The aromatic and flavorful leaves of methi, also known as fenugreek, have been a staple in Indian cuisine for centuries. This humble herb is often used to add depth and warmth to a variety of dishes, from savory curries to sweet desserts. In this article, we’ll explore the many delicious ways to incorporate methi into your cooking routine. From classic parathas and theplas to rich and creamy paneer and chicken curries, we’ve got you covered with our collection of 20 flavorful methi recipes.
Methi Paratha
A flavorful Indian flatbread filled with the aroma of fenugreek leaves (methi), perfect for a quick breakfast or snack.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– 1 tablespoon ghee or oil
– 2 tablespoons chopped fresh methi (fenugreek leaves)
– Optional: garlic, ginger, or chili flakes for added flavor
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add lukewarm water to form a soft dough.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into 6 equal portions.
5. Roll out each portion into a thin circle.
6. Brush with ghee or oil and sprinkle methi leaves evenly over the surface.
7. Fold the paratha in half to form a triangle, then press gently to seal.
8. Cook on a non-stick skillet or griddle over medium heat for 1-2 minutes per side, until golden brown.
Cooking Time: 6-8 minutes
Methi Thepla
Methi Thepla Recipe: A flavorful and aromatic flatbread from Gujarat, India, made with fenugreek leaves (methi) and a blend of spices.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup lukewarm water
– 1 tablespoon ghee or oil
– 2 tablespoons chopped fresh methi leaves (fenugreek)
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander seeds
– Red chili powder to taste
Instructions:
1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, and salt.
2. Add the lukewarm water, ghee or oil, methi leaves, cumin seeds, and coriander seeds. Mix until a soft dough forms.
3. Knead the dough for 5-7 minutes until smooth and pliable.
4. Cover and let it rest for 30 minutes.
5. Divide the dough into 6-8 equal portions.
6. Roll each portion into a ball, then flatten slightly into a disk shape.
7. Cook on a non-stick skillet or griddle over medium heat for 1-2 minutes per side, until golden brown and crispy.
Cooking Time: 10-12 minutes
Methi Malai Paneer
A creamy and aromatic Indian dish made with paneer, fenugreek leaves, and a rich malai sauce.
Ingredients:
– 250g paneer (Indian cheese), cut into small cubes
– 1 cup methi (fenugreek) leaves, chopped
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1/2 teaspoon coriander powder
– Salt, to taste
– 2 tablespoons ghee or butter
– 1 cup malai (cream), heavy cream, or half-and-half
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat ghee in a pan over medium heat. Add onions and sauté until lightly browned.
2. Add garlic, ginger paste, cumin powder, coriander powder, and salt. Cook for 1 minute.
3. Add methi leaves and cook until wilted.
4. Add paneer cubes and stir gently to combine.
5. Pour in malai sauce (heavy cream or half-and-half) and stir until the paneer is well coated.
6. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
7. Garnish with fresh cilantro leaves and serve.
Cooking Time: 15-20 minutes
Methi Chicken Curry
This aromatic curry recipe combines the flavors of chicken, methi (fenugreek leaves), and spices to create a deliciously comforting dish.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 teaspoons methi leaves (fresh or dried)
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 cup chicken broth
– 1/2 cup heavy cream or yogurt (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and garlic; cook until the onion is translucent.
3. Add methi leaves and spices; cook for 1 minute.
4. Add chicken; cook until browned, about 5-7 minutes.
5. Pour in broth and heavy cream or yogurt (if using); stir well.
6. Reduce heat to low; simmer, covered, for 20-25 minutes or until the chicken is cooked through.
Cooking Time: 30-40 minutes
Methi Aloo Sabzi
This popular Indian curry is a staple dish in many North Indian households. Methi Aloo Sabzi, which translates to “fenugreek and potato” in English, is a flavorful and comforting side dish that pairs well with naan, rice, or roti.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 cup fresh fenugreek leaves (methi) or 1 tablespoon dried methi powder
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a deep pan over medium heat. Add onions and cook until translucent.
