vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak |

by Tarla Dalal

Vatana Muthia Nu Shaak, green peas simmered with spinach and fenugreek muthias in a sauce thickened with grated coconut and fresh coriander.

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वटाना मुठिया नू शाक रेसिपी | मटर मुठिया की सब्जी | गुजराती शाक - हिन्दी में पढ़ें (Vatana Muthia Nu Shaak ( Gujarati Recipe) in Hindi)

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about vatana muthia nu shaak▼

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what is vatana muthia nu shaak made of?▼

how to make palak methi muthia▼

how to make coconut coriander masala▼

how to make vatana muthia nu shaak▼

tips for vatana muthia nu shaak▼

vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with 61 amazing images.

vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak is a traditional Gujarati shaak. Learn how to make matar muthia ki sabzi.

To make vatana muthia nu shaak, heat the oil in a non-stick kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida and soda bi-carb and sauté on a medium flame for 15 seconds. Add 1 cup of water and the green peas, mix well and cook on a slow flame for 5 minutes. Just before serving, add the prepared palak methi na muthias, sugar and coconut-coriander masala, toss gently and simmer for 10 minutes or till the peas are cooked, while stirring occasionally. Serve immediately garnished with coriander.

Green peas simmered with spinach and fenugreek muthias in a sauce thickened with grated coconut and fresh coriander… does it surprise you? But, matar muthia ki sabzi tastes even better than it sounds.

This Gujarati shaak is a traditional fare, often enjoyed for Sunday lunch with rotli, kadhi and rice. What is more, kids love any dish that has green peas in it, so this is a good way to stuff some nutritious food into them!

Tips for vatana muthia nu shaak. 1. It is very important to sprinkle salt on fenugreek leaves and spinach leaves and squeeze out all the water, so the dough of the muthia doesn’t become sticky. 2. Use freshly grated coconut for best flavour. 3. This coconut masala can also be used to stuff veggies like potato, onion and brinjal to make oondhiyu. 4. You can make the muthia in advance, but make the sabzi just before serving.

Enjoy vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with step by step photos.

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Vatana Muthia Nu Shaak ( Gujarati Recipe) recipe - How to make Vatana Muthia Nu Shaak ( Gujarati Recipe)

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Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings
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Ingredients

For Vatana Muthia Nu Shaak
2 cups green peas
1 cup palak methi na muthia , cut into cubes
2 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
a pinch baking soda
1 tsp sugar
2 tbsp finely chopped coriander (dhania)

For Coconut Coriander Masala
1 cup freshly grated coconut
1/2 cup finely chopped coriander (dhania)
1/3 cup finely chopped green garlic (hara lehsun)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp ginger-green chilli paste
1 1/2 tsp chilli powder
1 tbsp sugar
1 tbsp lemon juice
salt to taste

Method

For coconut coriander masala

To make coconut coriander masala, combine all the ingredients together in a bowl and mix well.
Use the coconut coriander masala as required.

For vatana muthia nu shaak

To make vatana muthia nu shaak, heat the oil in a non-stick kadhai and add the mustard seeds.
When the seeds crackle, add the asafoetida and soda bi-carb and sauté on a medium flame for 15 seconds.
Add 1 cup of water and the green peas, mix well and cook on a slow flame for 5 minutes.
Just before serving, add the prepared palak methi na muthias, sugar and coconut-coriander masala, toss gently and simmer for 10 minutes or till the peas are cooked, while stirring occasionally.
Serve the vatana muthia nu shaak immediately garnished with coriander.

Vatana Muthia Nu Shaak ( Gujarati Recipe) recipe with step by step photos

If you like vatana muthia nu shaak

If you like vatana muthia nu shaak | matar muthia ki sabzi | Gujarati shaak | then also try other Gujarati recipes and other easy muthia recipes also like
- sev tameta recipe | Gujarati sev tameta nu shaak | sev tamatar | sev tamatar sabzi | with 15 amazing images.
  sambhariyu shaak recipe | Gujarati stuffed mixed vegetables | sambhariya shaak | Gujarati bharelu shaak |
- batata chips nu shaak recipe | Gujarati chips nu shaak | Indian aloo sabzi | dry batata nu shaak |

What is vatana muthia nu shaak made of?

Vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak is made of 2 cups green peas, 1 cup palak methi na muthia , cut into cubes, 2 tbsp oil, 1/4 tsp mustard seeds ( rai / sarson), 1/4 tsp asafoetida (hing), a pinch soda bi-carb, 1 tsp sugar, 1 recipe coconut-coriander masala and 2 tbsp finely chopped coriander (dhania).

Tips for vatana muthia nu shaak

It is very important to sprinkle salt on fenugreek leaves and spinach leaves and squeeze out all the water, so the dough of the muthia doesn’t become sticky.
Use freshly grated coconut for best flavour.
This coconut masala can also be used to stuff veggies like potato, onion and brinjal to make oondhiyu.

You can make the muthia in advance, but make the sabzi just before serving.

How to select green peas, matar

When purchasing garden peas, look for ones whose pods are firm, velvety and smooth.
Their colour should be a lively medium green. Those whose green colour is especially light or dark, or those that are yellow, whitish or are speckled with gray, should be avoided.
Additionally, do not choose pods that are puffy, water soaked or have mildew residue.
The pods should contain peas of sufficient number and size that there is not much empty room in the pod.

How to select spinach for muthia

Choose spinach that has vibrant deep green leaves and stems with no signs of yellowing.
The leaves should look fresh and tender, and not be wilted or bruised.
Avoid those that have a slimy coating as this is an indication of decay.
Also check for dirt especially in between the thick stems.

