Methi-Matar Subzi recipe


  • 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

Cooking Instructions

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.

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.

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, garnish with cream and serve hot with rotis/paranthas

10 Mar 2011     963 views     NON-Vegetarian       Curries > Vegetables

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