Looking for a healthy, nutritious, and quick Indian side dish? This Methi Vatana recipe is a classic Maharashtrian dish that combines the slightly bitter, earthy notes of fenugreek leaves (Methi) with the sweetness of fresh green peas (Vatana or Matar).
Unlike standard recipes where peas are boiled, this unique version involves dry-roasting the peas to enhance their nutty flavour before cooking. It’s a dry sabzi (vegetable dish) that comes together in under 15 minutes, making it an excellent choice for a healthy tiffin box or a light dinner. Whether you are a beginner or a pro in the kitchen, this Maharashtrian Methi Vatana will become a staple in your home.
Also Read – How to Make Methi Ladoo: Healthy Winter Sweet Recipe (Authentic Method)
Ingredients List:
- Fresh Green Peas (Vatana/Matar): 300–350 grams (fresh is best for this recipe).
- Fenugreek Leaves (Methi): 1 large bunch, cleaned and plucked (keep stems tender, do not chop too fine).
- Onion: 2 medium-sized, roughly chopped.
- Garlic: 7–8 cloves, crushed or pounded.
- Green Chillies: 3 (or adjust to taste), crushed or coarsely ground.
- Oil: 1/2 ladle (approx. 2 tbsp).
- Mustard Seeds (Mohri): 1 tsp.
- Cumin Seeds (Jeera): 1 tsp.
- Salt: To taste.
Also Read – Masaledar Methi Aloo Recipe
Step-by-Step Instructions:
- Roast the Peas: Heat a tawa or pan. Add the fresh green peas (washed and dried) and dry roast them without oil. Roast until they get light brown spots. Do not burn them.
- Crush the Peas: Once roasted, let them cool slightly. Lightly crush the peas using a mortar and pestle or pulse once in a mixer. (Note: You want a coarse texture, not a fine paste.)
- Temper the Oil: Heat oil in a kadhai or pan. Add mustard seeds and let them splutter. Then, add cumin seeds.
- Sauté Aromatics: Add the crushed garlic cloves and sauté until fragrant. Next, add the chopped onions. Sauté until the onions turn translucent (do not brown them too much).
- Add Spice: Add the crushed green chillies and mix well.
- Cook the Greens: Add the cleaned Methi leaves to the pan. Sauté for about 1 minute until the leaves wilt slightly.
- Season: Add salt to taste. Mix well. The salt will help the Methi release its own water.
- Combine: Add the coarsely crushed roasted peas to the pan. Mix everything thoroughly.
- Steam Cook: Cover the pan with a lid and let it cook on medium heat for 2 minutes. This steam helps the flavours of the Methi and Peas merge.
- Final Touch: Open the lid and cook for another minute to dry out any excess moisture. Your Methi Vatana sabzi is ready!
Cooking Tips for Better Results:
- Don’t Over-Crush: When crushing the roasted peas, ensure they remain chunky. If they become a paste, the texture of the dish will change.
- Roasting is Key: Dry roasting the peas gives them a smoky, nutty flavour that boiling cannot replicate.
- Garlic Flavour: Crushing the garlic instead of chopping it releases more flavour, which complements the Methi perfectly.
- Selection of Leaves: Use the tender stems of the Methi along with the leaves for better texture and nutrition.
Also Read – Crispy Vatana Pakoda Recipe | Green Peas Fritters (Matar Bhaji)
Variations:
- Spicy Version: Add a pinch of red chilli powder and turmeric if you prefer a masaledar (spicier) version, though the traditional recipe relies on green chillies.
- With Peanuts: You can add 2 tablespoons of roasted crushed peanuts at the end for extra crunch.
- Aloo Methi Vatana: Add boiled and cubed potatoes along with the peas to make the dish heartier.
- Vegan Friendly: This recipe is naturally vegan and gluten-free (ensure your hing/asafoetida is gluten-free if you choose to add it).
Serving Suggestions:
- This dish pairs perfectly with traditional Indian breads.
- Breads: Serve hot with Jowar Bhakri (Sorghum flatbread), Bajra Bhakri, or soft Chapati.
- Side: It goes well as a side dish with Varan Bhat (Dal Rice).
- Accompaniment: A side of raw onion slices and a squeeze of lemon elevates the meal.
Also Read – The Perfect Matar Paneer Gravy
FAQs:
Q1: Can I use frozen peas for this Methi Vatana recipe?
Ans: Yes, you can use frozen peas. However, thaw them completely and dry roast them to remove moisture before crushing to get the authentic taste.
Q2: Is this dish bitter?
Ans: Methi has a natural slight bitterness, but the sweetness of the roasted peas and the sautéed onions balances it out perfectly.
Q3: Can I chop the Methi leaves finely?
Ans: It is recommended not to chop the leaves too finely. Keeping them slightly whole or roughly chopped gives a better texture and prevents the dish from becoming mushy.
Q4: How long does this dish stay fresh?
Ans: Since this is a dry sabzi, it stays fresh for 1 day at room temperature and up to 2-3 days in the refrigerator.
Methi Vatana Recipe: Healthy Maharashtrian Style Sabzi
Ingredients
- Fresh Green Peas Vatana/Matar: 300–350 grams (fresh is best for this recipe).
- Fenugreek Leaves Methi: 1 large bunch, cleaned and plucked (keep stems tender, do not chop too fine).
- Onion: 2 medium-sized roughly chopped.
- Garlic: 7–8 cloves crushed or pounded.
- Green Chillies: 3 or adjust to taste, crushed or coarsely ground.
- Oil: 1/2 ladle approx. 2 tbsp.
- Mustard Seeds Mohri: 1 tsp.
- Cumin Seeds Jeera: 1 tsp.
- Salt: To taste.
Instructions
- Roast the Peas: Heat a tawa or pan. Add the fresh green peas (washed and dried) and dry roast them without oil. Roast until they get light brown spots. Do not burn them.
- Crush the Peas: Once roasted, let them cool slightly. Lightly crush the peas using a mortar and pestle or pulse once in a mixer. Note: You want a coarse texture, not a fine paste.
- Temper the Oil: Heat oil in a kadhai or pan. Add mustard seeds and let them splutter. Then, add cumin seeds.
- Sauté Aromatics: Add the crushed garlic cloves and sauté until fragrant. Next, add the chopped onions. Sauté until the onions turn translucent (do not brown them too much).
- Add Spice: Add the crushed green chillies and mix well.
- Cook the Greens: Add the cleaned Methi leaves to the pan. Sauté for about 1 minute until the leaves wilt slightly.
- Season: Add salt to taste. Mix well. The salt will help the Methi release its own water.
- Combine: Add the coarsely crushed roasted peas to the pan. Mix everything thoroughly.
- Steam Cook: Cover the pan with a lid and let it cook on medium heat for 2 minutes. This steam helps the flavours of the Methi and Peas merge.
- Final Touch: Open the lid and cook for another minute to dry out any excess moisture. Your Methi Vatana sabzi is ready!
