Are you looking for some inspiration to spice up your meals? Look no further! Methi, also known as fenugreek, is a flavorful and nutritious herb that can add a delicious twist to many dishes. With its slightly bitter and nutty flavor, methi pairs well with a variety of ingredients, from spices to meats. In this article, we’ll explore 18 mouth-watering methi recipes that are sure to delight your taste buds.
From traditional Indian dishes like thepla, dal, and paratha, to innovative creations like methi malai paneer and methi fish fry, our collection has something for everyone. Whether you’re a seasoned cook or just starting out in the kitchen, these recipes are easy to follow and packed with flavor. So go ahead, get creative, and indulge in the world of methi!
Methi Thepla with Whole Wheat Flour
Thepla is a popular Gujarati snack that combines the earthy flavor of methi (fenugreek leaves) with the nuttiness of whole wheat flour. This recipe is perfect for a quick breakfast or afternoon pick-me-up.
Ingredients:
– 2 cups whole wheat flour
– 1/4 cup methi leaves, chopped
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– 1/2 cup lukewarm water
– Optional: 1/4 teaspoon cumin seeds for added flavor
Instructions:
1. In a large mixing bowl, combine whole wheat flour, methi leaves, salt, and baking powder.
2. Add the ghee or oil and mix until the dough comes together.
3. Gradually add lukewarm water to form a soft, pliable dough.
4. Knead for 5-7 minutes until smooth.
5. Divide into small portions and shape into balls or patties.
6. Cook on a non-stick pan or griddle over medium heat for 1-2 minutes per side, until golden brown.
Cooking Time: 10-12 minutes
Methi Chicken Curry with Fresh Fenugreek Leaves
A flavorful and aromatic Indian-inspired curry that combines the rich taste of chicken with the fresh, slightly bitter flavor of fenugreek leaves. This recipe is a perfect blend of spices and herbs, making it a delightful addition to any meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups fresh fenugreek leaves (methi)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger paste
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or chicken broth
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start to brown.
3. Add garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
4. Add the chicken and cook until it is coated with the spice mixture.
5. Add the fresh fenugreek leaves and water/chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
6. Season with salt to taste. Garnish with cilantro, if desired.
Cooking Time: 25 minutes
Methi Dal Tadka with Garlic Tempering
A flavorful and comforting North Indian-style lentil curry, Methi Dal Tadka is a staple dish that pairs perfectly with rice or roti. This recipe combines the subtle bitterness of fenugreek leaves (methi) with the richness of toor dal and a pungent garlic tempering.
Ingredients:
– 1 cup toor dal
– 2 cups water
– 1/4 cup chopped fresh methi leaves
– 2 tablespoons ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the dal and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. Heat ghee or oil in a large pan over medium heat. Add chopped onion and sauté until translucent.
3. Add minced garlic and sauté for another minute, until fragrant.
4. Add the soaked dal, methi leaves, and 2 cups of water to the pan. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the dal is cooked.
5. Season with salt to taste.
6. For the garlic tempering, heat 1 tablespoon ghee or oil in a small pan over low heat. Add minced garlic and sauté until golden brown.
7. Pour the garlic tempering over the dal and serve hot, garnished with fresh cilantro.
Cooking Time: 30-40 minutes
Aloo Methi Sabzi with Potatoes and Fenugreek
This flavorful North Indian dish combines the earthiness of potatoes with the subtle bitterness of fenugreek, all wrapped up in a rich tomato-based gravy.
Ingredients:
– 2 large potatoes, peeled and diced
– 1/4 cup fresh methi leaves (fenugreek)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 can (14 oz) diced tomatoes
– 1/2 cup water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a deep pan over medium heat. Add onions and cook until they start browning.
