I love all green leaf vegetables. There is always kale and spinach in my fridge at the minimum. Or other greens such as chard greens, mustard greens, collard greens, amaranth leaves, and red sorrel leaves.
But fenugreek leaves is a whole different story.
While I admired the patience with which my mother extracted, cleaned, chopped and used them in cooking and enjoyed the end product, I am lazy when it comes to following the arduous process involved!
I rarely buy fenugreek leaves, but on a rare occasion I do commit and often regret, which was the case this past week. Good news is, these days you can buy fenugreek leaves in the frozen section of an Indian grocery.
The most common recipe that we used to make at home was to cook fenugreek leaves with toor dal (pigeon gram). I scoured the web for other ideas and finally decided to also try a curry recipe with it.
Here’s how I used my bunch of fenugreek leaves.
Peas, Methi Malai (Creamy Peas & Fenugreek Leaves Curry)
3/4 bunch of fenugreek leaves, extracted, rinsed and chopped
1 cup frozen peas, washed
1 small onion chopped
1-2 garlic cloves, chopped
small piece of ginger, chopped
2 Roma tomaotes, blended
3-4 tbsp of sour cream
1/2 cup milk
1/2 tsp cumin powder
1/2 tsp garam masala
salt to taste
1-2 tsp oil
dash of tumeric
1/2 tsp cumin seeds
Extract, rinse, chop and set aside the fenugreek leaves.
Heat oil in a pan. Add tumeric and cumin seeds and fry till lightly brown. Add onion, garlic and ginger and fry till lightly brown, about 5 minutes. Add peas, and fenugreek leaves and continue flying for another 1-2 minutes. Season with salt and spices as desired.
Add milk, sour cream and a cup of water. Bring to boil, and reduce flame and continue cooking for another 15-20 minutes until the curry thickens. This is very lightly seasoned, always adjust seasoning to personal preference. You can also add paneer if desired.
Garnish with cilantro and serve with naan, roti or a bowl of rice.
I previously posted the recipe for Methi dal and you find the recipe for Methi dal here.
Note: Fenugreek leaves have a very strong flavor, and unlike other greens, using a whole lot of them in dal can make it bitter. I usually like to err on the lighter side and use less rather than more!
2 thoughts on “Fenugreek Leaves (Methi) cooked two ways”
Frozen is so much more convenient. I grew fenugreek this year for the greens but ended up using frozen after all.
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Absolutely, especially with fenugreek!
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