2. Add garlic, cumin, coriander, turmeric, and red chili powder. Cook for 1 minute.
3. Add potatoes, methi leaves (or powder), and salt. Mix well.
4. Reduce heat to low and simmer for 15-20 minutes or until the potatoes are tender.
Cooking Time: 25-30 minutes
Methi Dal
This classic Indian dish is a staple of North Indian cuisine, made with the humble fenugreek leaf (methi) and split red lentils. With its comforting flavor and nourishing properties, it’s a popular choice for any meal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1/4 cup fresh methi leaves, chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– Ghee or oil, for frying
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. 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 cook for another minute.
4. Add the soaked and drained lentils, chopped methi leaves, cumin powder, and salt. Stir well to combine.
5. Gradually add 2 cups of water to the pan and bring to a boil.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until the dal is cooked through.
7. Serve hot with naan, rice, or roti.
Cooking Time: 25 minutes
Methi Rice
A flavorful and aromatic Indian-style rice dish infused with the essence of fresh methi (fenugreek leaves). This simple recipe is perfect for a quick weeknight dinner or as a side dish to complement your favorite curries.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 1/4 cup fresh methi leaves, chopped
– 1 tablespoon ghee or vegetable oil
– Salt, to taste
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the ghee or oil in a large saucepan over medium heat. Add the chopped methi leaves and sauté until they wilt, about 1 minute.
3. Add the drained rice to the saucepan and stir to combine with the methi mixture. Cook for 1-2 minutes.
4. Add the water to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
5. Fluff the rice with a fork and season with salt to taste.
Cooking Time: 20-25 minutes
Methi Mutter Malai
This rich and comforting North Indian dish is a perfect blend of spices, cream, and tender peas. Methi Mutter Malai is a popular vegetarian recipe that’s easy to make and serves well as a side or main course.
Ingredients:
– 1 cup fresh methi leaves (fenugreek)
– 1 cup green peas
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons butter
– 1 cup heavy cream
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add chopped onions, garlic, and green peas. Cook until the onions are translucent.
3. Add methi leaves, coriander powder, garam masala powder, and salt. Stir well.
4. Pour in heavy cream and stir to combine.
5. Reduce heat to low and simmer for 10-12 minutes or until the sauce thickens slightly.
6. Stir in butter until melted.
7. Garnish with fresh cilantro and serve hot.
Cooking Time: 20 minutes
Methi Puri
This classic North Indian recipe combines the nutty flavor of fenugreek leaves (methi) with the simplicity of a puri, perfect for accompanying curries and dips. This easy-to-make flatbread is a staple in many Indian households.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– 1/4 cup chopped fresh fenugreek leaves (methi)
– 1/2 cup lukewarm water
Instructions:
1. In a mixing bowl, combine flour, salt, and baking powder.
2. Add the ghee or oil and mix until the dough comes together.
3. Add the chopped methi leaves and mix well.
4. Gradually add the lukewarm water to form a soft dough.
5. Knead for 2-3 minutes, then divide into 6-8 equal portions.
6. Roll out each portion into a thin circle (about 3 inches in diameter).
7. Heat a non-stick skillet or griddle over medium heat and cook the puris for 30 seconds on each side.
8. Serve warm with your favorite curry or dip.
Cooking Time: 10-12 minutes
Methi Ladoo
Methi ladoo is a popular Indian sweet treat made with fenugreek leaves, milk, and spices. This recipe is a simple and quick way to make these delicious balls of goodness at home.
Ingredients:
– 1 cup fresh methi leaves (fenugreek)
– 1/2 cup milk
– 1 tablespoon sugar
– 1/4 teaspoon cardamom powder
– 1/4 teaspoon ghee or clarified butter
– Pinch of salt
Instructions:
1. Wash and chop the methi leaves finely.
2. In a pan, combine the chopped methi, milk, sugar, cardamom powder, and salt. Cook on medium heat until the mixture thickens slightly.
3. Remove from heat and let cool to room temperature.
4. Add the ghee or clarified butter and mix well.
5. Shape into small balls (ladoo) and refrigerate for at least 30 minutes to set.
6. Serve chilled.
Cooking Time: 15-20 minutes
Methi Corn Stir Fry
A flavorful and nutritious stir-fry recipe that combines the goodness of corn, methi leaves, and spices.
Ingredients:
– 1 cup fresh methi (fenugreek) leaves
– 1 cup frozen corn kernels, thawed
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin powder
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute, until fragrant.
