Soy and Methi Sabzi with Peas

Methi, or fenugreek leaves, is one of those greens that tastes like it means business. Its flavour is slightly bitter and a little nutty, a bit like celery crossed with a fresh herb, and it sits well against sweet green peas. In many Indian kitchens the leaves are bought by the bunch in winter, when they are at their best, and families often sort them by hand, pulling off the stalks and rinsing the leaves two or three times in cold water to clear out the grit. If you can only find dried methi, use it sparingly, because it is much more concentrated and will overpower the dish.

Soy granules are the quiet hero here. They are made from defatted soy flour, so they are high in protein and take on spice beautifully once they have been soaked. The soaking step matters more than it looks. If the granules stay wet, the sabzi turns soggy and loses its crumbly texture. Squeeze them hard, then let them sit for a moment on a clean cloth so the surface dries a little before they hit the pan.

A small tip from a home cook: keep the flame at medium for the onion and chilli paste, and resist the urge to crank it up. Onion that browns too fast turns bitter and fights with the methi. Also, add the milk right at the end and only stir it through for a minute. Milk boiled for a long time can split and look grainy, and a gentle finish keeps the sabzi soft and mellow.

This is a good weeknight dish with a stack of soft chapatis or a small bowl of plain dal on the side. A cucumber and onion salad with lemon squeezed over it cuts through the earthiness nicely. If you want something heartier, it also works wrapped in a warm roti with a spoon of yoghurt. For more ideas on what pairs well, try Fragrant Dill and Moong Dal Sabzi alongside it, or serve it with Spiced Yellow Lentil Stuffed Flatbreads for a fuller meal. If you are in the mood for something more substantial, Raw Banana Pav Bhaji with Ladi Pav is another comforting option that uses a different set of vegetables.

Leftovers keep in a covered container in the fridge for a day or so. Reheat them in a non-stick pan with a few drops of water, not in the microwave on high, which tends to dry out the granules and wilt the leaves further.