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Methi matar sabji recipe | dhaba style methi matar | vatana methi nu shak

Author Nehas Cook Book
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Meal
Cuisine Indian
Servings 4 servings

Ingredients
 

For methi matar

  • 1 cup green peas
  • 2 cup methi leaves
  • 2 tbsp roasted peanuts
  • 2 tbsp white sesame seeds
  • 2 tbsp roasted chana dal
  • 1 tbsp watermelon seeds
  • 1 tbsp ghee
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • Pinch of hing
  • 1 cup chopped onion
  • 1 tbsp green chilli-ginger-garlic paste
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp kitchen king masala
  • 1 cup grated tomatoes
  • 1 cup water or as required
  • ½ tsp garam masala
  • 1 tsp kasoori methi
  • 1 tsp lemon juice
  • Some coriander leaves
  • 2 tbsp fried cashews

For reshmi paratha

  • 2 medium size boiled potatoes or 1 cup grated potatoes
  • ½ tsp cumin seeds
  • 2 chopped green chilli
  • Salt to taste
  • 1 tsp red chilli flakes
  • Some coriander leaves
  • 1 cup maida
  • 1 tsp oil
  • Ghee for roasting paratha

Instructions

Making Methi Matar

  • In a mixer jar, add 1 cup green peas, cover with the lid, and coarsely crush them using pulse mode. Keep aside.
  • Now, in a mixer jar, add 2 tbsp roasted peanuts, 2 tbsp sesame seeds, 2 tbsp roasted chana dal, 1 tbsp watermelon seeds (majtari seeds), and ½ cup water. Grind into a smooth paste. The white paste is ready; keep it aside.
  • Then, in a kadai, add 1 tbsp ghee and 2 cups chopped methi leaves. Sauté until the methi becomes slightly soft. Transfer to a plate and keep aside.
  • Now, in a pan, add 4 tbsp oil, 1 tsp cumin seeds, a pinch of hing, and 1 cup chopped onions. Sauté well.
  • Then add 1 tbsp green chilli–ginger–garlic paste and sauté.
  • Now add the coarsely crushed green peas and salt. Sauté until the green peas become soft.
  • Then add ½ tsp turmeric powder, 1 tbsp Kashmiri red chilli powder, 1 tbsp coriander powder, 1 tsp kitchen king masala, and some hot water. Sauté the masala until oil releases from the sides.
  • Next, add 1 cup grated tomatoes and sauté the gravy until oil releases from the sides.
  • Now add the ground white paste and sauté the gravy on low flame until oil releases and a danedar texture is formed.
  • Then add the sautéed methi leaves and mix well.
  • Add ½ cup hot water, mix well, cover, and cook the sabzi on low flame until oil releases from the sides.
  • Then add ½ tsp garam masala, 1 tsp kasoori methi, 1 tsp sugar, and 1 tsp lemon juice. Mix well.
  • Switch off the gas and garnish with chopped coriander leaves and 2 tbsp fried cashews.
  • Dhaba-style methi matar is ready. Serve hot with paratha or roti.

Making Reshmi Paratha

  • In a mixing bowl, grate 2 medium-sized boiled potatoes. Add ½ tsp cumin seeds, 2 chopped green chillies, salt to taste, 1 tsp red chilli flakes, and some chopped coriander leaves. Mix well.
  • Add 1 cup maida gradually and knead into a medium-soft dough. Do not add water while kneading.
  • Do not rest the dough. Take a medium-sized dough ball and roll it into a thin paratha.
  • Heat a tawa and roast the paratha on medium flame, applying ghee on both sides.
  • Reshmi or rumali-style paratha is ready. Serve hot with methi matar.

Notes

For methi matar
  • Grind the green peas coarsely using the pulse mode.
  • You can use roasted gram flour instead of roasted chana dal.
  • The white paste adds creaminess and thickness to the gravy.
  • Sauté the methi separately in ghee to retain its green color.
  • After adding the white paste, cook the gravy until the oil separates and a danedar texture is formed.
For reshmi paratha
  • Grate the boiled potatoes so they merge easily into the dough.
  • You can use wheat flour instead of maida, but maida gives better results for parathas.