2. Add garlic, ginger paste, cumin, coriander, and methi leaves. Cook for 1 minute, stirring constantly.
3. Add diced potatoes, salt, and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
4. Stir in canned tomatoes and cook for an additional 5-7 minutes or until the sauce thickens slightly.
5. Garnish with fresh cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Methi Paratha Stuffed with Spiced Leaves
A flavorful twist on traditional parathas, these stuffed flatbreads are filled with the aromatic goodness of methi leaves and a blend of warming spices. Perfect for a comforting breakfast or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– 2 tablespoons ghee or oil
– 1/2 cup methi leaves (fenugreek)
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– Salt to taste
Instructions:
1. Mix flour, salt, and baking powder in a bowl.
2. Gradually add water and knead into a smooth dough.
3. Divide the dough into 6-8 portions.
4. Roll out each portion into a thin circle.
5. Place 1/4 cup of spiced methi mixture (see below) in the center of each circle.
6. Fold the dough over the filling to form a triangle or square shape.
7. Seal the edges and cook on a hot griddle for 30-45 seconds per side, until golden brown.
Spiced Methi Mixture:
– Mix chopped onion, minced garlic, cumin seeds, coriander powder, and salt with the methi leaves.
Methi Malai Paneer with Creamy Gravy
Methi Malai Paneer is a popular Indian dish that combines the flavors of fenugreek leaves, cream, and paneer (Indian cheese) in a rich and creamy gravy. This recipe is a simple and flavorful take on this classic dish.
Ingredients:
– 250g paneer, cut into small cubes
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup fresh methi leaves (fenugreek)
– 1 tablespoon cream
– 1 cup heavy cream
– 1 tablespoon tomato puree
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat butter in a pan over medium heat. Add onion, garlic, and ginger; sauté until onions are translucent.
2. Add methi leaves and cook for 1 minute.
3. Add paneer cubes and stir gently to combine with the spice mixture.
4. Pour in cream and heavy cream. Stir well to combine.
5. Bring to a simmer and let it cook for 5-7 minutes or until the gravy thickens slightly.
6. Season with salt to taste.
7. Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Cooking Time: 15-20 minutes
Methi Rice with Fragrant Basmati and Spices
A flavorful and aromatic Indian-inspired dish that combines the nutty taste of basmati rice with the warmth of methi seeds, allspice, and cumin.
Ingredients:
– 1 cup fragrant basmati rice
– 2 cups water
– 1/4 cup methi seeds (fenugreek)
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground allspice
– Salt to taste
Instructions:
1. Rinse the basmati rice and soak it in water for 30 minutes.
2. Drain the water and cook the rice according to package instructions.
3. In a pan, heat the ghee or oil over medium heat. Add the chopped onion and sauté until translucent.
4. Add the minced garlic, cumin, allspice, and methi seeds. Cook for 1 minute, stirring constantly.
5. Drain the cooked rice and add it to the pan with the spice mixture. Mix well to combine.
6. Season with salt to taste.
7. Serve hot.
Cooking Time: 40-45 minutes
Methi Bhaji with Mustard Seeds and Coconut
Methi Bhaji is a popular Indian snack that combines the aroma of fenugreek leaves, the crunch of mustard seeds, and the creaminess of coconut. This recipe is a perfect blend of textures and flavors.
Ingredients:
– 1 cup fresh methi (fenugreek) leaves
– 1/2 cup besan (gram flour)
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon mustard seeds
– 1/4 cup grated coconut
– Vegetable oil for frying
Instructions:
1. Wash the methi leaves and soak them in water for about an hour.
2. Drain the water and blend the methi leaves with besan, salt, and baking soda to a smooth paste.
3. Heat oil in a deep frying pan over medium heat.
4. Pour the methi-besan mixture into the oil and flatten it slightly.
5. Sprinkle mustard seeds on top of the bhaji.
6. Cook for about 3-4 minutes or until the bottom is golden brown.
7. Flip and cook the other side for another 2-3 minutes.
8. Remove from oil and place on paper towels to drain excess oil.
9. Serve hot with grated coconut.
Cooking Time: Approximately 15-20 minutes
Methi Puri Crispy Fried Bread
A classic Indian recipe, Methi Puri is a crispy fried bread infused with the earthy flavor of methi (fenugreek leaves). This simple and flavorful snack is perfect for any time of day.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup fresh methi leaves, chopped
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– Water, as needed
Instructions:
1. In a large mixing bowl, combine the flour, methi leaves, salt, and baking powder.
2. Gradually add in water to form a soft dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into small balls, about the size of a golf ball.
