Matar Aloo Methi (Potato Peas Fenugreek Sabzi)
Matar Aloo Methi is a flavorful North Indian dry sabzi made with potatoes, green peas, and fresh fenugreek leaves. Cooked with aromatic Indian spices and optional sprouted methi seeds, this easy one-pan recipe makes a delicious side dish for roti, paratha, or dal and rice.
Equipment
Ingredients
- 2 tablespoons mustard oil or any cooking oil
- 1 teaspoon cumin seeds
- 4 garlic cloves finely chopped
- 1 -2 green chilies finely chopped
- 2 medium potatoes peeled and cut into small cubes (about 2 cups)
- ¾ cup green peas fresh or frozen
- 2 cups fresh methi fenugreek leaves, washed and chopped
- 1 tablespoon methi seeds sprouts (optional)
- ¼ teaspoon turmeric powder
- 2 teaspoon coriander powder
- ½ teaspoon red chili powder adjust to taste
- ½ teaspoon amchur powder dry mango powder
- salt to taste
- 1 –2 tablespoons water as needed
- pinch hing (asafetida)
Instructions
- Remove the thick stems from methi leaves. Wash thoroughly, drain, and chop the leaves.
- Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them sizzle.
- Add asafetida, garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.
- Add the sprouted methi seeds(optional) along with the potatoes, turmeric and salt. Sauté for 1-2 minutes.
- Cover and cook over medium-low heat for 8-10 minutes, stirring occasionally. Sprinkle a little water if the potatoes start sticking.
- Add green peas, and the remaining spices, mix well. Cover and cook for another 3-4 minutes.Note: Fresh green peas take longer to cook than frozen ones.
- Add chopped methi leaves and mix gently. Cook for 1-2 minutes, uncovered, until the leaves wilt and excess moisture evaporates. Cover and simmer for 3-4 minutes for flavors to blend.
- Check seasoning and make sure the potatoes are completely cooked.Note: If using fresh green peas, make sure they are cooked.
- Turn off the heat and serve warm with roti, paratha, or dal and rice.
Notes
- Fresh or frozen green peas can be used.
- Remove thick methi stems and wash leaves thoroughly to remove dirt.
- Adjust green chilies and red chili powder to taste.
- Add a pinch of sugar if you prefer to balance the natural bitterness of methi.
- For a no-onion, no-garlic version, skip garlic and add a pinch of hing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition Facts
Matar Aloo Methi (Potato Peas Fenugreek Sabzi)
Amount per Serving
Calories
239
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
15
mg
1
%
Potassium
560
mg
16
%
Carbohydrates
32
g
11
%
Fiber
6
g
25
%
Sugar
3
g
3
%
Protein
9
g
18
%
Vitamin A
305
IU
6
%
Vitamin C
34
mg
41
%
Calcium
504
mg
50
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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