407 fenugreek leaves recipes

Fenugreek leaves recipes | 749 Methi Recipes Collection | 

Fenugreek leaves recipe collection. Methi, also known as fenugreek leaves, is a green, leafy plant that has been used for centuries for its spice and medicinal uses. The leaves are also widely used to make different types of foods, especially in south Asian Countries like India and Pakistan. Some of the varieties of foods that can be made with methi are subzis, rotis/parathas, patties/tikkis and many more.

Apart from the leaves, methi seeds are used a spice and flavoring and kasuri methi (dried fenugreek leaves) are used to give a very unique taste. Methi is also very high in nutritive value and hence there is an abundance of methi recipes to be found.

Below is a fabulous collection of Fenugreek leaves recipes that you will definitely love.

Methi Recipes, Indian Subzis

The first name that comes to mind when you think about methi in Indian subzis is Methi Matar Malai. It is the most famous methi subzi in India because of its rich and creamy texture and delectable taste. Another really popular dish, made on an everyday basis, is Aloo methi. This dry subzi is flavored with cumin seeds, ginger and garlic with crispy yet soft potatoes that complement the methi very well.  Add cauliflower to this subzi and you get Aloo gobi methi tuk.

A very unique combination of corn with methi, curd and palak makes for a very nutritious Palak methi and corn subzi that will be loved by all. Palak and methi together is a winner combination so to add methi in in palak subzis gives it a very nice, earthy twist like in Methi palak paneer subzi. Gujaratis love their methi and it is evident in Methi Papad Subzi, one of the staples.

Healthy Methi Recipes

We often snack without regards to how healthy the item is, especially in India with all the kachoris and puris!  And for a healthy, leafy green like methi, its best had in a healthy way. If you are craving something fried, look for a baked option instead like this Baked Palak Methi Puri made with jowar and bajra flour or the classic Gujarati Baked Methi Muthias.

Adding methi to a dough made of whole wheat flour and oats, increases its nutrition and makes a delicious Methi Oats Roti! With whole wheat flour and fenugreek leaves, you can also make Whole Wheat Methi Khakhras that all rich in vitamins from the methi. Apart from snacks, dals like Toovar and Methi dal and simple, yet wholesome vegetables like Methi Moong Dal Subzi can also be made healthy.

Indian Methi Recipes, Indian Fenugreek Leaves Recipes

In India, there are a variety of rotis and parathas to choose from. A few of them include methi in them, with different combinations, making them unique and delicious. One such paratha is Methi Paneer Paratha, with a stuffing of methi, paneer and tastemakers like cumin. The same way Aloo Methi Paratha can also be made.  Gujaratis regularly use this aromatic green in Methi Thepla and serve it with dahi or raita.

Being a traditional favorite, everyone loves kadhi. Methi Pakoda kadhi, a variation of the classic, adds a unique flavor to the dish. If looking for something heavier to accompany a roti or paratha, Methi pitla perfectly serves the purpose. Another tongue tickling subzi is that of methi and peanuts called Methi chi patal bhaji, which is flavored with garlic and coconut.

Methi Recipes, Indian Snack Methi Recipes

There is a plethora of snacks that can be made with methi. Adding methi to any snack makes it much better in terms of taste and color. Palak Methi Dhokla has a vibrant green color due to the methi and it tastes very unique!  As we already know that spinach and fenugreek leaves go great together and hence using that combination to make Palak Methi Muthias is an excellent idea.

Fenugreek leaves can even be added to besan to make flavorful Methi Pakodas, a famous street side snack or to compliment the sweetness of corns in Methi Makai Dhebra.

Benefits of Methi Leaves, Fenugreek Leaves

Methi (fenugreek leaves) : Methi leaves are low in calorie, powerful antioxidant and cures mouth ulcers. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves. Rich in Vitamin K which is good for bone metabolism. See all benefits of methi leaves here. 

Enjoy our methi leaves recipe collection below.

