Methi Matar Vegetable
Methi Matar Vegetable is a healthy and flavorful Indian dish made with fresh methi (fenugreek) leaves, green peas, and a blend of aromatic spices. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. Methi is a rich source of fiber, iron, and other essential nutrients, while green peas provide plant-based protein. However, people with a dairy allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
129 kcal
Protein
7 g
Carbs
15 g
Fat
5 g
Fiber
9 g
Ingredients
Fenugreek leaves
200 gms (200g)
Cumin seeds
0.5 tsp (2.5g)
Mustard seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Green Peas
1 small cup (100g)
Garam Masala
0.5 tsp (1.5g)
Chopped Onion
0.5 small cup (50g)
Chopped Green Chilli
2 tsp (4g)
Olive Oil
1 tsp (5g)
Garlic paste
0.5 tsp (2.5g)
Ginger Paste
0.5 tsp (2.5g)
Red chilli Powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Instructions
Preparation
- Clean and chop the methi leaves. Wash them thoroughly to remove any dirt. Set aside.
Cooking Steps
Heat oil in a pan over medium heat. Once hot, add cumin seeds and mustard seeds. Allow them to splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears.
Add fresh green peas and salt. Mix well.
Cover and cook until the peas are cooked through. If needed can add a little water to prevent sticking.
Add chopped methi leaves and sauté for about 4-5 minutes, or until the leaves wilt and cook down. The bitterness of methi will reduce as it cooks.
Add turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the oil starts to separate from the masala.
Once the vegetables are cooked, sprinkle garam masala and mix well. Cook for few more mins.
Taste and adjust salt and spices if needed and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used. Type your message...