182 dried fenugreek leaves recipes

289 dried fenugreek leaves recipes, Indian kasuri methi leaves recipes

A dried fenugreek leaf, also known as Kasuri Methi, is a flavorful, slightly bitter tasting herb that is widely used in the Indian Cuisine. Its concentrated taste is strong and hence only a little is required to give the actual taste. Not only can you add kasuri methi to subzis, you can also add it to puris and parathas. The proper way of using it is by crushing it before adding to the food to release the aroma and taste.

Subzis using Kasuri Methi

Many cuisines in India utilize dried fenugreek leaves including Kashmiri, Punjabi and sometimes even Gujarati and Maharashtrian. A few mouth-watering subzisyou can make are 

  • • Paneer Tikka Masala – juicy peas and paneer, mixed with other veggies and spices makes a tantalizing Punjabi subzi. The kasuri methi, added right at the end, gives a nice nutty taste to the food.  

  • • Kashmiri Dum Aloo – This dish is exploding in flavor! It baby potatoes are first marinated in chilli powder, cooked in an array of spices and then served in a curd based tangy gravy.

  • • Masala Chawli – This chawli ki subzi is delicious and will make you fall in love with this lentil. Mixed with masalas, onion, ginger and tomatoes, you can have this subzi with roti or rice.

  • • Kadai Gravy – This basic kadai gravy is made with dried red chillis, tomatoes, kasuri methi and other spices. You can add any vegetable to it to make a subzi of your choice.

Dals and Rotis using Kasuri Methi           

Since it is a spice, you can it to many dals to make them more flavorful and even to different kinds of rotis to give them a punch of additional taste. Not only does kasuri methi provide a great taste, but it is also low in carb and high in fiber, making it healthy.

  • • Paneer Kulcha – This Punjabi roti is an absolute delight! The soft roti, is stuffed with paneer, laced with kasuri methi, can either just be had with butter or you can have  it with a subzi like Vegetable makhani

  • • Dal Fry – This dal is a regular in almost every Indian home and it is definitely worth the hype. The addition of kasuri methi really brings together the whole dal, especially when you have it with a side of Jeera rice.

  • • Darbari Dal – This mix of toor dal and masoor dal is proof that kasuri methi is being used since the times of Mughals. The fenugreek leaves, along with a lot of other ingredients, make this dal taste wonderful.

Unique dishes using Dried Fenugreek Leaves

It’s a common misconception that kasuri methi can only be used in dishes that constitute heavy main courses but it is also used to make many unique dishes that can be consumed anytime during the day!

  • • Crispy whole wheat muthias – Usually, muthias are quite delicate snacks that have to be eaten in a few hours of them being cooked. But these deep fried versions, which have a heavy taste of methi, can be stored in airtight containers and  had as and when. 

  • • Baked Oats Puri – Puris are such snacks that can be had anytime anywhere, whether fried or baked, stuffed or not. These healthy baked puris, laced with kasuri methi are equally delicious as the deep fried ones.

  • • Tandoori Paneer Calzone – a calzone is a stuffed pizza. This calzone is an Indian fusion one stuffed with Tandoori Paneer where the paneer is cooked in finger-licking Indian spices, giving you the best of both worlds.

Benefits of Dried Fenugreek Leaves, Kasuri Methi

Dried Fenugreek Leaves ( Kasuri Methi) :  Kasuri methi gives only 4 calories from a tbsp. Dried Fenugreek Leaves is low on carb count. Kasuri methi adds on some fiber. It is a healthy addition for weight watchers, diabetes, healthy heart, kids, adults, senior citizen and many more. See detailed benefits of dried fenugreek leaves kasuri methi.

Enjoy our dried fenugreek leaves recipes, Indian kasuri methi leaves recipes below.

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Let’s recreate the highway dhaba magic right in our own kitchens, with this tasty and satiating dal. In Dhabey ki Dal, rajma, urad and chana dals are cooked well and flavoured with sautéed onions, garlic, tomatoes and spice powders. Herbs like coriander and dried fenugreek leaves add a tasty punch to this delicious dal, which makes a wholesome meal together with Rotis and Rice .

