By Dr. Shikha Sharma
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Methi Matar

Ingredients for Methi Matar

  • 200 gms fresh fenugreek (methi leaves)
  • 1 cup boiled green peas
  • 1 onion (finely chopped)
  • 2 tsp ginger garlic paste
  • 1 1/2 tsp green chilli paste
  • 1 1/2 tbsp oil
  • 1/2 cup chopped Tomato
  • 1/2 tsp cumin seed
  • 1/2 tsp dry mango powder
  • 1/2 tsp white Pepper
  • Salt to taste


  1. Take finely chopped fenugreek leaves in a big bowl and sprinkle 1/2 tsp salt on it. Mix well and keep aside for 10 minutes. Then squeeze out the water from leaves so that it loses its bitter taste. If you like you can even deep fry the chopped leaves and not boil. This will keep the leaves crunchy.
  2. Heat oil in a kadai, add cumin seeds when they start to splutter add onions and saute. The colour of the onion should remain pink otherwise the colour of the curry will become dark.
  3. Add ginger garlic paste along with green chilli paste and saute for around 3-4 minute or till the raw smell stops coming.
  4. Add the finely chopped tomatoes and cook till the tomatoes become mushy.
  5. Add the chopped fenugreek leaves and cook for 5 minutes. (Do not cover the pan as fenugreek leaves losses its green colour)
  6. As soon as fenugreek leaves have mixed well and nice aroma is emitted add the boiled peas along with dry mango powder and salt. Cook for another 5 minutes.

Posted in
#Healthy Recipes

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