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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
Prepare the Methi Leaves
Sauté Aromatics
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 176.91 calories per serving with 4.96g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Masala
Cook Methi and Finish
Serve
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.
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.
Add 150g of cubed paneer in the last 3-4 minutes of cooking. This adds protein and makes the dish more substantial.
Sauté 200g of sliced mushrooms separately until golden brown and add them to the masala along with the methi leaves.
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.
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.
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.
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.
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.
Yes, you can use frozen methi leaves. Thaw them completely and squeeze out all the excess water before use. You can skip the salting step as frozen methi is generally less bitter. You may need to adjust the cooking time slightly.
Yes, Methi Masala is quite healthy. Fenugreek leaves are rich in iron, fiber, and vitamins. They are known to aid digestion and help regulate blood sugar levels. To make it healthier, you can reduce the amount of oil and skip the cream.
A single serving of this Methi Masala recipe contains approximately 140-160 calories, depending on the amount of oil and cream used. It's a relatively low-calorie main dish.
Methi Masala pairs wonderfully with Indian flatbreads like roti, chapati, paratha, or naan. It can also be served as a side dish with a simple dal and steamed rice.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave before serving.