Sabzi of the Day - Methi Magic: Quick & Easy Homemade Recipes You’ll Love
A leafy plant, fenugreek, also known as methi in Hindi, is a widely staple food across India. Methi can be used in various forms, from leaves, which are cooked to eat saag, to seeds, which are used to temper certain dishes. Not to forget, even the leaves are dried and used as a spice or to garnish and enhance the flavour of various dishes. Furthermore, methi also has multiple health benefits, and therefore, one must incorporate it as often as possible in one's meals.
And to do so, what better than to try out some unique recipes? Check out this drool-worthy list compiled by us.
Methi Mutter Malai
Cooking time: 30 minutes
Ingredients
Fresh methi leaves
Onion
Cashew
Green chillies
Ghee
Peas
Cumin seeds
Salt
Recipe
In a blender, blend onion, cashew, green chillies and cumin seeds and churn out a smooth and thick paste.
Take a pan, heat it, and add a few dollops of ghee.
Pour the paste and cook it till the raw flavour is gone. We do not want the paste to turn brown, so keep it on medium heat and let the paste remain as white as possible. After all, it’s methi mutter malai, and malai should be white.
Once the rawness of the paste is gone, add freshly chopped methi leaves and stir it well. Allow the methi leaves to release the excess water.
In another gas stove, cook a good amount of peas in a pressure cooker.
Once the peas are done, add them to the methi. One can also stock the peas stock to enhance the flavour and keep the nutrients intact.
Add salt as per your liking and give everything a good mix.
Credit- Instagram/@deliciousbygarima
Methi Muthiya
Cooking time: 45 minutes
Ingredients
Besan (gram flour)
Finely chopped methi leaves
Salt
Sugar
Fine rava or sooji (cream of wheat)
White sesame seeds
Turmeric powder
Coriander powder
Cumin powder
Red chilli powder
Recipe
In a bowl, knead a dough by mixing all the above-mentioned ingredients.
However, do not add water to the dough because the methi leaves release water. Once the leaves release their water, then add water to knead the dough.
Allow the dough to rest for 15-20 minutes.
Break as many balls as possible from the dough and shape them into sausage rolls.
In a greased pan, set the sausages and steam them—Methi Muthiya is ready to be served.
Credit- Instagram/@virajnaikrecipes
Methi Chaman
Cooking time: 45 minutes
Ingredients
Chopped methi leaves
Paneer cubes
Cumin seeds
Cinnamon stick
Cloves
Turmeric powder
Dry ginger powder
Garam masala powder
Kashmiri red chilli powder
Coriander powder
Fennel powder
Asafoetida (Hing)
Recipe
An equivalent to palak paneer, methi chaman is a dish from Kashmiri Pandit cuisine without onion and garlic. Note that while majority of the cooking videos show the addition of onion and garlic, this dish is not supposed to have those two ingredients.
Start with blanching the methi leaves. Once done, blend them to make a smooth paste.
In a pan, temper cumin seeds, cinnamon sticks, and cloves.
Turn off the heat and add all the above-mentioned powder except hing.
Allow them to cook a bit, and then add the methi paste.
Give everything a good mix and turn the gas on once again to decide the consistency. You can add water to make the gravy runny or allow it to get dry.
Finally, add the paneer cubes and a pinch of hing.
Credit- Instagram/@vinitskitchen
You see, one can cook more than just saag with methi leaves. We hope these dishes will bring a huge smile to your face and give you tonnes of nutrients.