This is one of my favorite replications of a restaurant dish. I try to replicate dishes that I like in a restaurant. That way it is a lot healthier and cheaper! 🙂 So, this methi matar dish is equally tasty and a much healthier preparation. Since it does not contain cream, saturated fat content is considerably reduced. Its good to consume more nuts in the winter. I have used cashew nuts in this recipe. However, they can be easily replaced with almonds or walnuts. The creaminess of the nuts is sufficient enough to skip the cream that is usually added to make this dish.
Cashew nuts have more MUFA (good fat) & lower total fat content & so lower calories than walnuts, and more iron & zinc compared to other nuts. Walnuts & almonds are also very good alternatives nutritionally, since they have lower saturated fat (bad fat) than cashew nuts. Walnuts contain omega 3 fatty acid while almonds have more fiber. All nuts have good amounts of B-complex vitamins, potassium & magnesium. So, you can try this recipe with different nuts each time you make :).
With the storm hitting the Bay Area, its very dreary here! This dish with some warm whole wheat chapatis, and a piping mung dal soup should make a good dinner.
Per serving: 170 cals | 5 g proteins | 7 g MUFA | 3g fiber
Ingredients (4 servings)
1 cup fenugreek leaves, discard the long stems & pluck the leaves; coarsely chop the leaves
1 cup green peas
1/2 yellow onion, chopped*
1” ginger piece, chopped
1 green chili, chopped
½ cup cashew nuts/walnuts/almonds
¼ tsp cumin seeds
½ tsp fennel seeds
1 bay leaf
1/8 tsp cinnamon powder
1/8 tsp black pepper powder
1 tbsp oil
½-1 tsp sugar
Salt and water as needed
* 1/2 yellow onion in the US is equivalent to 1 medium size red onion in India
- Heat oil in a non-stick pan and add cumin seeds. Once they sizzle add fennel seeds, chopped onions, ginger and chili and cook the onion on medium heat.
- After about 3 mins add the nuts of your choice. Allow them to roast along with the onion. Turn off the heat when the onions have become soft and before they turn brown.
- In the meantime, wash and chop fenugreek leaves. Rinse the green peas and strain.
- When the onion-cashew mixture has cooled down a bit, run it through the blender and make a smooth paste and keep it aside.
- Now, heat the same non-stick pan you used for the onion-nut paste, and transfer the fenugreek leaves and green peas. Sprinkle some salt and add a small amount of water along with the bay leaf. Cover the pan and cook the peas and fenugreek leaves on medium heat.
- After the peas have softened pour the onion-nut paste. Add 1 cup water, or until desirable consistency and mix well. Sprinkle cinnamon powder, black pepper powder, sugar and additional salt and stir. Allow the mixture to cook on medium heat for about 5 mins.
- Serve hot with phulkas or parathas and a fresh salad.