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Baingan Matar Methi Sabzi – baingan methi

Baingan Matar Methi Sabzi – baingan methi is a delicious dish with fresh eggplant, fenugreek leaves, and peas cooked. You can make it easily and it tastes great. Fenugreek/methi leaves give a lovely and unique taste to this eggplant dish.

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Baingan Matar Methi Sabji
Baingan Matar methi sabzi is an everyday dish you can prepare using the regular ingredients in your kitchen like fenugreek leaves, green pea, and eggplant along with some spices.

Since seasonal Eggplants, green peas as well as fenugreek leaves in winter, are more nutritious than other ones during different seasons, I prepare this recipe on a regular basis during winter.

Weight loss is aided by brinjal as well as healthy too, popularly known as baingan in India. In addition, it is said to lower blood pressure and help fight cancer.

There is nothing more popular in North Indian restaurants than this fenugreek and green peas combination, so I am confident you will like this dish, in fact, even better.

This recipe is a delicious and quick side dish that goes well with dal and rice or roti and parathas.

Check out the Baingan Matar Methi Sabzi Recipe Video :

About Baingan Matar Methi Sabzi Recipe

Fresh eggplant, green peas, and methi leaves are stir-fried with coriander powder, red chili powder, and turmeric powder with garlic, ginger, onions, and tomatoes. There’s calcium in this dish because it’s made of the leaves of the fenugreek plant and methi, a plant rich in iron. 

It is extremely delicious and is made with minimal spices. It has a slight tang because I used tomatoes in the dish.

If you’ve been following me, you know I adore eggplant. If you eat Baingan Methi Sabzi, you’ll do the same. Baingan is full of vitamins and minerals.

Baingan which is sometimes called eggplant, aubergine, or brinjal, depending on where you live in the world — is probably one of the most versatile vegetables in the world.

This sabzi is so easy to make and gets ready in no time, making it apt for packing in Lunch Boxes with Phulkas or Tawa Parathas. I suggest cooking this sabzi in mustard oil, as it enhances the taste.

The shallow-fried eggplants used for this recipe are typically made using this technique. Shallow-frying eggplants is a technique often used by Indian cooks, as it results in a smooth, melt-in-your-mouth texture.

In this everyday sabzi, I also add carom and fennel seeds since they add a mild, savory touch, making it different from other ordinary sabzis.

This Baingan Matar Methi Sabzi is,

  • Vegetarian, Gluten-free
  • Delicious
  • Under 30 minutes to get ready
  • An excellent way to use Methi
  • Healthiest
  • Better than any restaurants

Baingan Matar Methi Sabzi

Ingredients

Baingan Matar Methi Sabzi
Baingan/ Eggplant – The long, purple eggplants referred to as baingan are the best for this sabzi or vegetable since they taste the best when washed and cut. If the eggplants are left raw, they will turn black.

Methi/Fenugreek leaves – Combine methi with your baingan or eggplant since it is packed with iron and complements the dish so well.

The best way to make this curry is with fresh methi leaves, but frozen ones can be used too. Kasuri methi can be used as well when fresh or frozen leaves are unavailable.

In case you are making this curry with Kasuri methi, rehydrate it by soaking it in warm water for 10 minutes. Squeeze and incorporate it into the gravy.

Fenugreek leaves are rich in iron, which reduces cholesterol, reduces the risk of heart disease, enhances weight loss and improves digestion. Therefore you may include it in healthy diets whenever possible.

Green peas/Matar – In addition to fresh peas, we also use frozen green peas. Freeze peas during their peak season and use them as needed throughout the year.

You may use steamed corn instead of peas, which tastes delicious too.

Flavor Powders/Spices – Spice powders can enhance the taste by adding turmeric powder, red chili powder, and coriander powder.

Oil – It is also possible to substitute vegetable oil for mustard oil, which has a pungent taste that goes well with Indian sabzi.

If you use mustard oil, you should cook it until it reaches the smoking point, allow it to cool down a bit, then add the spices. Otherwise, you will get an overly burnt taste in your sabzi. But if you want it vegan then use any vegetable oil.

Green chilies – The number of chilies you use should be determined by your taste and preferences.

Others – Besides the ingredients listed above, there will need to be mustard seeds, cumin seeds, fennel seeds, hing or asafoetida, carom seeds, garlic, ginger, onion, and tomatoes.

The combination of these ingredients makes the sabzi a special taste, and also a different recipe from the others of its kind.

Baingan Matar Methi Sabzi

How to make Baingan Matar Methi Sabzi Recipe step by step with photo:

  1. Clean eggplants/brinjals and cut them into medium-sized pieces.
  2. Wash fenugreek leaves/methi thoroughly and chop them roughly. 
  3. Make a marinade with 1 tbsp salt and 1/2 tsp turmeric powder for the brinjal. Mix them nicely. 
  4. Heat mustard oil in a pan. When it smokes add the brinjal slices until browned from both sides on medium heat. Fry in two batches. Remove and keep aside.
  5. Crackle mustard seeds, cumin seeds, hing or asafoetida, fennel seeds, and carrom seeds in the same amount of oil. 
  6. Stir in garlic and ginger and cook for a few seconds. 
  7. Now add onion and fry until they turn slightly brown in color. 
  8. Add green chili chopped and green peas fry for 2 minutes. Then add chopped tomatoes and fry till they are mushy.
     
