Who doesn’t love the winter vegetable markets!! Fresh green peas, sweet carrots, colorful bell peppers, you name them and you get them farm fresh ( and cheap!). The time when you don’t  have to listen to the cliche, ‘what ? same vegetable for lunch and again for dinner!’

      Green leafy vegetables, especially methi ( fenugreek) and palak (spinach) are a bit of luxury here once winter fades. To counter this, I decided to plant them myself , something which I regret not doing before. It’s a pleasure to wake up to the luxuriant growth of your home grown veggies.

      Though my budding kitchen garden  has a long way to go in terms of feeding my family, I harvested a sufficient crop of fresh methi to cook this classic winter special North Indian dish. I have modified it slightly and made it low calorie. The creaminess of the gravy is provided by the curd, rather than full fat cream, without compromising on the taste quotient.


  • Refined oil- 2-3 tablespoon
  • Bay leaf/tej patta- 1-2
  • Onion- 1 big
  • Ginger-garlic-green chilly paste- 1 tablespoon ( chilly as per taste preference)
  • Methi/ fenugreek leaves- 1 cup
  • Jeera / cumin seed powder- 1/2 teaspoon
  • Dhaniya/ coriander seed powder- 1 teaspoon
  • Haldi/turmeric powder – 1 teaspoon
  • Garam masala- 1 teaspoon
  • Salt- to taste
  • Green peas- 1 cup
  • Yogurt/ curd- 1 cup
  • Fresh cream- 2-3 tablespoon


  • Heat oil in a pan, add bay leaves, finely chopped onion, saute well till it turns  light brown.
  • Add ginger garlic green chilly paste, fry till the raw smell dissapears.
  • Add roughly chopped methi, fry well for few minutes.
  • Add all the spices one by one, jeera powder dhaniya powder, garam masala, turmeric, salt, keep stirring.
  • Add green peas and fry till they are partially cooked.
  • Whisk  the curd well , add to the curry and mix.
  • Lastly add fresh cream, a around 1/4 tsp more of garam masala.
  • simmer the curry for some time and switch off the flame.
  • Garnish with fresh cream, serve with rotis/ parathas or fried rice.

Note: whisk curd well and after adding mix in very lightly, as the curry may curdle.

That’s a simple lunch for those balmy winter afternoons!



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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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