4. Roll out each ball into thin circles, about 3-4 inches in diameter.
5. Heat oil or ghee in a deep frying pan over medium-high heat. When hot, add a few puris and fry until golden brown, flipping halfway through.
6. Remove from oil and drain excess grease on paper towels.
Cooking Time: 15-20 minutes (depending on the number of puris being fried)
Methi Ladoo Sweet Fenugreek Balls
These sweet and aromatic Methi Ladoo are a popular Indian treat, made with the goodness of fenugreek leaves and ghee. They’re perfect for snacking or as a dessert option.
Ingredients:
– 1 cup fresh methi (fenugreek) leaves
– 1 cup gram flour (chickpea flour)
– 1/2 cup ghee (clarified butter)
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon cardamom powder
– Pinch of saffron threads, soaked in 1 tablespoon milk
Instructions:
1. Wash and dry the methi leaves.
2. Grind the methi leaves into a fine paste using a grinder or blender.
3. Heat the ghee in a pan over medium heat.
4. Add the gram flour, sugar, salt, and cardamom powder to the ghee. Roast until fragrant.
5. Mix the ground methi with the roasted mixture.
6. Knead the dough into small balls (about 1 inch diameter).
7. Soak a saffron thread in milk and brush it over each ball.
8. Serve or store in an airtight container for up to 3 days.
Cooking Time: None, as these are sweet treats!
Methi Mutton Curry Slow-Cooked with Herbs
A classic Indian recipe that combines the rich flavor of mutton with the earthy aroma of methi (fenugreek) and a blend of aromatic herbs. This slow-cooked curry is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound mutton pieces
– 2 tablespoons ghee or oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon garam masala powder
– Salt, to taste
– 2 cups water or mutton broth
– 2 tablespoons chopped fresh methi leaves
– Fresh cilantro, for garnish
Instructions:
1. Heat the ghee or oil in a large Dutch oven over medium heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Add the mutton pieces and cook until browned on all sides.
4. Add the cumin seeds, coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Cook for 1 minute.
5. Add the water or broth and methi leaves; bring to a boil.
6. Reduce heat to low and simmer, covered, for 2-3 hours or until the mutton is tender.
7. Garnish with fresh cilantro and serve over basmati rice.
Cooking Time: 2-3 hours
Methi Corn Sabzi with Fresh Sweet Corn
Experience the perfect blend of flavors and textures in this simple yet flavorful recipe. Methi corn sabzi is a popular Indian dish that combines the sweetness of fresh corn with the aroma of methi (fenugreek) leaves.
Ingredients:
– 1 cup fresh sweet corn kernels
– 1/2 cup chopped methi leaves
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 tablespoon vegetable oil
– Salt to taste
– 1/4 teaspoon red chili powder (optional)
Instructions:
1. Heat oil in a pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add garlic and sauté for another minute.
4. Add corn kernels, methi leaves, salt, and red chili powder (if using). Stir well.
5. Cook for 5-7 minutes or until the corn is tender and the methi has wilted.
6. Serve hot with naan, rice, or roti.
Cooking Time: 10-12 minutes
Methi Fish Fry Marinated in Fenugreek Paste
This Indian-inspired recipe combines the delicate flavor of fish with the earthy taste of fenugreek, resulting in a deliciously aromatic and flavorful dish. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 pound fish fillets (any white fish works well)
– 2 tablespoons methi paste (fenugreek leaves blended with spices and water)
– 1 tablespoon lemon juice
– 1 teaspoon garlic paste
– 1/4 teaspoon red chili powder
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. In a large bowl, combine fish fillets, methi paste, lemon juice, garlic paste, and red chili powder.
2. Mix well to coat the fish evenly.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Remove the fish from marinade, letting any excess liquid drip off.
6. Fry the fish for 3-4 minutes per side, until cooked through and golden brown.
7. Drain on paper towels and serve hot with your favorite sides.
Cooking Time: 15-20 minutes
Methi Mokhuti Spicy Sprouts and Fenugreek Mix
This recipe combines the nutty flavor of sprouted fenugreek with the spicy kick of methi (fenugreek) seeds, all wrapped up in a flavorful blend.
