An Indian Recipe To Cook Methi

how to cook methi

how to cook methi Methi or fenugreek is a herbal plant having edible leaves. Its seeds, too, are used as spices for seasoning many culinary dishes. Eaten widely in Northern and Central states of India, this herb makes an excellent dish.

The leaves are cooked and mixed with potatoes, carrots, and other green leafy vegetables to make main course dish. Methi cooking is a cumbersome process that involves cleaning, cooking, and seasoning with spices. Here we tell you the recipe to make a dish out of methi leaves.



Ingredients Required

2-3 bunches of methi leaves
Salt to taste
1 tsp refined oil
4-5 potatoes
2-3 green chilies
1 tsp turmeric powder
1/2 tsp coriander powder
2 medium sized onions
1-2 garlic flakes
A tomato
2 red chilies
½ tsp seeds of cumin
½ tsp garam masala
1 tsp mustard seeds

Methods To Cook Methi

Cleansing of Leaves:

As you may have seen, methi leaves are full of dirt and mud. So proper cleaning is absolutely essential prior to cooking. Separate fenugreek stems from the bunches. Pluck leaves from each of the stem. Yes, it takes time, but that’s how it is done.



Now, wash them thoroughly under running water. Do it repeatedly until all the dirt has been washed away.

Chop Leaves:

Chop fenugreek leaves so that they can be cooked easily and mix well with other ingredients. Do not chop them too fine; a rough mincing will be enough.

Cook Them:

Place all the leaves in a frying pan. Add salt, mix well and cook on a medium flame. Remember not to add water; this is because methi leaves have enough moisture already and when they are cooked over low flame, water oozes out of them. This shrinks the size of leaves, creating a sort of clump.




Boil Potatoes:

In pressure cooker, boil potatoes. Do not over-boil them; partial cooking will suffice as they will be re-cooked later with fenugreek. Peel their skin and cut into small pieces. Keep these aside.

Prepare Seasoning:

In a non-stick pan, heat some cooking oil. Saute chopped green chilies, red chilies (whole), mustard and cumin seeds for a minute or so. As they splutter, add sliced onions. Cook for another 2-3 minutes; as onions become somewhat brown, add tomatoes. As these turn a bit soft, add rest of the seasoning ingredients too, i.e. garam masala, turmeric and coriander powder. Mix all well. Add salt to taste.

Add Methi And Potatoes:

Add methi to the seasoning. As the leaves get clustered together after cooking, a thorough mixing is required. Keep the flame at medium. Cook for about 6-7 minutes and then add boiled potato pieces. Mix them well.

Let the dish get cooked for another 15 minutes. You can cover the pan with a plate while cooking to hasten the process. Stir from time to time so that the mixture does not stick to the pan’s surface.

As methi gets cooked, your living space gets filled with its characteristic aroma. Serve with rotis (chapattis). If all the methi is not consumed at one time, you can use it later as a stuffing for making tasty paranthas.



anuradha malhotra