METHI MATAR

I love the combination of peas with fenugreek leaves. Goes very with any Indian bread.  Infact I made some mooli theplas and some chopped vegetable salad to with it and it was a fab dinner last evening.

Cooking time: 20 min

Serves: 3 

Ingredients

Onion – 1 medium

Fresh fenugreek leaves chopped – 1 cup *

Green peas – I have used the frozen, thawed

Yoghurt - ¼ cup

Cumin seed - ½ tsp

Coriander seeds – ½ tsp

Coriander powder – ¼ tsp

Red chilli powder – ¼ tsp or to your level of spice

Garam masala – a generous pinch

Cooking oil – 1 tbsp

Coriander leaves – for garnish

Fresh Cream - 1 tbsp (Optional )

·         Added some salt and keep for 15 minutes, after that squeeze and added the leaves. This way the fenugreek leaves wont be bitter.

METHOD

In a pan, add oil and when hot, throw in the cumin and coriander seeds till they  pop. Add sliced onions and fry till tender.

Now throw in fenugreek leaves, and fry for a few minutes, add all the other spices and the frozen peas and mix well.

Add youghurt and stir well for another minute  just allowing to simmer for a few more minutes. Do not allow the mix to boil.

Serve this warm with rotis or any  Indian Breads

Latha