4. Add methi leaves and cook until they wilt, about 2 minutes.
5. Add corn kernels, cumin powder, and salt. Stir-fry for 2-3 minutes, until the corn is coated with the spice mixture.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 12-15 minutes
Methi Fish Curry
A flavorful and aromatic Indian-inspired curry that combines the tender flakes of fish with the pungent taste of methi (fenugreek leaves) and a blend of spices.
Ingredients:
– 1 pound fish pieces (any white fish works well)
– 2 cups fresh methi leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until they are translucent.
2. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
3. Add fish pieces and cook until they are coated with the spice mixture.
4. Add methi leaves, salt, and water. Stir well and bring to a boil.
5. Reduce heat to low and simmer for 10-12 minutes or until the fish is cooked through.
6. Garnish with cilantro leaves and serve hot over rice or with naan bread.
Cooking Time: 15-20 minutes
Methi Roti
Methi roti is a flavorful flatbread from North India, infused with the aroma of fresh methi (fenugreek) leaves. This simple recipe yields soft and fragrant rotis that pair well with most curries.
Ingredients:
– 2 cups whole wheat flour
– 1/4 cup methi leaves, chopped
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– Water, as needed
Instructions:
1. In a large mixing bowl, combine the flour and chopped methi leaves.
2. Add salt to taste and mix well.
3. Gradually add water to form a soft dough.
4. Knead for 5-7 minutes until smooth and pliable.
5. Divide the dough into 6-8 portions.
6. Roll out each portion into a thin circle, about 6 inches in diameter.
7. Heat a non-stick skillet or griddle over medium heat.
8. Cook the rotis for 1-2 minutes on each side, until they are lightly browned and puffed up.
9. Brush with ghee or oil while still warm.
Cooking Time: 15-20 minutes
Enjoy your delicious Methi Roti!
Methi Pakora
Get ready to delight your taste buds with this flavorful Indian snack – Methi Pakora! Crunchy, savory, and aromatic, these crispy fritters are a perfect accompaniment to your favorite cup of chai.
Ingredients:
– 1 cup besan (gram flour)
– 1/2 cup methi leaves (fenugreek)
– 1/4 teaspoon baking soda
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. In a bowl, mix together besan, methi leaves, and baking soda.
2. Add salt to taste and mix well.
3. Gradually add water to form a thick batter. The consistency should be similar to that of pancake batter.
4. Heat oil in a deep frying pan over medium heat.
5. Using a spoon, drop small portions of the batter into the hot oil, about 2-3 at a time.
6. Fry for 3-4 minutes or until they turn golden brown and crispy.
7. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: Approximately 10-12 minutes per batch, depending on the number of fritters you make in one go.
Enjoy your delicious Methi Pakora with a cup of hot tea or as a snack with your favorite chutney!
Methi Pulao
A flavorful and aromatic Indian-style rice dish infused with the essence of fresh methi (fenugreek) leaves, perfect for a weeknight dinner or special occasion. This recipe is easy to make and can be customized with your choice of protein or vegetables.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1/4 cup fresh methi leaves, chopped
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– Salt, to taste
– Optional: protein or vegetables of your choice (e.g., chicken, lamb, peas, carrots)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat ghee or oil in a large saucepan over medium heat.
3. Add cumin seeds and let them sizzle for a few seconds.
4. Add chopped onion and cook until translucent.
5. Add chopped methi leaves, salt, and rice mixture to the saucepan.
6. Mix well and add 2 cups of water.
7. Bring to a boil, then reduce heat to low and cover.
8. Simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
Cooking Time: 20-25 minutes
Methi Chutney
Methi chutney is a flavorful and aromatic condiment made with fenugreek leaves, perfect for accompanying Indian dishes like naan, rice, or as a dip. This recipe yields a tangy and slightly sweet chutney that’s easy to prepare.
