Sem, Methi & Matar Vegetable
This is a healthy, low-oil Indian sabzi (vegetable stir-fry) prepared with runner beans (sem phali), fresh methi (fenugreek) leaves & green peas. It is lightly spiced and cooked using minimal oil, making it ideal for weight management and for those managing diabetes, thyroid, or PCOD. The combination of vegetables and greens ensures a nutrient-rich, fiber-packed dish that supports digestion, immunity, and overall health.
Nutrition Facts
Per serving
Energy
118 kcal
Protein
6 g
Carbs
16 g
Fat
3 g
Fiber
8 g
Ingredients
Runner Beans, Raw (Sem)
0.25 cup, trimmed (50g)
Green Peas
0.5 small cup (50g)
Chopped Tomato
1 small cup (100g)
Chopped Onion
0.5 medium cup (75g)
Clove Garlic, Chopped
1 tsp (5g)
Olive Oil
1 tsp (5g)
Turmeric powder
0.5 tsp (2.5g)
Cumin seeds
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Red chilli Powder
0.5 tsp (2.5g)
Fenugreek leaves (Methi)
0.5 cup, chopped (100g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté for 2-3 minutes until they turn translucent.
Add chopped garlic and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add turmeric powder, red chili powder, and salt. Stir well.
Add sem (runner beans), and green peas. Mix well, ensuring the vegetables are coated in the masala.
Cover the pan with a lid, and let it cook for 5-7 minutes over medium heat until the vegetables are cooked.
Add the chopped methi leaves to the cooked vegetables.
Cook uncovered for few minutes, stirring occasionally, until the methi softens and the sabzi becomes dry.
Add garam masala and mix well. Cook for another 2-3 minutes and serve hot.