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Methi Matar Sabji

deepaspgowda's picture
Ingredients
  Fresh green peas 3⁄4 Cup (12 tbs)
  Methi leaves 1 1⁄2 Cup (24 tbs), add little salt and sugar and leave aside for few mts (Packed cups)
  Onion 2 , finely chopped
  Tomato 1 , finely chopped
  Cumin seeds 1 Teaspoon
  Ginger 1 Inch, grated
  Asafoetida 1 Pinch
  Red chili powder 1 1⁄2 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Coriander powder 2 Teaspoon
  Cumin powder 1⁄4 Teaspoon
  Curd 2 Tablespoon
  Cashewnuts 8 , soak in little milk and grind to paste
  Garam masala 1⁄2 Teaspoon, made with 2 cloves, 1/2″ cinnamon, 1 cardamom
  Salt To Taste
  Oil 2 Tablespoon
Directions

Add big pinch salt+sugar to the methi leaves and let it rest for a few mins. Squeeze water from methi and keep aside.
Heat oil in a vessel, add the cumin seeds and let them splutter. Add grated ginger and asafoetida and saute for 4-5 seconds. Add chopped onions and saute till the onions turn transparent. Add the methi leaves and stir fry for another 4-5 mts on medium heat.
Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook until soft.
Add the green peas and saute for a minute. Add a cup of water and cook on high heat for 3-4 mts. Reduce flame, cover with lid and cook on simmer for another 6-7 mts. Next, add the curd and go on stirring till its well combined, approx 5-7 mts or till it reaches required gravy consistency.
Add garam masala pwd and cashewnut paste and combine well. Adjust the salt and serve hot with rotis/paranthas.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Saute
Dish: 
Curry
Ingredient: 
Vegetable
Interest: 
Quick, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
5
Subtitle: 
Methi Matar Subzi Recipe

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