It is critical to include greens in your daily diet. It assists us in meeting our body’s daily nutritional requirements. Not only must we ensure that adults are getting enough nutrients, but we must also ensure that our children are getting enough green vegetables. Methi, also known as fenugreek Leaves, is a highly nutritious vegetable with numerous health benefits. Methi has a distinct flavour and is slightly bitter, which not everyone enjoys. As a result, we’ve created some delectable methi recipes that you can make for your family without sacrificing flavour.
Also, if you’re on a calorie-restricted diet, fenugreek leaves are ideal. Because they are low in calories, high in nutrients, and keep you full for a long time. You can also combine these leaves with lentils and other vegetables to make a breakfast, lunch, or dinner dish. So, the next time you buy Fenugreek leaves, remember to try these delectable recipes.
Methi Paratha Recipe
|Recipe Name||Methi Paratha|
|Place of Origin||North India|
|Total Time Taken||25 minutes|
|Preparation Time||15 minutes|
- 1 cup whole wheat flour + 1/2 cup for dusting
- 1/4 cup besan, optional
- 1 cup fenugreek leaves, finely chopped
- 2 tablespoons curd
- 1 tablespoon oil + for shallow frying
- Salt to taste
- 1/2 teaspoon cumin seeds
- 1½ teaspoons green chilli-ginger paste
- 1 teaspoon red chilli powder
Step 1: Remove methi (fenugreek) leaves from stems. For around two to three minutes, add freshly picked leaves to a basin of water to help any dirt or debris dissolve. To clean methi leaves, remove them from the water, then repeat the procedure two to three times, if necessary. Clean and slice the green methi leaves finely.
Step 2: In a large bowl with a wide mouth, sift 1 cup of whole wheat flour and gram flour. Add salt, curd, 1 teaspoon of oil, 1 tablespoon of finely chopped methi leaves, green chilli-ginger mixture, and cumin seeds. Be sure to thoroughly combine.
Step 3: Add water as needed to make a smooth and soft dough, similar to chapati. Set aside for 15-20 minutes, covered with a cloth or a plate.
Step 4: Knead the dough once more. Cut it into 7-8 equal pieces. Take each portion one at a time, shape it into a round ball, and press it between your palms to form a pattie.
Step 5: In a small plate, place 1/2 cup dry wheat flour. Place one pattie on a rolling board and coat it with dry wheat flour.
Step 6: Roll it out into a 4-5 inch diameter circle. Using a spoon or brush, apply a few drops of oil to one half of the portion. Fold it in half to form a half circle. Spread a few drops of oil over it again and fold into a triangle.
Step 7: Coat the triangle pattie with dry wheat flour and roll it out into a thin triangle with 6-7 inch long sides.
Step 8: Warm the tava over medium heat. Place rolled paratha over it when it is medium hot. Flip the paratha when tiny bubbles appear on the surface. It will take approximately 30-40 seconds. Using a spatula, spread about 1/2 teaspoon oil evenly over its surface.
Step 9: After 30-40 seconds, flip the paratha and use a spatula to evenly spread 1/2 teaspoon oil on the surface.
Step 10: Cook until golden brown spots appear on both sides, pressing gently with a spatula.
Nutritional Content in Methi Paratha
Methi Chicken Recipe
|Recipe Name||Methi Chicken|
|Place of Origin||North India|
|Total Time Taken||50 minutes|
|Preparation Time||10 minutes|
- 300 grams boneless chicken , cut into pieces
- 1 cup methi leaves , roughly chopped
- 3 onions, finely sliced
- 2 tomatoes, finely chopped
- 1 cup curd
- 1 teaspoons Garam masala powder
- 2 teaspoons Coriander Powder
- 2 teaspoons Kasuri Methi
- 1 tablespoon Oil
- 10 cloves garlic
- 2 inch Ginger
- 2 Green Chillies
- 1/4 cup Coriander leaves
- 1 teaspoon Turmeric powder
- 1 teaspoon Red Chilli powder
For the tempering
- 1 teaspoon Oil
- 2 Cloves
- 1 teaspoon Whole Black Peppercorns
- 1 Bay leaves
- 1 inch Cinnamon Stick
- 2 Cardamom
- Coriander (Dhania) Leaves , finely chopped
Step 1: To begin making Methi Chicken Curry, first clean the chicken and thoroughly wash it in plenty of water. Drain the chicken and cut it into medium-sized pieces. Set them aside for now.
