Methi & Lentil Curry

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Methi & Peas Curry

A simple Indian-style pumpkin and peas curry — nutritious, easy to cook, and perfect for a healthy weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Dish, Vegetarian
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 400 g methi peeled and cut into cubes
  • 1 cup fresh or frozen green peas
  • 1 tbsp oil (preferably sunflower or canola)
  • 1 onion medium, finely chopped
  • 1 tomato medium, finely chopped
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp red chilli powder (or adjust to taste)
  • 1/2 tsp garam masala
  • 1 cup water for cooking
  • 1/2 tsp salt adjust to taste
  • 2 tbsp fresh coriander leaves finely chopped, for garnish

Equipment

  • deep skillet / kadhai

Method
 

  1. Heat oil in a deep skillet on medium heat.
  2. Add chopped onion and sauté until it becomes soft and light golden.
  3. Add chopped tomato and cook for 2 – 3 minutes until soft.
  4. Stir in turmeric, coriander powder, cumin powder and red-chilli powder. Mix well and sauté for about 1 minute so spices release aroma.
  5. Add cubed methi and peas to the pan. Stir gently to coat with spices.
  6. Add water and salt. Cover the pan and cook on medium-low heat for 12-15 minutes or until methi becomes soft and cooked.
  7. Once methi is soft, sprinkle garam masala. Stir gently and simmer for another 2 minutes.
  8. Turn off the heat and garnish with fresh coriander leaves. Serve hot with chapati or steamed rice.

Notes

You can adjust consistency by adding a little more water if needed. For extra protein, add a handful of boiled green gram or paneer cubes. Use minimal oil to keep it light.
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