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Oondhiya is an ever-popular Gujarati delicacy of veggies and methi muthias cooked with a powerful, freshly-prepared masala. While it takes a little time to prepare the vegetables, the rest of the process is made easier in this recipe using the microwave oven. Traditional veggies like surti papdi and kand are used in the Oondhiya, giving it an earthy and homely taste. The muthias too have the intense taste of fenugreek and a nice, melt-in-the-mouth texture. Instead of deep-frying, steaming or baking the muthias, we have made them easily in the microwave oven. By combining the muthias and veggies with a flavour-packed coconut paste, we get a traditional treat that is best enjoyed with Puris and Kadhi .

methi muthia | Gujarati methi muthiya | deep fried methi muthia | with 24 amazing images. Gujarati Methi Muthia are fist-shaped deep-fried snacks made from a dough of whole wheat flour and besan, flavoured excitingly with methi, sugar and spices. The tongue-tickling flavour and exciting crunch of deep fried methi muthi make them very versatile – they can be enjoyed plain or added to dals, kadhis, gravies and even rice dishes to enliven a meal! These Methi Muthia are used in the popular traditional Gujarati recipe Oondhiya and also in Sprouted Curry with Methi Muthia. Enjoy how to make Methi Muthia | deep fried methi muthia | Gujarati methi muthiya | recipe with detailed step by step photos and video below.

sprouted moong and methi chilla recipe | healthy moong sprouts chilla | Indian methi cheela | sprouts chilla for weight loss | with 21 amazing images. sprouted moong and methi chilla recipe | healthy moong sprouts chilla | Indian methi cheela | sprouts chilla for weight loss is a nourishing breakfast and light dinner option. Learn how to make healthy moong sprouts chilla. To make sprouted moong and methi chilla, combine the moong sprouts, green chillies, ginger and ½ cup of water and blend it in a mixer to a smooth paste. Transfer it to a bowl, add the fenugreek leaves, besan and salt and mix well to form a smooth batter. Keep aside. Heat 1 tsp of oil in a small non-stick pan and add the cumin seeds. When they crackle, add the asafoetida and mix well. Pour the tempering over the batter and mix well. Divide the batter into 4 equal portions and keep aside. Heat and grease a non-stick tava (griddle) using ¼ tsp of oil. Pour a portion of the batter on the tava (griddle) and spread it evenly, using a ladle to make a 125 mm (5”) diameter thin circle. Cook the sprouted moong and methi chilla, using ¼ tsp of oil, till both sides turn golden brown in colour. Repeat with the remaining batter to make 3 more sprouted moong and methi chillas. Serve hot. These Indian methi cheela combine sprouts with methi to make a delightful dish rich in iron, fibre and folic acid. While iron and folic acid help to prevent anaemia, fibre is a key nutrient needed to keep maintain the health of the digestive tract. protein and vitamin rich, easy to digest sprouts are known to be a must for dieters. Sprouts chilla for weight loss is a sneak way of adding these tiny healthy seeds to our diet. You can serve it with green chutney to make it more exciting and flavourful. With 93 calories and 3.5 g of fibre per chilla, 2 of these healthy moong sprouts chilla can make up a satiating breakfast. To enjoy more such recipes, glance through our collection of Healthy Breakfast Pancakes. Tips for sprouted moong and methi chilla. 1. If you are making sprouts at home, you will have to plan it in advance. Learn how to make moong sprouts. 2. The batter for the chilla should be thick enough to spread well. If the batter is too thick, add very little water. 3. If the batter has turned out to be slightly runny, then add 1 more tbsp. of besan and mix well. 4. Methi can be substituted with chopped spinach. Enjoy sprouted moong and methi chilla recipe | healthy moong sprouts chilla | Indian methi cheela | sprouts chilla for weight loss | with step by step photos.