Yummy, crispy cheese and potato kofta in creamy red gravy. With a plethora of spices and a generous dose of milk, honey and cream, this is no ordinary gravy!

Think spicy and our Indian masalas are sure to spring up in your mind! Yes, this cutlet features a blend of common Indian spices, ensuring a top rating by our desi taste buds. The mint chutney used in this recipe uses a good lot of onions, resulting in a very unusual flavour. When teamed with mayonnaise, it gives the spicy paneer burger a tantalising taste that will linger in your tongue for a long time. Another exceptional point in this recipe is that it requires a lot of bread crumbs for binding, since the paneer is cooked. Enjoy Spicy Paneer Burger as a one-dish meal or team it up with a soup or beverage. Enjoy how to make Spicy Paneer Burger recipe with detailed step by step photos and video below.

hariyali dal recipe | hariyali dal tadka | low calorie hariyali dal | daal hariyali | spinach chana dal | hariyali dal is a simple everyday fare for one and all. Learn how to make daal hariyali. Spinach and chana dal complement each other perfectly in this aromatic hariyali dal tadka which is an excellent source of protein, iron, folic acid and vitamin A. The chana dal is high on potassium count and thus beneficial for hypertension. On the other hand, its low glycemic index makes it suitable for diabetics as well. This low calorie hariyali dal is also suitable suitable for a healthy lifestyle and weight-watchers. The loads of spinach in spinach chana dal abounds in iron and folic acid, which helps to keep anaemia at bay. Iron is a key nutrient needed to ensure a proper supply of oxygen in our body and to keep us energetic throughout the day. To make hariyali dal, cook the chana dal in pressure cooker for 4 whistles and keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds, asafetida and dried fenugreek leaves and sauté on a medium flame for a few seconds. When the seeds crackle, add the green chillies, onions, ginger paste, garlic paste and sauté on a medium flame for 1 to 2 minutes. Add the garam masala, coriander powder and salt, mix well and cook on a medium flame for 1 minute. Add the spinach purée, milk and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes. Add the cooked dal, mix well and cook on a medium flame for 5 minutes. Serve hariyali dal hot. Daal hariyali is a good recipe for entertaining too! It suits senior citizens too, as it is easy to chew and enjoy with rotis. Tips for hariyali dal. 1. Clean and wash the spinach and chana dal very well to remove all the dirt. 2. While making spinach puree, only blanch it. Excess cooking will lead to loss of bright green colour. 3. Chana dal can also be replaced with toovar dal. Enjoy hariyali dal recipe | hariyali dal tadka | low calorie hariyali dal | daal hariyali | spinach chana dal.

paneer tikka sub sandwich recipe | Subway paneer tikka sub sandwich | paneer sub Indian snack | how to make paneer tikka sandwich | with 35 amazing images. paneer tikka sub sandwich recipe is one of the most ordered sandwich by paneer lovers at the restaurant. Learn how to make paneer tikka sandwich. French bread meets desi spice in this innovative paneer sub Indian snack. Here, French bread is layered with luscious mayonnaise, cheese and veggies along with a tongue-tickling paneer tikka filling. The juiciness of the veggies, the unbeatable taste of cheese, the spiky flavour of the sauces and the truly irresistible filling dance together on your palate to give you a mind-blowing experience. To make paneer tikka sub sandwich, make the paneer tikka filling first. Combine the curds, besan, chilli powder, ginger-garlic paste, dried fenugreek leaves, garam masala and salt in a deep bowl and mix well. Add the paneer and mix gently. Keep aside to marinate for 15 minutes. Heat the oil in a broad non-stick pan, add the marinated paneer, mix gently and cook on a slow flame for 5 minutes, while stirring continuously. Keep aside to cool completely. Divide the filling into 3 equal portions and keep aside. Next assemble the sandwich. Place the French breads on a clean, dry surface and cut each bread horizontally into two. Place two cheese halves on each of the upper half of the breads. Place the bread halves on a baking tray and bake in a pre-heated oven at 200°c (400°f) for 5 minutes. Keep aside. Place the lower half of a bread on a clean, dry surface and spread ¼ cup lettuce evenly over it. Place all the veggies and spread all the sauce evenly over it. Sandwich it with the upper half of the French bread with the cheese side facing downwards and press it lightly. Serve immediately. To make paneer tikka sandwich, the addition of dried fenugreek leaves to the filling along with other spice powders gives it a fabulous flavour, which is so tantalizing that your taste buds keep yearning for more, long after you are through with your sandwich. For a true Subway paneer tikka sub sandwich experience, make your own French bread if time permits. And also do not miss out on placing cheese slice on the bread toasting it. After you add the veggies, also sprinkle salt and pepper for an added flavour. You can also try other delicious sub sandwiches like Cheesy Veg Footlong and Veg Sub Sandwich. Tips for paneer tikka sub sandwich. 1. Use fresh soft paneer, to experience a soft mouthfeel. 2. Cook the marinated paneer on a slow flame only. Cooking on high flame, might curdle the curd. 3. While we have used mayonnaise, chilli sauce and mustard sauce, you can use other sauce like Southwest sauce, mint mayo, barbeque sauce etc. Enjoy paneer tikka sub sandwich recipe | Subway paneer tikka sub sandwich | paneer sub Indian snack | how to make paneer tikka sandwich | with step by step images and recipe below.

