Meethi Matar Bahar (fenugreek Leaves And Green Pea Cooked In Creamy Gravy)
Meethi Matar Bahar is one of the popular North Indian side dish recipes in Restaurants. It is a primarily cooked in winter as you get fresh meethi (Fenugreek) leaves. Usage of dry Meethi leaves or’ Kasuri Meethi’ as flavouring agent in North Indian kitchen is quite common. In fact you can simply sundry the fresh meethi leaves in winter and later you can use them to flavour your parathas or curries. However, fresh Meethi leaves are more healthy and help to control sugar level in blood and hence it is good in diabetes. It also has antioxidants and thus helps to fight against free radicals. One reason of the preference of ‘ Kasuri Meethi’ over fresh Meethi leaves can be due to its bitterness and thus it is usually cooked with tomatoes or curd. Today, I am sharing a recipe which has a thick base of curd, mawa and cream and can be served to your guests on special occasion. In restaurants, Meethi Matar Bahar is cooked with relatively more mawa and cream and hence it has thick gravy but I am reducing the quantity to reduce the calorie content.