Name: Sookhi Methi Matar
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup Fenugreek Leaves, methi, tightly packed, washed and chopped; ½ cup Green Peas, fresh or frozen; 6 clove Garlic, crushed or finely minced; 2 Green Chili Pepper, finely chopped; 2 tbsp Cooking Oil, neutral oil; 1 tsp Cumin Seeds, jeera; ¼ tsp Ground Turmeric, haldi; 1 tsp Salt, to taste

40 mintotal

25 min hands-on15 min hands-off

Prep 15 min · Cook 10 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Ingredients

2 cupFenugreek Leavesmethi, tightly packed, washed and chopped
½ cupGreen Peasfresh or frozen
6 cloveGarliccrushed or finely minced
2Green Chili Pepperfinely chopped
2 tbspCooking Oilneutral oil
1 tspCumin Seedsjeera
¼ tspGround Turmerichaldi
1 tspSaltto taste

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

Heat oil in a kadai over medium heat. Add the cumin seeds and let them splutter.
Add the crushed garlic and chopped green chillies. Sauté for a few seconds until the garlic turns lightly golden. Garlic pairs beautifully with the bitterness of methi.
Add the green peas. Stir well and cook for 2 minutes. If using fresh peas, you can cover the pan for 2 minutes so they soften.
2 min
Add the finely chopped fenugreek (methi) leaves to the pan. Add turmeric powder and mix well.
The methi will immediately start releasing water and wilting. Do not cover the pan.
Cook on medium heat for 4-5 minutes, stirring occasionally, until all the moisture evaporates and the leaves are completely dry and cooked.
4–5 min
Sprinkle salt towards the end (since the volume of leaves reduces drastically). Mix well.
Turn off the heat and serve hot.

How to tell it's done

Sweet, soft pops of green peas contrasting against the dark green, earthy, and slightly bitter wilted fenugreek leaves.

Getting it right

Tip

Never cover leafy greens like methi while they cook. A lid traps the acids that make them bitter, and takes away the bright green colour.

What to serve it with

A traditional winter meal. Best served with hot bhakri, chapati, or plain dal chawal.

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