Succulent pieces of paneer marinated in a tantalizing tandoori masala grilled to perfection and served with pulao, a stuffed capsicum and tangy makhani gravy. If you like, serve some grilled onions with it too.

Brimful of nutrients — nothing can describe the hari bhaji better. Loaded not just with vegetables but also the abundant goodness of spinach and herbs like dill and mint, this recipe is so tasty and wholesome, you cannot wish for anything better!

Here is one popular recipe that is there on almost every indian restaurant’s menu, all over the world! deep-fried paneer in tomato-based gravy, you can opt to make this mild or spicy as per your taste. However, try not to omit the capsicum and kasuri methi, because their sharp flavours complement the paneer very well.

shahi gobhi masala recipe | gobhi matar masala | shahi cauliflower curry | with 38 amazing images. shahi gobhi masala is a creamy and delicious subzi made with fresh cauliflower and spices. Learn how to make shahi gobhi masala recipe | gobhi matar masala | shahi cauliflower curry | gobhi matar masala is a flavourful preparation of parboiled cauliflower in lightly-spiced tomato gravy, laced with fresh cream, shahi gobhi is sure to steal the show every time it is served! The shahi cauliflower curry has freshly ground masala paste that enhances the flavor and makes it a great choice with rice or roti. This shahi gobhi masala is not a very spicy recipe as we use some yogurt and fresh cream. So this is definitely a kid friendly option or a great choice to make for someone who does not eat spicy food. pro tips to make shahi gobhi masala: 1. For richer taste you can cook the sabzi using ghee. 2. Along with green peas you can add other veggies like capsicum or potatoes. 3. If you do not prefer having spicy you can reduce the red chilli powder to ½ tbsp. Enjoy shahi gobhi masala recipe | gobhi matar masala | shahi cauliflower curry | with detialed step by step photos.

What an amazing wrap this is! folks will keep popping into your kitchen even as you make this treat, lured by the aroma of paneer, onions and capsicum tossed in a spicy marinade. This all-time favourite and time-tested recipe will never fail you.

vegetable jalfrezi recipe | healthy Punjabi vegetable jalfrezi sabzi | restaurant style vegetable jalfrezi | with 25 amazing images. vegetable jalfrezi is a popular Punjabi vegetable jalfrezi sabzi. vegetable jalfrezi features mixed vegetables cooked in a base of tomato sauce spiked up with sautéed green chillies, ginger, onions, and such flavourful ingredients. See why we think this is a healthy vegetable jalfrezi recipe? Made from mixed vegetable where you get the benefits of lots of nutrients as you are using cauliflower, carrots, cabbage and French beans. Cauliflower is extremely low in carbs and therefore does not raise blood glucose levels. The tomato pulp is healthy as its made from lycopene rich tomatoes which are are a powerful antioxidant, super rich in vitamin C, good for heart. You may want to cut the oil used in the recipe and we suggest you use peanut oil or coconut oil to cook this Punjabi vegetable jalfrezi sabzi. Tips and notes to make the perfect Punjabi vegetable jalfrezi . 1. Add diagonally cut and parboiled carrot. It is important to cut the vegetables uniformly so, they take a similar cooking time and cook perfectly without getting mushy. 2. To make vegetable jalfrezi more nutritious, you can add in protein in the form of paneer or soya nuggets. 3. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally. Do not overcook as you want the veggies to retain their crunch. Enjoy this restaurant style vegetable jalfrezi piping hot with rotis, a wrap or a roll of your choice. Have a go at other mixed vegetable subzis like Mixed Vegetable White Korma or Mixed Vegetables in Palak Methi Gravy. Learn to make vegetable jalfrezi recipe | healthy Punjabi vegetable jalfrezi sabzi | restaurant style vegetable jalfrezi | with step by step photos and video below.

Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with 12 amazing images. Sunday funday and want to treat your family with something extremely scrumptious meal? Here we have a delicacy from the snow-capped mountains, Kashmiri Dum Aloo is a delicious potato preparation that’s bursting with flavour. Chilli-coated potatoes in dum aloo curry are cooked with curds, tomatoes and a flavourful paste of whole spices and sautéed onions. Dried fenugreek leaves are the ultimate addition to this tasty dish, which gives it a really rich flavour. The preparation and cooking of restaurant style dum aloo takes not more than 30 minutes, the recipe has a lot of ingredients and is a little complex yet the outcome is worth the efforts. To make kashmiri dum aloo, we have divided the steps in 2 steps. First to make onion paste, heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Cool and blend in a mixer till smooth without using any water. Keep aside. The whole masalas would give a extravagant flavor to our Kashmiri dum aloo. Further to proceed, combine the curds and ¼ cup of water in a bowl, mix well and keep aside. Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside. In the same pan, add the cumin seeds. When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the curd-water mixture and sugar and mix well. Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve traditional Kashmiri dum aloo curry hot garnished with coriander. You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Enjoy it hot with your favourite roti or puris. Enjoy Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with detailed step by step photos and video below.

capsicum paneer sabzi recipe | dry tomato capsicum paneer sabzi | Thiamine rich healthy sabzi | with 10 images. capsicum paneer sabzi is a healthy Indian vegetable. Learn how to make dry tomato capsicum paneer sabzi. capsicum paneer sabzi is a delicious and healthy Indian dish made with paneer, bell peppers, onions, tomato pulp and a variety of spices. The coloured capsicum and paneer sabzi has a well-rounded flavour and a well-balanced nutrient profile. Rich in protein, carbohydrates and vitamins, this easy yet irresistible dry tomato capsicum paneer sabzi also pools in vitamin A from coloured capsicums, folic acid and antioxidant lycopene from tomatoes and protein and calcium from paneer. capsicum paneer sabzi is a popular dish in North India and is often served as a side dish with roti or rice. This capsicum paneer sabzi is a low-calorie dish that is perfect for people who are trying to lose weight or manage their diabetes with only 74 calories per serving of capsicum paneer sabzi. pro tips for capsicum paneer sabzi. 1. Use good quality paneer for the best flavor and texture. 2. Choose bell peppers that are bright in color and firm to the touch. 3. Add the garlic paste. Though it is readily available in the market, we would suggest you use fresh homemade paste only. 4.Add the tomato pulp. We have not used readymade tomato puree because tomatoes are a good source of lycopene and that is retained if it does not undergo any process. See how to make fresh tomato pulp. 4. You can use tofu instead of paneer. Enjoy capsicum paneer sabzi recipe | dry tomato capsicum paneer sabzi | Thiamine rich healthy sabzi | with step by step photos.

Although Missi Rotis get their unique flavour from besan, the dough is almost always made with a combination of flours and the addition of soya flour does not harm the original taste in any way. Kasuri methi and the other spices add just the right amount of zing to these Rotis . I have made the Rotis thick so that they remain soft and taste better; however you can roll them thinner if you prefer. You can have them for Breakfast or as a meal accompanied with any subzi of your choice. I suggest you try these with Bharwan Aloo or Subz Korma or Kadhai Tofu .
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