Recipe – SAUTÉED FENUGREEK LEAVES (methi ki sabzi)

Fenugreek leaves are rich in calcium, minerals and many other vitamins. It is one of the healthiest leafy vegetables and should be included in our daily diet. It can be sautéed, stir-fried, added in making rotis, naans or cooked in combination with pulses, meat, chicken or eggs.

Today, am posting one of my favourite leafy vegetables which is being inspired by Kerala style thoren and mezhukkupuratti (stir fry). The aroma of the earthy fenugreek leaves when cooked will drench the kitchen. Have added cubed boiled potato for a lift in flavours, sometimes, I add unboiled potato too and peanuts for the bite in-between. Easy, simple and less ingredients are used here for this recipe. Hugely enjoyed with rotis or phulkas; also makes a flavourful side dish along with curries or dal and hot steamed rice.

Earthy fenugreek leaves sautéed in combination with potato, sweetness from the coconut and jaggery, heat of the chillies, small bites of peanuts, scooped with rotis for a satisfying and tasty lunch.

prep time : 15 mins, cooking time : 10 mins, serves : 4, cuisine : indian, author : gloria

Ingredients

2 bunch fresh fenugreek leaves (methi)

1 onion (chopped)

3 garlic (grated)

3-4 green chillies (chopped)

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1 whole red chilly (broken)

1/2 tbsp peanuts (crushed/chopped)

1/2 tsp turmeric powder

5 tbsp grated coconut

1 rounded tbsp boiled potatoes (chopped)

1 tsp jaggery

salt to taste

1 1/2 tbsp vegetable oil

Method

Wash the fenugreek leaves nicely; drain. Chop randomly and keep aside.

Into a pre-heated oil over medium heat, add mustard seeds. once splutters, add cumin seeds, whole red chilly and peanuts; saute for few seconds.

Immediately, add green chillies and garlic; stir. Add onion and allow it to become soft and translucent for 3-4 mins. Into this, add turmeric and grated coconut. Mix to combine well.

Now, add the reserved fenugreek leaves; sauté and cook for 4-5 mins.

Finally, add jaggery, chopped/boiled potatoes and salt. Mix to incorporate everything together. Switch off heat after 2-3 minutes.

Serve it with rotis or rice.

my observations/notes :

– if adding unboiled potatoes, add it before adding fenugreek leaves

– i used white onion for a change.

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22 thoughts on “Recipe – SAUTÉED FENUGREEK LEAVES (methi ki sabzi)

    1. Hi Laura. Fresh fenugreek leaves are commonly seen in tropical countries. I was lucky to get it from my vegetable vendor. You do get frozen fenugreek leaves. Dried fenugreek leaves are common and is easily available in the Asian stores.

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