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 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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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.
By sailu • Feb 7th, 2008 • Category: All Recipes, Curries & Gravies, Greens-Leafy Vegetables, North Indian Recipes, Vegetables, Vegetarian Recipes
How are you doing Sailu?
Matar Methi looks yum. Y’day, we went to a “well Known” Indian restaurant here. Food was so horrible, I was thinking may be we should get all together and do a fab business! What a waste of money and time to go somewhere to eat!!:D
Hi sailu!!
Methi matar looks so inviting!!
I shall try this dish..methi+matar! Tks for sharing! The pic makes me more hungry!
Ohhhh. How convenient. I just bought some fresh methi and was wondering what I should do with it!
oh, this ones indeed simple. Will try it when I buy methi over the weekend.. Thanx
I love Matar, and i like to add it in almost every vegetable curry, pulaos i prepare, but i never had Matar along with Methi in a dish. Its a nice idea. Thanks for sharing Sailaja!
Sailu, yesterday i bought methi and thought of making your methi-chole with batura this weekend - and now u tempt me with this recipe
This looks awesome!
The only problem is the matar we get here is not fresh at all! We get frozen green peas which are a lot sweeter than regular fresh peas - makes the curries so sweet! I’ll try to look for fresh green peas in the organic stores!
That is a wonderful tasty recipe. thanks! This will be in my menu for the weekend.
This is a great recipe. Bookmarked!
great one Sailaja, since its hard for me to find fresh ones, i usually use kasuri methi.. yours looks great!!
Fresh peas and fresh methi leaves looks so good. I have both in dried forms, using fresh one makes it so different in flavour.
Recently came to know about ‘Taste of India’, Thanks for you and your freind for making this happen. Really appreciate it.
I loved the idea of combining methi and matar and since it can be made in less than 30 minutes love it even more
This combination is really delectable! Can imagine the warm aroma…..
I love methi and peas. If I can’t get fresh peas, I guess frozen should be an ok substitute. Looks great and a nice change from my usual dishes with methi.
Looks delicious…..said she wistfully, because she can’t seem to digest methi at all…:(
I am going to try this soon Sailu. It looks great. I love Methi malai matar which my aunt used to prepare. This is very new to me.
Mmmmm, Delicious! I always get happy when I see fenugreek being used
WOW Sailu, I’ve decided what I am making for dinner tomorrow. Looks so delicious!!!
Me pictures chaala baguntaayi. Very bright and colorfull.
looks yummy and i like the presentation Sailu.
By the way, mi Suvastra blog chala bavundi.
hi sailu,
i love reading your blog. as a working mum with two kids, i dont get much time to try recipes, but i love to read through food blogs. yours is one among my favourite.lovely snaps and clear instructions.
food blogs are changing face again.suddenly they allow only invited readers to go through their site. if you plan the same, please do invite me too. i don’t want to visit your site and be told that i can no longer access it,
regards
Dear Sailu,
First of all, let me congratulate you on your excellent food blog. I truly love it! I have been a regular reader for the past couple months and managed to try out 1-2 recipes too..but had never posted a comment until now. Lovely pics, lovely detailed recipes, simple instructions is what I love about your blog. Please keep it going. It’s very inspirational and makes me ( a novice cook) try out new dishes and tastes. good work!
Regards, Reena
I tried this and it was delicious….thanks
Wow looks so yummy…Can i come over for dinner today?