Fenugreek in any form ( fresh leaves / seeds) is a favourite in my family. I wasn’t too fond of this herb till I made the Methi Sprouts Pickle some years ago – a recipe from S’s aunt. The bitterness of the seed had completely disappeared and I keep making batches of these often. It is said that swallowing a cup of water with methi seeds early morning on an empty stomach with seeds soaked overnight brings down cholesterol. Methi leaves are available where I stay throughout the year, and the winters produce the freshest and crunchiest leaves.
And what better way than to combine them with another winter produce – green peas (or snow peas) for this delightful spicy gravy – Kadai Methi Matar (or pan sautéed fenugreek-snow peas gravy) in a Jain version (sans garlic or onion).
Pair it up with fluffy phulkas or any Indian bread and Mili Jhuli Daal (lentil gravy) and you have a wonderful meal to boot. I have made it without onions and tomatoes, however you are feel free to add in. I also added cumin powder and a higher pinch of garam masala to make this a North Indian version. Linking it to BM #24 and also to :
My own event - Winter Foods 30 min Challenge
Vardhini's New "U" 2013
Sumee's Bon Vivant Healthy appetite
Let’s get to the recipe, then J
Prep time – 15 mins | Cooking time – 15 mins
Serves – 3
Spice level – Medium
Difficulty level - Medium
- Fresh Methi / Fenurgreek leaves – 2 cups (packed)
- cauliflower florets - a handful
- Snow peas / fresh green peas – ½ cup
- Salt – to taste
- Tomatoes – 1 large
- Turmeric - 1/4 tsp
- Oil – 4 TBSP
- Jeera powder – 1.5 TBSP
- Garam Masala – 1 TBSP
- Red chilly powder – ½ tsp
- Fresh cream – 2 tsp
- Coriander leaves – for garnish
Cinnamon – ½ tsp
Poppy seeds – ¼ tsp
Red Pumpkin – ¼ cup (cubed)
Shahjeera – ½ tsp
Green chillies- 2 nos (adjust spice)
Blanch peas & cauliflower in slightly salted water. Saute red pumpkin cubes along with 1 tsp oil, chillies, cloves, poppy seeds and keep aside. Clean, wash and chop fenugreek finely.
Grind the red pumpkin along with the rest of the spices (as indicated in the “To Grind” list) to a smooth paste
In a pan, add remaining oil. Splutter cumin seeds, then add the chopped fenugreek leaves. Add turmeric, requisite salt and sauté till the leaves wilt, about 4 – 7 mins.
Now add the ground paste and sauté till the raw smell disappears. Add required water (about ¼ cup) along with the dry masala powders- Red chilly powder, garam masala powder and cumin powder – and mix well.
Add the chopped tomatoes and mix till the tomatoes turn mushy, about 3 mins. Then add the blanched veggies, and check for salt and spice.
Mix well and simmer for further 2 – 3 mins till you get the desired consistency (as you have added poppy seeds, it will thicken with time).
Switch off flame, transfer to a dish and finish with cream and coriander leaves.