Step 2: In a mixer grinder, combine the garlic, ginger, green chilies, and coriander leaves to make a paste with very little water. Set it aside.
Step 3: In a mixing bowl, combine curd, half of the green paste from above, and half of the turmeric powder. Mix thoroughly.
Step 4: After that, add the chicken pieces to the bowl and coat with the coriander, ginger, and garlic mixture. When finished, set the chicken aside to marinate for about an hour.
Step 5: The gravy for the methi chicken curry is the next step.
Step 6: In a heavy-bottomed pan over medium heat, heat the oil.
Step 7: When the oil is hot, add the sliced onions and sauté with a pinch of salt to hasten the caramelization (browning). Stir constantly on low to medium heat until the onions are lightly browned.
Step 8: The caramelised onions give the Methi Chicken Curry a delicious flavour.
Turn off the heat and set these onions aside to cool. When completely cool, use a mixer grinder to make a fine paste.
Step 9: In the same pan, heat the oil over medium heat. Add all of the tempering spices, which include cloves, cinnamon stick, cardamom, black peppercorns, and bay leaves. Cook until the aromas of the spices fill the air.
Step 10: Stir in the remaining green coriander paste and caramelised onion paste for a few minutes. Now stir in the remaining turmeric powder and the tomatoes, if using. Cook until the tomatoes are soft and cover the pan with a lid.
Step 11: When the tomatoes are soft, stir in the red chilli powder, coriander powder, and garam masala powder. Add the chopped methi leaves and cook until the leaves soften. At this point, add the marinated chicken with the entire marinade and sauté for 2 to 3 minutes on high heat.
Step 12: When the chicken has changed colour, add a cup of water and bring to a boil. Season with salt to taste. Cook the Methi Chicken Curry, covered, on medium heat, stirring occasionally. Cooking the chicken to perfection will take about 20 minutes.
Step 13: When the chicken is done, add the kasuri methi and taste for seasoning. If desired, adjust the salt and other spices. Cook for a few minutes more on high heat, uncovered, to thicken the Methi Chicken gravy.
Step 14: When the gravy has thickened, remove from the heat, transfer to a serving bowl, and garnish with coriander leaves.
Step 15: For a weekend dinner with friends and family, serve Methi Chicken Curry Recipe with Tawa Paratha, Tomato Onion and Cucumber Raita, and Jeera Rice.
Nutritional Content in Methi Chicken
Methi Muthia Recipe
|Recipe Name||Methi Muthia|
|Place of Origin||Gujarat|
|Total Time Taken||20 minutes|
|Preparation Time||20 minutes|
- 2 cups fenugreek leaves
- 1 teaspoon ginger paste or freshly grated or crushed
- ¼ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ¼ teaspoon baking soda
- ½ cup whole wheat flour
- ½ cup besan (gram flour)
- 1 Green chilies, chopped finely
- Salt to taste
- 2 ½ teaspoons sugar
- 2-3 teaspoon lemon juice
- 3 tablespoons oil
- 2-3 tablespoons water
- Oil for deep-frying
- Cooking oil spray for air-frying
For Tempering (Steamed Version):
- 1 tablespoon Oil
- ¼ teaspoon Mustard seeds
- 1 teaspoon Sesame seeds
- ⅛ teaspoon Hing (Asafoetida)
Making the Dough:
Step 1: In a mixing bowl, combine wheat flour, besan, spices (turmeric, red chilli powder), salt, sugar, baking soda, ginger paste, and green chilies. Combine thoroughly.
