Methi Matar Sabji
|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|
|Red chili powder||1 1⁄2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Coriander powder||2 Teaspoon|
|Cumin powder||1⁄4 Teaspoon|
|Cashewnuts||8 , soak in little milk and grind to paste|
|Garam masala||1⁄2 Teaspoon, made with 2 cloves, 1/2″ cinnamon, 1 cardamom|
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.