with Dry Methi Malai Matar, firstly wash fresh methi twice with clean water and chop these washed leaves finely.Peel fresh peas or use frozen green peas and boil them.Heat a pan and add 1 teaspoon of oil and put the chopped Methi leaves, and saute them until all the water gets steamed up and methi becomes dry. Take out from the pan and transfer it to the bowl.Add oil in the same pan with bay leaf, cinnamon stick and cumin seeds. After 30 seconds add finely chopped garlic, onion and chopped green chilies. Let it cook till the onions turn light brown and soft.Once it is done, add tomatoes and let them saute for about 2 minutes.Add all the spices mentioned in the ingredients and cook it for few seconds more.After few seconds, add fresh cream/malai and let it cook for a minute or two.After a minute or two, add sauted and dried methi and boiled green peas in it, then stir it for a few seconds.Add tomato ketchup into it and mix everything properly. Cover it with a lid and cook for another 5 minutes. After 5 minutes switch off the gas and your dish is ready.Serve Dry Methi Malai Matar with Besan & Atta Ki Roti, Missi Roti or Whole Wheat Palak Naan.