  9. Stir in the coriander powder, turmeric powder, red chili powder, and salt to taste, and the dish is ready to serve. 
  10. Cook for a few minutes until the methi leaves are soft. 
  11. Add the fried baingan slices and mix well. 
  12. Cook for another 2-3 minutes.
  13. Serve hot with chapatti or roti.Baingan Matar Methi Sabzi

Important Suggestions To Keep In Mind

  • A fresh Matar or frozen Matar can be added to this recipe for a delightfully sweet touch.
  • This dish is distinguished mainly by its fresh methi flavor.
  • You can use dried fenugreek leaves/Methi leaves but I will recommend using fresh methi leaves only.
  • Depending on the size of the eggplant, cubes may be cut as well.
  • Should mustard oil not be available, use any other oil.
  • Fresh methi is the best option here, do not substitute it for dried fenugreek leaves, the taste won’t be the same.

Health Benefits Of Methi Leaves

Methi leaves/ Fenugreek leaves is a very flavorful herb. And, it has a lot of health benefits, including lowering cholesterol and reducing cardiovascular disease risk.

Diabetes sufferers benefit from methi seeds as well since it slows down the absorption of sugar into the blood. In fact, I have seen many diabetics consuming methi seeds each day in India. 

Frequently Asked Questions

How do you handle methi that is not sweet enough?

Natural bitterness is found in methi leaves but can be very bitter at times. When this happens, mix the chopped methi leaves with a dash of salt and let them sit for 10 minutes. The leaves will release some water. 

The bitterness will be gone if you squeeze the leaves and use them in cooking. Also as we are using Green peas it will give this sabzi a sweetness too. 

What are the ways to clean methi to prepare for this recipe?

Plucked methi leaves must be separated from their stems and soaked in a pot of water for right before being cooked.

After 2-3 times, gently remove the leaves from the water’s surface, leaving the mud and dirt to settle. To prepare the leaves, pat them dry with a kitchen towel and finely chop them.

How to make it Vegan?

It’s a pure Vegan and gluten-free recipe. Just use any vegetable or vegan oil instead of Mustard Oil.

Can I use frozen methi?

I will recommend using fresh methi leaves only for the rich taste and nutrition too.

Do we need to use Fresh Peas or Frozen Peas?

It is possible to use frozen peas instead of fresh peas if they are unavailable at the market.

Put a few frozen peas and warm water in a bowl and let stand for 5 minutes. After that, discard the water and put the peas in the curry.

How to make No Onion No Garlic?

You can make a No Onion No Garlic version by simply omitting the onions and garlic in the recipe in favor of a tomato base for the curry.

The same instructions apply to this recipe if you didn’t use the onion and garlic.

Storage Suggestions

When you store Baingan Matar Methi Sabzi properly in an air-tight container, it lasts for only two days in the refrigerator.

Serving Suggestions

A great vegan side dish to serve along with this easy and delicious Baingan Matar Methi Sabji are Roti, Laccha Paratha, Tawa Paratha, Missi Roti, Naan, or Tandoori Roti.

For my festive or special meals, I also like to serve Baingan Matar Methi Sabji along with Dal, Curry, Pulao, Roti, and Raita. Yummy!

 

 
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Baingan Matar Methi Sabzi

Baingan Matar Methi Sabzi


  • Author: Sanchita Dey
  • Total Time: 40 minutes

Description

Baingan Matar methi sabzi is an everyday dish you can prepare using the regular ingredients in your kitchen like fenugreek leaves, green pea, and eggplant along with some spices.


Ingredients

Scale
  • 400 grams – baingan (Cut into medium slices)
  • 4 cups – Chopped fresh methi
  • Salt to taste
  • 1/2 tsp – Turmeric powder
  • 7 tbsp – Mustard oil/ Vegetable oil
  • ½ tsp – Mustard seeds
  • 1 tsp – Cumin seeds
  • 1/4 tsp – Hing/Asafoetida
  • 1 tsp – Fennel seeds
  • 1 tsp – Carom seeds
  • 2 tsp – Chopped garlic
  • 2 tsp – Chopped ginger
  • 1 cup – Chopped onion
  • 2 tbsp – Chopped green chili
  • 1/2 cup – Green peas
  • 1/2 cup – Tomatoes chopped
  • 2 tsp – Coriander powder
  • 1/2 tsp – Turmeric powder
  • 1 tsp – Red chili powder

Instructions

  1. Clean eggplants/brinjals and cut them into medium-sized pieces.
  2. Wash fenugreek leaves/methi thoroughly and chop them roughly. 
  3. Make a marinade with 1 tbsp salt and 1/2 tsp turmeric powder for the brinjal. Mix them nicely. 
  4. Heat mustard oil in a pan. When it smokes add the brinjal slices until browned from both sides on medium heat. Fry in two batches. Remove and keep aside.
  5. Crackle mustard seeds, cumin seeds, hing or asafoetida, fennel seeds, and carrom seeds in the same amount of oil. 
  6. Stir in garlic and ginger and cook for a few seconds. 
  7. Now add onion and fry until they turn slightly brown in color. 
  8. Add green chili chopped and green peas fry for 2 minutes. Then add chopped tomatoes and fry till they are mushy.
  9. Stir in the coriander powder, turmeric powder, red chili powder, and salt to taste, and the dish is ready to serve. 
  10. Cook for a few minutes until the methi leaves are soft. 
  11. Add the fried baingan slices and mix well. 
  12. Cook for another 2-3 minutes.
  13. Serve hot with chapatti or roti.

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Notes

  • A fresh Matar or frozen Matar ( peas ) can be added to this recipe for a delightfully sweet touch.
  • This dish is distinguished mainly by its fresh methi flavor.
  • You can use dried fenugreek leaves/Methi leaves but I will recommend using fresh methi leaves only.
  • Depending on the size of the eggplant, cubes may be cut as well.
  • Should mustard oil not be available, use any other oil.
  • Fresh methi is the best option here, do not substitute it for dried fenugreek leaves, the taste won’t be the same.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Indian

Nutrition

  • Serving Size: 4 people
  • Calories: 232 Kcal

Keywords: Baingan sabji, Baingan methi, Indian sabzi

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