Wednesday, December 5, 2012


Methi not only play an important role in Kashmiri cuisine but also is good for our health. It plays an important role to  increase haemoglobin and blood platelets.


  1. 1 kg methi leaves (fenugreek).
  2. 1/2 kg mattar (pea).
  3. 1 table spoon salt / to taste.
  4. 1 table spoon mirchi powder (red chilly powder).
  5. 1/2 table spoon haldi powder (turmeric powder). 
  6. 1/2 tea spoon saunth powder (ginger powder).
  7. 2 table spoons saunth powder (fennel powder).
  8. 1/2 table spoon dhania powder (coriander leaves).
  9. 1/4 hing powder (asafoetida powder).
  10. 1 tea spoon zeera (cumin seeds).
  11. 1/4 tea spoon meetha soda (sodium bicarbonate).
  12. 2 ladles mustard oil.
  13. 1 table spoon pure ghee.
  1. Wash the methi three times in ample water.
  2. keep cooker on full flame, add 1/2 liter of water and meetha soda in it.
  3. When it starts boiling, put methi in it and cook it for 6-7 whistles.
  4. Put the methi in a sieve and wash it with fresh water, squeeze the water and mesh it.
  5. Heat the oil in a cooker, put zeera and fry the mattar for 2-3 minutes.
  6. Add mirch and haldi along with hing and stir for 1/2 minute. 
  7. Put methi and 100 ml water and keep on low flame for another 3 minutes.
  8. Now add saunf, saunth, salt and dhania powder.
  9. Add 2 glasses of water and cook again up to 3 whistles.
  10. Lift the lid, add ghee and boil for 1 more minute.
  11. Mattar-methi is ready to serve.