Fenugreek Leaves Vegetables
Fenugreek Vegetable is a healthy and flavorful dish that is perfect for lunch or dinner. This recipe uses only fenugreek leaves and minimal oil, making it a healthier option for those watching their calorie intake. It is also vegan and gluten-free, making it suitable for many dietary preferences. The dish is rich in vitamins and minerals, thanks to the fenugreek leaves. It is a great source of fiber and protein, making it an excellent addition to a balanced diet.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
88 kcal
Protein
6 g
Carbs
9 g
Fat
3 g
Fiber
8 g
Ingredients
Fenugreek leaves
400 gms (400g)
Onion Finely Chopped
0.5 medium cup (80g)
chopped tomato
1 small cup (100g)
Olive Oil
1 tsp (5g)
Cumin seeds
1 tsp (3g)
Ginger Paste
1 tsp (5g)
Garlic paste
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Power
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Instructions
Preparation
-Wash, clean and chop fenugreek leaves(methi). Keep aside.
Cooking Steps
Heat a non-stick pan over medium heat. Add oil and cumin seeds. Let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook for 3-4 minutes until they soften and turn mushy.
Add coriander powder, turmeric powder, red chili powder, and salt. Stir well.
Add chopped fenugreek leaves and mix well. Cook for 8-10 minutes until the leaves are wilted and cooked through.
Serve hot.