Pan-Indian · Curry
Methi matar sabzi
fenugreek leaves with green peas
- Energy
- 111 kcal
- Protein
- 5.68 g
- Fibre
- 6.68 g
- Time
- 25 min
Per serving, 124 g.1 Good for lunch or dinner.
One serving gives you
- 64%of the day’s vitamin A
- 30%of the day’s folate
- 23%of the day’s calcium
- 18%of the day’s iron
Nutrition facts
One serving, 124 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy111 kcal6%
Carbohydrates
- Carbohydrate6.67 g2%
- Fibre6.68 g27%
- Soluble fibre1.88 g
Fats
- Fat6.4 g13%
- Saturated fat limit1.18 g6% of limit
- Monounsaturated fat2.93 g
- Polyunsaturated fat1.87 g
- Omega-61.58 g20%
- Omega-30.29 g29%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein5.68 g11%
- Histidine129 mg22%
- Isoleucine223 mg19%
- Leucine425 mg18%
- Lysine324 mg30%
- Methionine + cystine96.7 mg16%
- Phenylalanine + tyrosine486 mg58%
- Threonine255 mg61%
- Tryptophan52.4 mg25%
- Valine300 mg38%
Vitamins
- Vitamin A539 µg64%
- Vitamin B10.17 mg12%
- Vitamin B20.18 mg9%
- Vitamin B31.03 mg9%
- Vitamin B50.63 mg13%
- Vitamin B60.36 mg19%
- BiotinNot in the source data
- Folate65.8 µg30%
- Vitamin B120 µg0%
- Vitamin C51.5 mg79%
- Vitamin D0 µg0%
- Vitamin E1.25 mg17%
- Vitamin K349 µg635%
Minerals
- Calcium230 mg23%
- ChromiumNot in the source data
- Copper0.24 mg14%
- IodineNot in the source data
- Iron5.35 mg18%
- Magnesium70.5 mg19%
- Manganese0.96 mg24%
- MolybdenumNot in the source data
- Phosphorus67.9 mg7%
- Potassium312 mg9%
- Selenium1.74 µg4%
- Sodium limit233 mg12% of limit
- Zinc0.86 mg7%
Ingredients
Weighed raw, for one serving. Telugu name after each.
10 ingredients
- Fenugreek leaves menthikura77 g
- Peas, fresh pachi batani35 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Cumin seeds jeelakarra0.8 g
- Asafoetida inguva0.05 g
- Chillies, red endu mirapakaya0.6 g
- Chillies, green - all varieties pachi mirapakaya2 g
- Ginger, fresh allam2 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Wash and chop fenugreek leaves.
- 2
Heat 5.5 g groundnut oil and add cumin seeds, broken dry red chilli and a pinch of asafoetida; let the cumin crackle.
- 3
Add fenugreek leaves and green peas with turmeric, ginger and salt; cover and cook until tender.
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