Ashk Sahi Methi Matar 280g

Ashk Sahi Methi Matar is a delightful and aromatic dish featuring fenugreek leaves (methi) and green peas (matar) in a mildly spiced, creamy gravy. The term „Ashk“ typically denotes the use of caramelized onions, which add a deep, sweet flavor to the dish. Here’s a recipe to make this flavorful dish:
Ingredients:
For the Curry:1 cup fresh fenugreek leaves (methi), cleaned and chopped
1 cup green peas (fresh or frozen)
2 large onions, finely chopped
2 tomatoes, finely chopped or pureed
1-inch piece of ginger, finely chopped
4-5 cloves of garlic, finely chopped
2 green chilies, slit (adjust to taste)
1/2 cup yogurt
1/2 cup fresh cream (or coconut milk for a lighter option)
2 tbsp oil or ghee
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
1 tsp garam masala
1/2 tsp amchur (dry mango powder) or lemon juice (for tanginess)
Salt to taste
Fresh coriander leaves for garnishing
Instructions:
Prepare the Methi:
Wash and chop the fenugreek leaves. Set aside.
Cook the Onions:
Heat 2 tablespoons of oil or ghee in a large pan. Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown and caramelized. This step is crucial for adding depth and sweetness to the curry.
Add Ginger, Garlic, and Chilies:
Add the finely chopped ginger, garlic, and green chilies. Cook until the raw smell disappears and the mixture is fragrant.
Prepare the Tomato Base:
Add the chopped or pureed tomatoes to the pan. Cook until the oil starts to separate from the mixture.
Add Spices:
Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for a few minutes to blend the spices well with the tomato-onion mixture.
Add Methi and Peas:
Add the chopped fenugreek leaves and green peas to the pan. Mix well to coat the vegetables with the spices.
Cook for about 5-7 minutes until the fenugreek leaves are wilted and the peas are tender.
Incorporate Yogurt and Cream:
Lower the heat and stir in the yogurt, mixing continuously to prevent curdling. Cook for a few minutes until the yogurt is well combined with the gravy.
Add the fresh cream (or coconut milk) and mix well. This adds richness and creaminess to the dish.
Finish with Spices:
Stir in garam masala and amchur (or lemon juice) for a tangy flavor. Mix well and cook for another 5 minutes, allowing the flavors to meld together.
Garnish:
Garnish with freshly chopped coriander leaves.
Serving:
Serve Ashk Sahi Methi Matar hot with roti, naan, or steamed rice. This dish pairs well with various Indian breads and is a comforting addition to any meal.
Enjoy the rich and aromatic flavors of Ashk Sahi Methi Matar!