Ingredients:
– 1 cup sprouted fenugreek
– 2 tablespoons methi seeds
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons lemon juice
Instructions:
1. Heat oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and grated ginger; cook for another minute.
4. Add the methi seeds and stir well.
5. Add the sprouted fenugreek, red chili powder, and salt. Mix well.
6. Squeeze the lemon juice over the mixture and stir to combine.
7. Serve hot or at room temperature.
Cooking Time: 10-12 minutes
Methi Kadhi Yogurt-Based Fenugreek Curry
This flavorful and comforting curry is a staple in many Indian households. The addition of yogurt gives it a creamy and tangy twist, making it a perfect accompaniment to fluffy basmati rice or naan bread.
Ingredients:
– 1 cup fresh fenugreek leaves (methi)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1 cup plain yogurt
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start browning.
2. Add garlic, cumin, turmeric, and red chili powder. Cook for 1 minute.
3. Add fenugreek leaves and cook until they wilt.
4. Stir in yogurt and salt. Bring to a simmer and cook for 5-7 minutes or until the curry thickens.
5. Garnish with cilantro and serve over basmati rice or naan bread.
Cooking Time: 20-25 minutes
Methi Chutney with Green Chili and Lemon
This refreshing chutney is a perfect blend of Indian spices, tangy lemon juice, and fiery green chili. It’s an excellent accompaniment to snacks, sandwiches, or as a dip for your favorite vegetables.
Ingredients:
– 1 cup fresh methi leaves (fenugreek)
– 2-3 green chilies, chopped
– 1/2 cup freshly squeezed lemon juice
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt, to taste
– 1 tablespoon vegetable oil
Instructions:
1. In a blender or food processor, combine methi leaves, green chilies, lemon juice, onion, and garlic.
2. Blend until smooth, adding water if needed to achieve desired consistency.
3. Heat the oil in a pan over medium heat. Add the blended mixture and cook for 5-7 minutes, stirring occasionally.
4. Season with salt to taste.
5. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Methi Pakora Deep-Fried Fenugreek Fritters
Methi Pakora Deep-Fried Fenugreek Fritters: A flavorful Indian snack made with fenugreek leaves and a blend of spices, perfect for any occasion.
Ingredients:
– 1 cup fresh methi (fenugreek) leaves
– 1/2 cup gram flour
– 1/4 cup besan (chickpea flour)
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon asafoetida (hing)
– 1/4 teaspoon cumin seeds
– Vegetable oil for frying
Instructions:
1. Rinse the methi leaves and chop them finely.
2. In a bowl, mix together gram flour, besan, baking powder, salt, asafoetida, and cumin seeds.
3. Add the chopped methi leaves to the dry mixture and mix well.
4. Gradually add water to form a thick batter.
5. Heat oil in a deep frying pan over medium heat.
6. Using a spoon, drop small portions of the batter into the hot oil, about 5-6 at a time.
7. Fry for 2-3 minutes or until golden brown, flipping occasionally.
8. Remove from oil and drain on paper towels.
Cooking Time: 10-12 minutes
Methi Pulao One-Pot Fenugreek Rice
This aromatic one-pot rice dish is a staple in Indian cuisine, flavored with the warm and earthy taste of fenugreek leaves. This recipe is a simple and comforting meal that’s perfect for a weeknight dinner.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons chopped fresh fenugreek leaves (methi)
– 1 tablespoon lemon juice
Instructions:
1. Heat the ghee or oil in a large saucepan over medium heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the cumin, coriander, turmeric, chili powder, and salt; stir for 30 seconds.
4. Add the rice and water; bring to a boil.
5. Reduce heat to low; cover and simmer for 15-20 minutes or until the water is absorbed.
6. Stir in the methi leaves and lemon juice.
7. Serve hot.
Cooking Time: 25-30 minutes
Summary
Experience the flavor and health benefits of fenugreek with these 18 mouthwatering recipes! From savory dishes like Methi Thepla with Whole Wheat Flour, Methi Chicken Curry, and Aloo Methi Sabzi to sweet treats like Methi Ladoo Sweet Fenugreek Balls, there’s something for everyone. Explore creative uses of methi in traditional Indian cuisine, including curries, parathas, bhajis, and more. Whether you’re looking for a quick snack or a hearty meal, these recipes showcase the versatility and nutritional value of this ancient herb.
