Methi Matar with Rice

Ingredients:

For Methi Matar:

• 🌱 1 cup fresh fenugreek leaves (methi), washed and chopped

• 🌿 1 cup green peas (matar) (fresh or frozen)

• 🧈 2 tbsp oil or ghee

• 🧅 1 onion, finely chopped

• 🧄 2 cloves garlic, minced

• 🌶️ 1-inch ginger, grated

• 🍅 2 tomatoes, pureed

• 🧂 Salt to taste

• 🌶️ 1 tsp cumin seeds

• 🌶️ 1 tsp turmeric powder

• 🌶️ 1 tsp red chili powder

• 🌿 1 tsp garam masala

• 🍋 1 tsp lemon juice

• 🌱 Fresh coriander leaves (for garnish)

For Rice:

• 🍚 1 cup basmati rice

• 💧 2 cups water

• 🧂 Salt to taste

Instructions:

1. Prepare Rice:

   • Wash the basmati rice thoroughly.

   • In a pot, add 2 cups of water, bring it to a boil, and add salt.

   • Add the washed rice, lower the heat, and cover the pot. Let it cook for 10-15 minutes, until the rice is fluffy and fully cooked. Set aside.

2. Prepare Methi Matar:

   • Heat oil or ghee in a pan over medium heat. Add cumin seeds and allow them to splutter.

   • Add the chopped onions, garlic, and ginger, and sauté until the onions turn golden brown.

   • Add pureed tomatoes, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.

   • Add the fresh fenugreek leaves (methi) and green peas. Stir well, and cook for 5-7 minutes on low heat until the peas are cooked through.

   • Add garam masala and lemon juice, stir, and cook for another 2 minutes. Remove from heat.

3. Assemble:

   • Serve the Methi Matar curry hot, alongside a portion of steamed rice.

   • Garnish with fresh coriander leaves.

Enjoy this flavorful and nutritious Methi Matar with Rice! 🍚🌿