Step 2: Mix in the oil and lemon juice. Rub your fingers and thumb together to thoroughly combine.Mix in the methi leaves.
Step 3: Now, knead in a little water at a time until the dough is smooth and soft. If you make it too soft, it will become too sticky.
TIP: You may require more or less water. It is determined by the amount of water particles left in your methi leaves after washing. It also depends on whether you use fresh or frozen leaves.
Step 1: Fill the steamer base with about 1-1.5 inches of water. Allow the water to come to a boil. Also, use oil to grease the steamer plate (which has holes in it). Grease your hands as well.
Step 2: Divide the dough into two parts and shape each into a 1-inch-diameter cylinder. Arrange them on a greased tray, a few inches apart. Allow them some room to breathe.
Step 3: Place the tray in the steamer once the water begins to simmer. Place the lid on top of it.
Step 4: On medium heat, steam for 18-20 minutes. Insert a knife (or a toothpick) into the centre and it should come out clean. Cooking time will vary according to the thickness of your roll. Allow it to cool for 5 minutes on a plate or cutting board. After that, cut into thin slices.
Step 5: Heat the oil in a pan or kadai over medium heat to make the tempering. When the oil is hot, add the mustard seeds and let them sputter. Then add sesame seeds and hing as soon as they begin to sputter.
Step 6: Sauté for a few minutes after adding the sliced methi muthia. Then flip or toss them and cook the other side. They should be lightly browned and crisp on the outside.
Step 1: In the fried approach, form them as previously instructed. For five minutes, preheat your air fryer to 400°F (200°C).
Step 2: Place the methi muthia in the air fryer tray in the desired shape. Use a little coating of cooking oil spray.
Step 3: For 10 minutes, air fry. Open it halfway through and shake it to ensure that all the sides are evenly browned. Depending on the size of your muthia, this time may change.
Step 1: Take roughly two teaspoons of the mixture, grease your palm with oil, and form the dumplings into small oval shapes. The dough may begin to stick around halfway through the shaping procedure. Clean your hands, re-grease, and shape.
Step 2: Meanwhile, heat the oil for deep frying in a skillet over medium heat.
Step 3: Once the oil is hot, carefully add the muthias. You must cook in groups. Up until they are golden brown on all sides, keep moving and frying.
Step 4: Drain the excess oil now with a slotted spoon, place them to a plate covered with paper towels, and fry the remaining ones.
Nutritional Content in Methi Muthia
Tips to Enhance the Taste of All Methi Recipes
- To keep cooked Methi Paratha extra soft for an extended period of time or when packing them in a lunchbox, brush them with ghee.
- Bind a soft, malleable dough, and don’t forget to incorporate curd. Softer parathas result from this.
- For variety, mix in 1 teaspoon smashed garlic and 1/2 cup finely chopped coriander leaves.
- Before adding any souring agents, such as curd or tomato, add the chicken. It will aid in the cooking of the chicken, allowing it to become tender and not rubbery.
- Add a pinch of maida to the yoghurt (Dahi). It will not allow the yoghurt to be separated.
- Once the curry is finished, add a little cream or fresh malai to make a rich and creamy version.
- If you want a rich, creamy curry, substitute milk for the water.
- To balance the taste of milk and cream, add some honey at the end.
- The dough should be soft and silky. However, take careful not to make it so soft that it becomes extremely sticky and difficult to shape. If it occurs unintentionally, mix in a little extra wheat flour.
- To make it gluten-free, substitute jowar or bajra flour for the wheat flour.
- Substitute other leafy vegetables, such as kale, spinach, swiss chard with the tough stems removed, collard greens, beet greens, mooli leaves, etc. for methi leaves.
Serving Ideas for Methi Recipes
- Serve it hot for breakfast in the morning with plain yogurt or milk tea. It can also be enjoyed for lunch or dinner with paneer tikka masala or your preferred paneer curry and lassi.
- Serve methi murgh masala with warm roti, paratha, or naan. Tastes best with any flavoured rice, such as jeera rice, or ghee rice.