How to select fenugreek leaves, methi ke patte for muthia

Always select bunches that are fresh and green in colour.

The leaves should look fresh and tender, and not be wilted or bruised.
Avoid if they are yellow or very dry textured.
Also avoid those that have a slimy coating as this is an indication of decay.
Also check for dirt especially in between the thick stems.

How to make palak methi muthia

To prepare dough for palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | wash the spinach and fenugreek leaves bunch thoroughly under running water to get rid of dirt and mud.

Pick the leaves from palak and methi leaves bunch. Place them on a chopping board and finely chop them. We need 3 cups finely chopped spinach (palak) and 1 1/2 cups finely chopped fenugreek (methi)
salt to taste.
Transfer the spinach and fenugreek leaves to a plate or a bowl.
Sprinkle a little salt over it.
Mix well and keep aside for about 5 minutes.
After 5 minutes, squeeze out all the liquid by pressing the leaves between your palms. The squeezing helps to get rid of the bitterness from the fenugreek leaves.

Place the spinach and fenugreek leaves in a bowl.
Add 2 tsp ginger-green chilli paste. If you want the palak methi muthiya spicier then add more. See here for the recipe of ginger green chilli paste.
Add 2 tbsp whole wheat flour (gehun ka atta). You can also add jowar, bajra or ragi flour to the palak methi muthia dough.
Add 4 tbsp besan (bengal gram flour). This will soak in excess moisture and help in binding together all the ingredients.
Add 1 tbsp semolina (rava / sooji) to provide the palak methi muthiyas with a nice grainy texture.

Add 1/2 tsp cumin seeds (jeera). Alternatively, you can even use sesame seeds, fennel seeds or ajwain to provide the muthia with a distinctive aroma and flavour.
Add 2 pinches of baking soda.
Add 1/2 tsp sugar. It balances out all the flavours, but if you dislike then skip adding sugar.
Add salt.
Add 1 tsp oil. Both soda and oil help in making palak methi muthiyas softer. Many people even make use of curd (that helps in making soft muthia) to prepare dough but that decreases the shelf life of the muthia.

Mix well and knead into a very soft dough. If the dough is very sticky, then add more besan.
For steaming palak methi na muthia | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | apply ¼ tsp of oil on your hands and grease a sieve using 1/4 tsp of oil.
Divide the dough into 4 equal portions. Shape each portion into a cylindrical roll approx. 150 mm. (6") length and 25 mm. (1") in diameter and arrange the rolls on a greased sieve. Keep proper distance between the rolls while placing them so they do not stick to each other on steaming. If you do not have a dhokla steamer, you can steam the spinach fenugreek muthia in a pressure cooker without a whistle, microwave them or in a pan with little water and keep this sieve with muthiya in the pan and steam it by covering the pan with a lid.
Steam in a steamer for 20 to 25 minutes. It will take approx. 20 minutes on a medium flame for the muthias to be cooked till done. If they appear soggy after steaming, steam again for a few more minutes, but remember that it does tend to firm up slightly on cooling.
To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.

Remove them carefully and cool slightly.
Cut the palak methi muthia rolls into 12 mm. (½") slices and keep aside. If you try slicing them while they are still hot, the muthias will crumble and break.
To make tempering for palak methi na muthia | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | heat the remaining 1 tsp oil in a deep pan.
Once the oil is hot, add 1 tsp mustard seeds ( rai / sarson) and 1 tsp sesame seeds (til).
When the seeds crackle, add 1/4 tsp asafoetida (hing).

Sauté for 15 seconds. Though muthias are a light snack but, the hing aids in digestion. Also, you can toss in some fresh curry leaves.
Add the sliced muthias.
Toss gently on a slow flame for 2 to 3 minutes till they are lightly browned. If you want slightly crisp and darker muthiyas then cook it for a longer period of time.
Palak methi na muthia are ready. We need only 1 cup of muthia for this recipe. The rest can be enjoyed separately as a snack. Alternatively you can make 1/2 recipe of muthia.

How to make coconut coriander masala

To make undhiyu masala recipe | Gujarati oondhiya masala | coconut coriander masala | in a deep bowl take 3/4 cup freshly grated coconut.

Add 4 tbsp of finely chopped coriander (dhania).
Add 2 tbsp finely chopped green garlic (hara lehsun). This is generally available in winter season so, in the off season you can use regular garlic instead of hara lehsun.
Add 3/4 tbsp coriander-cumin seeds (dhania-jeera) powder.
Add 1 1/2 tsp ginger-green chilli paste.
Furthermore, add 1 tsp chilli powder.

Add 3/4 tbsp sugar.
Add 1/2 tbsp lemon juice.
Add salt to taste to undhiyu masala | Gujarati oondhiya masala | coconut coriander masala |
Combine all the ingredients and mix well. Keep aside coconut coriander masala | coconut coriander masala used in Gujarati sabzis |.

How to make vatana muthia nu shaak

To make vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak, heat 2 tbsp oil in a non-stick kadhai.

Add 1/4 tsp mustard seeds ( rai / sarson).
When the seeds crackle, add 1/4 tsp asafoetida (hing).
Add a pinch soda bi-carb.
Sauté on a medium flame for 15 seconds.
Add 1 cup of water.

Add 2 cups green peas.
Mix well and cook on a slow flame for 5 minutes.
Just before serving, add the prepared palak methi na muthias to the green peas.
Add 1 tsp sugar.
Sprinkle coconut-coriander masala evenly on top.

Toss gently and simmer for 10 minutes or till the peas are cooked, while stirring occasionally.
Garnish with 2 tbsp finely chopped coriander (dhania).
Serve vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak immediately.