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Methi-Matar Subzi

This recipe comes from the table of one of my North Indian friend's mother who dishes out delicious North Indian food. One the many reasons I love winters is green peas. Sweet plump green matar (peas) and fresh methi leaves make for a delectable combination. With undertones of tart from the tomatoes, a faint whisper

Methi-Matar Subzi

Methi-Matar Subzi

Ingredients

21
4 servings

Instructions

  1. 1

    Add big pinch salt+ big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.<br

  2. 2

    Heat ghee or 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.<br

  3. 3

    Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook until soft.<br

  4. 4

    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.<br

  5. 5

    Add garam masala pwd and cashewnut paste and combine well. Adjust the salt, garnish with cream and serve hot with rotis/paranthas.

Ingredients:Tomato·టమాటో

About This Recipe

This recipe comes from the table of one of my North Indian friend’s mother who dishes out delicious North Indian food. One the many reasons I love winters is green peas. Sweet plump green matar (peas) and fresh methi leaves make for a delectable combination. With undertones of tart from the tomatoes, a faint whisper of spice and good measure of sweetness, methi-matar, makes for a modest subzi to go with rotis and can be prepared in less than 30 mts. Our meal today ~ Gobi Paratha, Methi Matar subzi, curd and salad.

Methi Matar Subzi Recipe

Preparation: 30 mts

Serves 4-5 persons

Cuisine: North Indian

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Ingredients:

3/4 cup fresh green peas/bataani/matar

1 1/2 cup packed fresh methi leaves, add little salt and sugar and leave aside for few mts

2 onions, finely chopped

1 tomato, finely chopped

1 tsp cumin seeds

1″ grated ginger

big pinch of asafoetida/hing/inguvva

1 1/2 tsp red chilli pwd

1/4 tsp turmeric pwd

2 tsps coriander pwd

1/2 tsp cumin pwd

2 tbsps curd

7-8 cashewnuts, soak in little milk and grind to paste

garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)

salt to taste

1/2 tbsp oil or ghee

cream for garnish

1 Add big pinch salt+ big pinch sugar to the methi leaves and let it rest for a few mts. Squeeze excess water from methi and keep aside.
2 Heat ghee or 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.
3 Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook until soft.
4 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.
5 Add garam masala pwd and cashewnut paste and combine well. Adjust the salt, garnish with cream and serve hot with rotis/paranthas.