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.

photo of meethi matar bahar (fenugreek leaves and green pea cooked in creamy gravy)
photo of meethi matar bahar (fenugreek leaves and green pea cooked in creamy gravy)
photo of meethi matar bahar (fenugreek leaves and green pea cooked in creamy gravy)
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Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
30 Min
Cooking Time: 
40 Min


Meethi (Fresh Fenugreek Leaves) – ½ cup
Matar (Green pea) – 100 grams
Makai (Corn) -50 grams
Onion – 2 medium sized (Chopped)
Ginger and garlic Paste – 1 tablespoon
Green chilies – 2-3 pieces (Sliced)
Green Coriander leaves – 4-5 tablespoon (Chopped)
Curd – 1-2 tablespoon
Turmeric powder – a pinch
Red chilli powder – ¼ tablespoon
Oil – 4 tablespoon
Cumin seeds – ¼ tablespoon
Mawa (Condensed milk) – 1 lemon size piece
Cream – 2 tablespoon
Salt – as per your taste
Wash and chop the Meethi leaves.
Boil some water with ¼ tablespoon of salt and put the chopped meethi leaves in it. Switch off the gas and leave the meethi leaves in the boiling water for about 2-3 mintues. Drain the water and keep aside. This will reduce the bitterness of meethi leaves.
Again boil a cup of water in a pan oe bowl and blanch the green pea and corn for 5-6 mintues. Drain the excess water and keep aside.
Now take Mawa, Red chili powder, Turmeric powder and curd in a bowl and mix. Keep aside.
After these preparations, heat oil in a pan and add cumin seeds. As it splutters, put the chopped onions and green chilies and fry it over medium heat till the onions turn golden brown.
Now add the ginger and garlic paste and sauté for few mintues. As soon as the raw smell evades add the meethi leaves and sauté for about 2 mintues.
Turn the flame low and add the mawa, curd and spices mixture and continue to cook till it starts releasing oil from sides.
Then add the green pea, corn, chopped coriander leaves, salt and ½ cup of water and let the curry simmer on low heat for 7-8 mintues.
Garnish with fresh cream and serve hot with Naan or Paratha.