Thursday, January 10, 2013

Gajar Methi Matar Stir Fry

Year long I wait for methi season . It is one of the versatile vegetable that I have come across so far.
My winter meal is incomplete without fresh methi in any form. Today I paired it with Carrot and peas. Carrot eliminates the bitterness of  methi and gives a better taste. You can team it up with Roti and Parantha.


Carrot                      2 Medium (chopped)
Methi Leaves           250 gms   (chopped)
Peas                          1/2 Cup
Potato                       1 Chopped (optional)
Onion                        1 (finely chopped)
GG Paste                   1 tsp
Tomato                      1  (chopped)
Oil                              1 Tbsp
Turmeric powder      1/4tsp
Red Chilly powder    1/4 tsp
Salt                            As per taste


Heat oil in a non stick pan. Add potato pieces, stir and cook until they turn light brown. Add chopped onion and saute for a minute. Add ginger garlic paste. Cook for another two minutes or till the onions turns pink.Simmer the fire. Add turmeric powder, chilly powder and mix. Add chopped carrot, peas and salt. Stir for a minute. Add clean and finely chopped methi leaves. Mix nicely. Cook for about 7 to 8 minutes. Stir. Add chopped tomatoes. Cook for two minutes. Switch off the fire. Add fresh coriander leaves and serve with hot parantha.