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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.


34 serving

Total time

40 minutes


  • 1 cup Methi (Leaves - chopped)
  • 1 onion (- medium, chopped)
  • 2 chilies (Green - slit)
  • 1 tsp Ginger-garlic (paste)
  • (1.25l) fish stock
  • 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


  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.
  6. View the recipe instructions at Cook's Hideout

Contains allergens
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