When you deep-fry dumplings of fenugreek leaves bound together by wheat flour and besan, you get really tasty Methi Muthias. These muthias have a wonderful crispness, an enjoyable level of bitterness and a mildly spicy flavour. They get even better when served in the Hara Chana Coconut Curry, which is a delicious preparation of cooked chana in a base of coconut milk, flavoured with a green paste made of spinach, coriander, ginger, green chillies and other ingredients. This gives the curry a blend of flavours, ranging from the peppiness of coriander to the soothing taste of coconut milk. Keep the muthias and the coconut curry ready, but re-heat the curry and add the muthias to it just before serving. All in all a completely lip smacking preparation which goes well with rice as well as parathas .

methi na dhebra recipe | tava methi kebab | healthy methi Gujarati pattice | with 25 images. Methi na dhebra is a non-fried healthy Gujarati snack. Learn how to make healthy methi Gujarati pattice. What is a dhebra ? A dhebra is a type of flatbread that is popular in Gujarat, India. It is made with a batter of flour, spices, and vegetables, and is often cooked on a tawa or griddle. Dhebras taste best with green chutney. To make methi na dhebra dough, in a bowl put methi leaves, bajra flour, jowar flour, besan, chilli powder, hing, curd, ginger-green chilli paste, garlic paste, sugar, salt and with 3 tsp of oil. Make a soft dough, using enough water. Divide the dough into 20 equal portions. Pat a portion of the dough into a 50 mm. (2”) diameter and 1 cm thick circle in between your palms. Place 6 dough rounds on a hot tava (griddle). Cook these on a medium flame using ½ tsp of oil, till they turn golden brown in colour from both the sides. Serve methi na dhebra hot with green chutney and low fat curds. An iron and fibre-rich snack made with fenugreek leaves and bajra flour, methi na dhebra is so scrumptious that the plate will be empty in no time—so, take my advice and make more than you think is needed! Main ingredients for tava methi na dhebra. fenugreek (methi) leaves. Methi has a unique, slightly bitter flavor that can add depth and complexity to kebabs. It can also help to enhance the flavor of other spices in the kebab mixture. Methi leaves are low in calorie, powerful antioxidants and cures mouth ulcers. Bajra flour. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Bajra is a great option for those on a gluten free diet. Although this is a tava methi na dhebra recipe, I must admit that the deep-fried version bajra dhebra tastes even better, so forget the health-watch slogans once in a while and indulge! Pro tips for methi na dhebra. 1. Add 1/4 cup . Jowar flour is a complex carb and will be absorbed slowly in the bloodstream and not cause a spike in insulin. Jowar and all Millets are rich in Potassium. 2. Consider using coconut oil instead of processed seed oils for a healthier diet. Enjoy methi na dhebra recipe | tava methi kebab | healthy methi Gujarati pattice | with step by step photos.

moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with amazing 18 images. Moong dal methi sabzi is a dry accompaniment to rotis and chapatis. Healthy methi leaves with moong dal is a quick sabzi which suits people of all ages. Learn how to make healthy methi leaves with moong dal. To make moong dal methi sabzi, first soak moong dal and then drain the water and cook it in just enough water. Then heat little oil and give a tempering of cumin seeds. Sauté some onions, garlic and green chillies for about a minute. Follow it by chopped methi leaves, turmeric powder and salt and cook for 1 to 2 minutes. Finally add the cooked moong dal to it and cook for a minute. The sabzi is ready for serving. The moong dal is a good source of protein, which is necessary to nourish the cells and muscles. The fenugreek leaves in this healthy methi leaves with moong dal are a good source of iron. Both the ingredients - iron (haeme) and protein (globin) together make up hemoglobin – a key pigment of blood which helps in supplying oxygen and nutrients to all parts of the body. This methi moong dal ki sabzi is an ideal option for lunch or dinner as it ensures to avoid fatigue setting in. Cooked in 2 tsp of oil for a serving of 3, it’s not very high on calorie scale too. This sabzi also makes up for some vitamin A requirement of the day by way of fenugreek. It acts as an antioxidant to give a radiant skin, strong immune system and reduced inflammation in the body. Savour the taste moong dal methi sabzi which is just perfectly spiced. Enjoy moong dal methi sabzi recipe | healthy methi leaves with moong dal | methi moong dal ki sabzi | with step by step photos.

