Methi Masala
Aromatic and slightly bitter fresh fenugreek leaves cooked in a savory onion-tomato masala with a hint of cream. This North Indian classic perfectly balances robust flavors, making it a wonderful main dish for rotis or parathas.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Methi Leaves
- b.Pluck the methi leaves from the stems. Wash them thoroughly in a large bowl of water 2-3 times to remove all grit.
- c.Chop the leaves finely. Place them in a bowl and sprinkle with 1/2 teaspoon of salt.
- d.Mix well and let it rest for 15 minutes. This process, called degorging, helps draw out the bitter juices.
- e.After 15 minutes, firmly squeeze handfuls of the methi leaves to remove as much dark green liquid as possible. Discard the liquid and set the squeezed methi aside.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the jeera (cumin seeds) and allow them to crackle for about 30 seconds.
- c.Add the hing (asafoetida), followed immediately by the finely chopped onions.
- d.Sauté the onions for 6-8 minutes, stirring occasionally, until they become soft and turn a light golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Build the Masala
- b.Add the tomato puree to the pan. Cook for 4-5 minutes, stirring, until the puree thickens.
- c.Lower the heat and add the spice powders: turmeric, red chili, coriander, and cumin powder. Mix well.
- d.Continue to cook the masala for 5-7 minutes, stirring frequently, until you see oil separating from the sides of the mixture.
- 4
Step 4
- a.Cook Methi and Finish
- b.Add the prepared (squeezed) methi leaves to the masala. Stir well to coat the leaves evenly.
- c.Sauté for 3-4 minutes until the methi wilts completely and integrates with the masala.
- d.Pour in 1/2 cup of water, add salt to taste (remember you salted the methi earlier), and the sugar (if using). Stir to combine.
- e.Cover the pan and simmer on low heat for 5-7 minutes, allowing the flavors to meld.
- f.Uncover and stir in the fresh cream (if using) and garam masala. Cook for just 2 more minutes.
- g.Finally, crush the kasuri methi between your palms and sprinkle it over the dish. Give it a final stir and turn off the heat.
- 5
Step 5
- a.Serve
- b.Let the Methi Masala rest for 5 minutes before serving.
- c.Serve hot with roti, paratha, naan, or as a side with dal and rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a less bitter dish is to salt and squeeze the methi leaves thoroughly before cooking.
- 2Don't overcook the methi leaves once added to the masala, as prolonged cooking can enhance their bitterness.
- 3For a richer, creamier curry, substitute fresh cream with a paste of 10-12 soaked and ground cashews.
- 4Toasting the kasuri methi in a dry pan for 20-30 seconds before crushing it will amplify its aroma.
- 5If fresh tomatoes are not ripe enough, you can use canned tomato puree for a better color and flavor.
- 6For a vegan version, use cashew cream or full-fat coconut milk instead of dairy cream, and use oil instead of ghee.
Adapt it for your goals.
Methi Malai Matar
Add 1/2 cup of boiled green peas (matar) along with the methi leaves and increase the cream to 1/4 cup for a classic restaurant-style dish.
Aloo Methi MasalaAloo Methi Masala
Add 2 medium-sized boiled and cubed potatoes towards the end of the cooking process. Sauté for a few minutes to coat them in the masala.
Paneer Methi MasalaPaneer Methi Masala
Add 150g of cubed paneer in the last 3-4 minutes of cooking. This adds protein and makes the dish more substantial.
Mushroom Methi MasalaMushroom Methi Masala
Sauté 200g of sliced mushrooms separately until golden brown and add them to the masala along with the methi leaves.
Why this is on our healthy list.
Aids Digestion
Fenugreek leaves are high in fiber and antioxidants, which help in flushing out harmful toxins from the body and aid digestion. The spices used, like cumin and ginger, also support a healthy digestive system.
Regulates Blood Sugar
Fenugreek is well-known for its potential to help manage blood sugar levels. The soluble fiber in methi helps slow down the absorption of sugar in the stomach, making it a beneficial dish for those monitoring their glucose levels.
Rich in Iron
Fresh fenugreek leaves are an excellent source of dietary iron, which is crucial for forming hemoglobin and preventing anemia. Regular consumption can help improve energy levels and overall blood health.
Anti-Inflammatory Properties
The dish contains ingredients like turmeric, ginger, and garlic, all of which possess potent anti-inflammatory compounds that can help reduce inflammation in the body.
Frequently asked questions
The most effective method is to finely chop the leaves, toss them with salt, and let them rest for 15-20 minutes. Then, squeeze out and discard the dark green, bitter liquid that is released before adding the leaves to your dish.