Ingredients:
– 1 cup fresh methi (fenugreek) leaves
– 1/2 cup green chilies
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon cumin seeds
– Salt, to taste
– 1/4 cup water
Instructions:
1. Wash and chop the methi leaves into small pieces.
2. Heat oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and sauté for another minute.
4. Add the green chilies, cumin seeds, and salt. Cook for 1-2 minutes, until fragrant.
5. Add the methi leaves and lemon juice. Stir well to combine.
6. Reduce heat to low and simmer for 10-15 minutes or until the chutney thickens.
7. Remove from heat and let cool.
Cooking Time: 20-25 minutes
Methi Kadhi
Methi Kadhi is a popular Indian recipe that combines the tanginess of yogurt with the warmth of spices and the freshness of fenugreek leaves. This flavorful curry is often served with rice or roti, making it a comforting and satisfying meal.
Ingredients:
– 1 cup plain yogurt
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup chopped fresh methi (fenugreek leaves)
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Chopped cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion, garlic, and ginger; sauté until onion is translucent.
3. Add methi leaves and cook for 1 minute.
4. In a separate bowl, whisk together yogurt and water.
5. Add cumin, coriander, turmeric, and salt to the yogurt mixture; whisk well.
6. Pour the yogurt mixture into the pan and stir until combined.
7. Bring to a simmer and cook for 10-15 minutes or until the curry thickens slightly.
8. Garnish with cilantro and serve hot.
Cooking Time: 20-25 minutes
Methi Stuffed Mushrooms
These Methi Stuffed Mushrooms are a delicious and aromatic twist on classic mushroom dishes. The addition of fresh methi leaves (also known as fenugreek) adds a unique flavor profile that pairs perfectly with the earthy taste of mushrooms.
Ingredients:
– 12 large mushrooms, cleaned and stems removed
– 1/2 cup fresh methi leaves, chopped
– 2 tablespoons butter
– 1 small onion, finely chopped
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, melt butter over medium heat. Add onion and cook until softened.
3. Add methi leaves, garlic powder, salt, and pepper. Cook for 2 minutes, stirring frequently.
4. Stuff each mushroom with the methi mixture, dividing it evenly among the mushrooms.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
7. Squeeze lemon juice over the mushrooms before serving.
Cooking Time: 15-20 minutes
Methi Egg Curry
A flavorful and aromatic curry that combines the richness of eggs with the earthy goodness of methi leaves, perfect for a quick and satisfying meal.
Ingredients:
– 4 eggs, hard-boiled and diced
– 1 cup fresh methi leaves (fenugreek)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 can (14 oz) diced tomatoes
– 1 cup water
Instructions:
1. Heat oil in a pan over medium heat.
2. Add onions and cook until translucent.
3. Add garlic and cook for an additional minute.
4. Add methi leaves, cumin, turmeric, and salt. Cook until the leaves are wilted.
5. Add diced tomatoes and water. Bring to a simmer.
6. Crack in eggs and stir gently to distribute evenly.
7. Reduce heat to low and let cook for 5-7 minutes or until eggs are cooked through.
8. Serve hot with rice, roti, or naan.
Cooking Time: 20-25 minutes
Methi Moong Dal
This recipe combines the benefits of moong dal (split green gram) with the flavor and aroma of fresh methi leaves. Methi Moong Dal is a comforting, easy-to-make dish that’s perfect for any meal or snack.
Ingredients:
– 1 cup moong dal
– 2 cups water
– 1/4 cup chopped fresh methi (fenugreek) leaves
– 1 small onion, finely chopped
– 1 garlic clove, minced
– 1 teaspoon ground cumin
– Salt, to taste
– Ghee or oil, for frying (optional)
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours. Drain and set aside.
2. Heat oil in a pan over medium heat. Add chopped onion and sauté until translucent.
3. Add minced garlic and sauté for another minute.
4. Add chopped methi leaves, cumin powder, and salt. Stir well.
5. Add the soaked moong dal to the pan with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are cooked.
6. If desired, add ghee or oil and stir well.
Cooking Time: 30-40 minutes
Summary
Discover the aromatic flavors of methi with these 20 mouthwatering recipes! From classic dishes like Methi Paratha and Methi Dal to innovative creations such as Methi Stuffed Mushrooms and Methi Egg Curry, this collection has something for every palate. Explore the versatility of fenugreek leaves in Indian cuisine with recipes like Methi Chicken Curry, Methi Mutter Malai, and Methi Puri. Whether you’re looking for a quick snack or a hearty meal, these flavorful dishes are sure to delight your taste buds.