Ker, a berry exclusive to Rajasthan, is used in many interesting ways in the cuisine of that region. Ker ka Achaar is one such delicious preparation of ker pickled in mustard oil spiced up with a variety of seeds, so aromatic and appetizing that just a sniff of it will make you hungry.

Loads of greens are combined with paneer and punjabi spices to form this brilliant creation. Using both kasuri methi and fresh methi in this dish, imparts an unbeatable flavour.

corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry | with 30 amazing images. corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry is a blend of texture and hue which is best served with roti. Learn how to make corn capsicum sabzi. To make corn capsicum masala, heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes. Add the coloured capsicum, mix well and sauté on a medium flame for 2 more minutes. Add the ginger-garlic paste, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the fresh tomato pulp, dried fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the corn, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Serve hot garnished with coriander. Close your eyes and imagine a bowlful of vibrantly coloured chunks of capsicums mixed with juicy yellow sweet corn kernels. Isn’t it a sight that makes you drool? Add to it an assortment of well-chosen ingredients like onions, tomato pulp, dried fenugreek leaves, and such, and there you have a corn capsicum sabzi that is simply irresistible. The healthy corn capsicum curry has the wealth on vitamin C from colourful capsicum. These help to build of line of defense against various disease. Along with sweet corn, this sabzi adds a dose of fibre too. And of course, not to forget the fresh tomato pulp which adds antioxidants like vitamin A and lycopene to reduce inflammation in the body. This corn capsicum masala can be enjoyed by heart patients and weight watchers. Tips for corn capsicum masala. 1. You can make the fresh tomato pulp in advance. 2. This sabzi should be served with kulcha / paratha and raita for a complete meal. 3. This sabzi can be also be made 1 day in advance and stored in fridge. 4. For all health conscious people, we recommend to replace 2 tbsp oil with 2 tsp of oil to make this sabzi. Enjoy corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry | with step by step photos.

methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry | with 35 amazing images. methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry is a healthy accompaniment to roti or chapati. Learn how to make veg methi kofta curry. To make methi koftas in kadhi, combine the fenugreek leaves and salt in a deep bowl, mix well and keep aside for 5 minutes. Squeeze the water from the fenugreek leaves and transfer it in a deep bowl. Add all the remaining ingredients along with 2 tbsp of water and knead it into a soft dough. Divide the dough into 12 equal portions and shape each portion into round balls. Place the koftas in a steamer plate and steam for 5 minutes. Keep aside. For the kadhi, combine the curds, besan and 1½ cups of water in a deep bowl and whisk well till no lumps remain. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 1 minute. Add the curds-besan mixture, turmeric powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Keep aside. Just before serving, re-heat the kadhi, add the methi koftas, mix gently and cook on a medium flame for 2 minutes. Serve immediately. Easy to make but superlatively delicious, this kadhi plays perfect host to delectable, non-fried, methi-flavoured koftas. These unique koftas in veg methi kofta curry are made with flours of multiple grains, perked up with lemon juice and ginger-green chilli paste. The koftas are steamed and not deep-fried, so they will not aggravate acidity. Neither the koftas nor the kadhi is spicy, so this dish is quite stomach-friendly. But remember to use fresh curd and not sour curd. The use of sour curd can cause acidity. Also remember to have this Indian style kofta kadhi only if curd suits your digestive tract. Heart patients and weight-watchers all can include this healthy kofta curry in their meals. Diabetics too can enjoy it minus the sugar. Protein, calcium and phosphorus are some bone building nutrients this kadhi is rich in. The use of a variety of flours and methi leaves gives as added fibre boost. Tips for methi koftas in kadhi. 1. Grease the steamer plate before placing the koftas on it for steaming. 2. Do not make the koftas too much in advance, else they might harden. 3. To make a Jain version of this kadhi, avoid the use of onions and garlic. Enjoy methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry | with step by step photos.

mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with 33 amazing images. mushroom masala recipe is a lip-smacking Indian curry recipe made with button mushrooms. Learn how to make mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | restaurant style mushroom masala is a delightful vegetarian curry that showcases the earthy flavor of mushrooms. The button mushrooms are cooked in a fragrant masala sauce made with onions, tomatoes, and a blend of spices and then balanced with cream. Rich and creamy mushroom masala is a North Indian gravy that's very popular at Indian restaurants. mushroom masala is a delicious dish that can be enjoyed on its own or served with rice, roti, or butter naan. This is what a comforting yet delicious meal looks like! You can also try other mushroom recipes like Tandoori mushrooms or Mushroom soup. pro tips to make mushroom masala: 1. Opt for fresh, firm button mushrooms for the best texture and flavor. 2. Add a splash of heavy cream for a creamy and indulgent texture. 3. Cook the mushrooms until they are tender but still retain their bite. Overcooked mushrooms can become mushy. Enjoy mushroom masala recipe | restaurant style mushroom masala | spicy mushroom sabzi | with detailed step by step photos.

Methi is a fabulous ingredient, which adds josh to even humble veggies like the cauliflower. With a splash of spice powders, and peppy ingredients like ginger and garlic, the Gobi Methi Subzi is a real treat for your palate. It is quite simple to make, and if you follow the instructions properly, you can enjoy a subzi that has a fabulous texture apart from a fascinating flavour. We have parboiled the gobi initially, so that it comes to the right texture, without getting mushy, after being sautéed with the flavour-givers. Relish the Gobi Methi Subzi hot and fresh. Serve Gobi Methi Subzi hot and fresh with dal and rotis or parathas .

Sambhar is a dish that is synonymous with South Indian cooking. As it is, sambhar is very nutritious as it combines toovar dal with an assortment of vegetables. While vegetables like red pumpkin, drumsticks and bottle gourd all contribute to the nutrient content of this recipe, the bumper iron top-up comes from the addition of methi leaves, which also adds to the flavour and aroma of the sambhar. Serve the Methi Leaves Sambhar piping hot with idli, dosa, rice or for a change, even with rotis.

methi mutter malai | punjabi methi matar malai | methi matar malai | with 35 amazing images. To make methi mutter malai we add salt to fenugreek and keep it aside for 15 minutes. We squeeze out and discard the water. Then we cook the fenugreek leaves in oil and keep aside. After that we cook onions and add a prepared paste of garlic, cashew nuts, ginger and khus khus. Add tomato pulp, dry masala powder, green peas and sautéed fenugreek. Add milk, sugar and cream and cook on a medium flame for 2 minutes. Your methi matar malai is ready. Methi and mutter are a super-hit combination as their flavours complement each other well. Add to this a fragrant masala paste, an even more zestful freshly-ground dry masala, tangy tomato pulp and all, and you have an irresistible methi mutter malai on the table. I would like to share some important tips to make the perfect punjabi methi matar malai. 1. The quantity of cream can be adjusted to taste and preference. 2. Consistency of the methi mutter malai gravy should be medium thick so adjust it by adding more or less water at this stage. 3. Sprinkle salt on fenugreek leaves and keep aside for 15 minutes. Squeeze out the water and discard it. This is the trick to get rid of the bitterness of methi leaves. punjabi methi matar malai is best accompained with Chapati, Masalawali Toovar Dal and Cooked Rice, it gives you the satisfaction of having had a wholesome and tasty meal. Enjoy methi mutter malai | punjabi methi matar malai | methi matar malai | with detailed step by step photos and video below.
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