Blogging Marathon# 50: Week 2/ Day 1

Theme: Methi Dishes

Dish: Methi Matar Masala Curry

We are starting our second week of blogging marathon today and my theme for this week is ‘Methi dishes’. I like methi quite a bit — what I don’t like about it is that it takes (almost) forever to take the leaves out, especially the store bought bunches which have tougher stems. I grow my own methi in summer and try to pluck them out when they are still young, so the whole plant can be used in cooking.


Other than that the cleaning part I have no issues with methi, I like it’s slightly bitter taste while I know some people who stay away from it because it’s bitter. So for the next 3 days, I tried to use methi in 3 interesting dishes that are both easy to make and taste delicious too.

Here’s a gravy curry with methi and green peas that is great to serve with rotis or even rice. I watched the recipe on a Telugu cooking show and liked how methi is used as the main ingredient. It tasted great with the addition of tomato puree, cream and the spices. I served with the zucchini parathas and it tasted yumm!!

Methi Matar Masala Curry
Methi Matar Masala Curry
Yum
Print Recipe
Servings Prep Time
34 serving 20 minutes
Cook Time
20 minutes
Servings Prep Time
34 serving 20 minutes
Cook Time
20 minutes
Methi Matar Masala Curry
Methi Matar Masala Curry
Yum
Print Recipe
Servings Prep Time
34 serving 20 minutes
Cook Time
20 minutes
Servings Prep Time
34 serving 20 minutes
Cook Time
20 minutes
Ingredients
  • 1 cup Methi Leaves - chopped
  • 1 Onion - medium, chopped
  • 2 Chilies Green - slit
  • 1 tsp Ginger-garlic paste
  • ¼ tsp Turmeric
  • 1 tsp Chili powder Red - (adjust as per taste)
  • 1 cup Tomato Puree
  • 1 cup Green Peas - thawed if frozen
  • 3 Half n Half tbsps Heavy Cream or
  • 1 tsp Cumin Ground
  • 1 tsp Coriander Ground
  • to taste Salt
Servings: serving
Instructions
  1. Heat 1tbsp oil in a pan, add the onions, green chilies, ginger-garlic paste and cook till the onions are translucent and starting to get golden.
  2. Next add the chopped methi leaves and cook for a few minutes.
  3. Add turmeric, red chili powder, salt and tomato puree. Cover and cook for 4~5 minutes.
  4. Stir in the green peas, ground cumin & ground coriander. Cook for 2~3 more minutes.
  5. Finally add the cream or half-n-half and ¼~½cup of water depending on the desired consistency of the curry. Simmer for 3~4 minutes. Serve with roti or pulao.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 50.

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