Methi, fenugreek, is a popular green leafy vegetable in India. Methi is cultivated throughout the country and used as vegetable in various eatables. Methi is a wonder herb which has various medicinal values. Using Methi in your daily meal can diabetes, hair fall, obesity, bad breath, etc. Indians and people in the neighboring countries use Methi / fenugreek in various culinary preparations.
Methi powder can be used to avoid the type 2 diabetes as it aids in controlling the metabolism of glucose in the body. The type 2 diabetes is basically triggered when the blood sugar levels becomes extremely high. The fenugreek seeds consist of an amino acid which can start the production of insulin in the body which in turn can help you to lower the level of blood sugar.
Methi has a slight bitter taste and has a soothing fragrance. It works best when combined with garlic and green chillies. It becomes so flavorful that you might get hungry by smelling the aromatic flavors in the air. It is a tasty, healthy and a magical herb full of nutrients. You can (should) include this in your daily meals to get benefited. Mehti seeds, the cuboid yellow to amber colored, are frequently used in the preparation of pickles, curry powders, and curry paste, and the spice is often encountered in the cuisine of the Indian subcontinent. We have listed few of the most popular methi recipes.
Aloo Methi Recipe
- 1 cup fresh or dry kastoori methi
- 4 potatoes(large)
- 1/2 tsp turmeric powder
- 1 clove garlic minced
- 1 inch ginger minced
- 1/2 tsp red chilli powder
- 1 tsp lemon juice
- 1/2 tsp cumin seeds
- salt to taste
- Boil the potatoes in a pressure cooker for 10 mins and cut into small pieces.
- While the potatoes are boiling, saute cumin seeds, ginger and garlic for 2 mins and then add the methi leaves and red chilli powder.
- Saute the above for 3 mins.
- Add the cut up potatoes and mix well. Add lemon juice to it to give it a little tangy flavour and serve.
Methi Gajar Pulao
- 1 tsp pure ghee
- 1/2 tsp cumin seeds
- 2-3 cloves
- 1 medium onion, chopped
- 1 tsp ginger garlic paste
- 1 medium tomato, chopped
- 1 small carrot, chopped
- 1 tsp garam masala
- 1/2 cup fresh methi leaves (fenugreek)
- 1/4 cup fresh mint leaves
- 1/4 cup fresh coriander leaves
- Pinch of turmeric powder
- Chilli powder as per preference
- 1 cup basmati rice, soaked for 30 minutes
- 2 cups water
- Salt as per taste
- Heat ghee in pressure cooker… without the lid on
- Add cumin seeds and cloves.
- When the cumin seeds splutter, add onion, ginger garlic paste, tomato and carrot.
- Mix and add garam masala, turmeric powder and chilli powder
- Add all the green leaves that are properly washed and finely chopped.
- Drain water from the soaked rice and add the rice to this mixture.
- Stir well and add salt.
- Pressure cook the rice mixture.
- White flour 2 cups
- Methi leaves (fenugreek), washed and chopped 1 cup
- Desi ghee 2 teaspoon
- Salt 1/2 teaspoon
- Coram seed 1 teaspoon
- Chopped green chilies 2-3
- Luke warm water 1 1/2 cup
- Additional ghee for pan-frying as needed
- In a large bowl sheave the flour. Add all the ingredients in it expect extra ghee.
- Add enough water, a little at a time, to flour and mix well with your hand.
- Put dough onto a lightly floured work surface and knead the dough until all the ingredients are fully incorporated.
- Divide the dough into 8 to 10 equal pieces and roll each piece into a ball. Use flour as needed to roll out the dough.
- Working with one piece at a time, using a rolling pin, roll out each ball into an 8-inch diameter.
- Preheat a griddle (or tawa) over medium heat and place one rolled out paratha. Pan-fry both sides using little ghee on it. Fry both side paratha until cooked.
Methi Matar Malai
- Fenugreek leaves (methi) – 2 medium sized bundle
- Green peas – 3/4 cup
- Onion – 1 large
- Ginger – 1/2 inch piece
- Garlic – 5-6 cloves
- Oil – 4 tablespoons
- Red chilli paste – 1 teaspoon
- Dry mango powder (amchur) – 1/2 teaspoon
- Cinnamon powder – 1/2 teaspoon
- Salt to taste
- Fresh cream – 1/2 cup
- Clean, wash and chop methi leaves.
- Wash and drain green peas.
- Peel, wash and chop onions.
- Peel, wash and grind ginger and garlic to a fine paste.
- Blanch the methi leaves in the boiling water and refresh with the cold running water.
- Heat oil in a pan. Add chopped onions and cook till they are translucent.
- Add the methi leaves and sauté.
- Add ginger and garlic paste and continue to sauté for a minute more.
- Add red chilli powder and green peas. Cook for three to four minutes.
- Add amchur, cinnamon powder and salt. Mix well. Cook for two to three minutes.
- Finish with cream and serve.