Methi Vegetable
Methi Vegetable is a delicious and healthy Indian curry made with a blend of vegetables and spices. This recipe is vegetarian, vegan, and gluten-free, making it suitable for many dietary preferences. It is also low in calories and high in fiber, making it a great dish for weight management. The vegetables used in this recipe are a good source of vitamins and minerals, and the addition of fenugreek leaves (methi) provides a unique flavor and a range of health benefits.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
197 kcal
Protein
8 g
Carbs
19 g
Fat
8 g
Fiber
13 g
Ingredients
Cumin seeds
0.5 tsp (2.5g)
Mustard seeds
0.5 tsp (2.5g)
Asafoetida
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Fenugreek leaves (Methi)
1 cup, chopped (200g)
Chopped Onion
1 small cup (100g)
Olive Oil
1 tsp (5g)
Clove Garlic, Chopped
2 tsp (4g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.25 tsp (1.25g)
Instructions
Cooking Steps
Wash the fenugreek leaves thoroughly, remove the stems, and finely chop them. Set aside.
Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter.
Add asafoetida (hing) and sauté for a few seconds until fragrant.
Add finely chopped onions and sauté until they turn translucent.
Stir in chopped garlic and sauté for a minute until the raw aroma disappears.
Add coriander powder, red chili powder, and salt. Cook for a couple of minutes until the spices are well-incorporated.
Add the chopped fenugreek leaves to the pan and mix well with the spice mixture.
Cover the pan and let the fenugreek leaves cook on low to medium heat for about 15-20 minutes until they become tender, stirring occasionally. If needed, sprinkle a little water to prevent sticking.
Methi Vegetable is ready to be served hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.