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Methi Matar Sabji Recipe
|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|
Calories 127 Calories from Fat 65
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 1 g5.1%
Trans Fat 0 g
Cholesterol 0.78 mg
Sodium 108.3 mg4.5%
Total Carbohydrates 13 g4.3%
Dietary Fiber 3.8 g15.2%
Sugars 4.5 g
Protein 4 g7.7%
Vitamin A 9.2% Vitamin C 29.3%
Calcium 5.9% Iron 9.3%
*Based on a 2000 Calorie diet
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.