Vahchef with Indian food videos inspires home cooks with new recipes every day.
Vahchef with Indian food videos inspires home cooks with new recipes every day.
Green leafy vegetables are extensively used in Indian cooking. Fenugreek leaves is one such green leafy vegetable that adds fabulous flavor and zest added to any dish is often added in dal, vegetable, rice, or roti (chapathi flour). Fenugreek green is a very popular curry cooked in the major sub-continental region of India and Pakistan, usually together with potatoes and/or spinach, and eaten with Roti or Naan (flatbread) and/or rice. It is usually eaten boiled in China, and central and Western Asia.
Major fenugreek producing countries are India, Pakistan, Bangladesh, Argentina, Egypt, France and China. India is the largest producer of the fenugreek in the world and northern states of India like the Rajasthan, Gujarat, Uttaranchal, Uttar Pradesh, Madhya Pradesh, Maharashtra and Punjab are the major producing states of fenugreek. Fenugreek is also an ancient spice, mostly used in pickles.
Dry roasting enhances its flavor and reduces its bitterness. In Indian cuisine, it is eaten as a vegetable prepared like spinach and sometimes used in the preparation of Indian breads. In western countries, it is used as one of the main ingredients in curry powder or to flavour spiced vinegar.
Fenugreek is used both as an herb (the leaves) and as a spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in curry. Fenugreek is frequently used by lactating women to increase milk supply. Fenugreek green is a very popular curry cooked in the major sub-continental region of India and Pakistan, usually together with potatoes and/or spinach, and eaten with Roti or Naan (flatbread) and/or rice. Fenugreek seeds are mixed with yogurt which is used as hair conditioner.
It is also one of the ingredients of khakhra, a type of bread. Methi leaves are rich in calcium, phosphorus and iron and its mineral and vitamin contents are also high and this is easily assimilated by our body. Fenugreek, commonly known as methi seeds, gives a tangy flavor to the dishes it is used in.
Fenugreek is grown throughout South Asia. It has a distinct taste and smell. It is native to the Middle East. The name means "Greek hay", which presupposes its widespread use in Greek cooking. It is a leguminous plant belonging to the pea family. It produces long, slender, curved pods, which contain oblong, flattened, brownish seeds.
The seeds, which have a slightly bitter taste, are roasted and ground, then used to flavour curries. The fresh leaves have a strong smell and they are used, either fresh or dried, in Arab countries, Turkey and India. The fenugreek plant grows to a height of two feet with light green leaves and white flowers.
Each pod gives 10 to 20 seeds. Fenugreek grows best in well-drained soil with low rainfall. The seeds turn a brownish yellow and have a rhombic shape. In India, it mainly grows in Rajasthan, Gujarat, Uttar Pradesh and Tamil Nadu. The fenugreek seeds help relieve sore throat, throat pain, tonsillitis, dyspnoea (breathlessness) and cough.
They also relieve hyper acidity and burning sensation in the stomach. The action of fenugreek is significant because all cough medication causes irritation in the stomach, whereas fenugreek relieves cough without this undesirable side effect. Fenugreek powder is an established remedy for dandruff. It also tones the hair, making it silky and shiny.
It is a digestive aid and it is also used in diabetes in conjunction with insulin. It lowers blood sugar. Below are some of the most lip smacking, appetizing methi/ fenugreek leaves recipes with diverse flavour abilities. Do indulge yourself in making these easy to prepare to leave an everlasting impression on your taste buds.
Methi Chicken is one of the most popular delicious dishes from the Hyderabadi cuisine. Methi Chicken or Murgh methi is a dish prepared with chicken combined with fresh methi (fenugreek) leaves. It is the distinct flavor of the fresh methi that gives a unique taste and enhances the flavor to the chicken. The aroma of the dish is very aromatic and intoxicating.
Dahi Methi Murgh
Dahi Methi Murgh is a fantastic dish, mildly spiced where chicken is delicately cooked in dahi (yogurt) and methi (fenugreek leaves) sauce.
Ridgegourd and Fenugreek Leaves
Ridgegourd and Fenugreek leaves cooked together. Ridge gourd & fenugreek leaves curry is an excellent side dish where ridge gourd is scraped, chopped and cooked with fresh cut methi leaves (fenugreek) which is tempered with ginger, garlic and spices.
Methi Chaman – Indian Cheese with Green sauce
Methi Chaman is very simple dish easy to cook where fenugreek and spinach leaves are blanched and pureed. Oil is tempered with cumin seeds and chopped onion nicely fried. Puree is then cooked in the oil along with few ground spices.
Methi Paratha Methi paratha is Indian flaky, flat bread made up of whole wheat flour and fenugreek greens or methi leaves. Methi paratha is a North Indian dish and popularly made during breakfast and can be eaten during lunch and dinner.
Methi Vadi
Try this easy to prepare Methi Vadi recipe and make delicious and nutritious methi vadi at home using this simple recipe
Methi Paneer Corn pulao is a one pot appetizing and delicious meal prepared with sweet corn, paneer and fenugreek leaves. This is an awesome dish and gives a fantastic flavor to the pulao. This is one among the best lunch box meal that is easy to make and doesn't need any special sides to accompany it, just some curd or raita will do.
Paneer or Indian cottage cheese cooked along with green peas and fenugreek leaves (methi) in amazing creamy mildly spiced gravy.
Methi Bajji – Pakoda from Maharashtra All over India pakoras are known as bhajiyas/bhajji/bajji. This is a variation of the same using methi leaves.
Chole Kasoori Methi Another variation to the ever popular chole is to try it out with kassori methi to finish off. This is a rustic chole preparation goes well along with poori bhatura etc.
Paneer Methi Malai Mirch Paneer or Indian cheese cooked with methi/ fenugreek leaves and shimla mirch/ green bell peppers in a fantastic creamy spiced sauce.
Sarson ka saag is luscious green gravy from the Punjabi cuisine, made out of green mustard leaves and some spinach (called palak in Punjabi) can be added for added color and thickening the dish, this would alter the taste though.
I am sure most of you must be delighted with this series of simple, easy to prepare and highly delicious Methi curry dishes.
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