Today, I have a recipe for Methi Curry. It is one of the dishes that you find in Newari Bhoj (feast) in almost every home. As a kid, I never liked Methi due to its bitterness in nature, but it sure does pack a lot of health benefits for sure. This recipe surely does take a lot of its bitterness away. Hope you like it and let us hear if you like it or not.
- Methi/Fenugreek Seeds (Dried) - 1/2 cup
- Diced White Onions - 1 cup
- Chopped Tomatoes - 1/2 cup
- Vegetable Oil - 2 tbsp
- Salt, Chili Powder, Cumin Powder, Coriander Powder, Garam Masala and Turmeric Powder to taste
- Ginger/Garlic Paste - 2 tsp
- Cumin Seeds - 1/2 tsp
- Water - 1 1/4 cup
- Kerau (Small dried peas) - 1/2 cup
Note: If you cannot find Kerau in your location, it is not a big deal. You can still enjoy with other ingredients.
Steps to follow
Soak Methi/Fenugreek Seeds overnight. Wash and drain the excess water the next day. Set aside in a bowl so as to let it sprout. You may need to leave one full day.
The next day, now that the sprouts are longer, it is ready for the delicious dishes to be born on the kitchen table.
Now, let's take a non-stick skillet on a medium heat on the gas stove. Heat 1/2 teaspoon of Cumin Seeds on the 2 tbsp vegetable oil until it turns dark in color.
Add 1 cup diced white onions.
When the onions turn light brown in color, add spices along with Ginger/Garlic Paste.
After a minute or two, add chopped tomatoes and mix well.
After a minute or two when the spices are well mixed, add the methi sprouts and small beans and mix well.
You do not want to cook for a long time. Transfer everything into a pressure cooker and add 1 1/4 cup water. Mix well and let it have 5 whistles. Be careful as you do not want a lot of water for this dish.
|Heat cumin seeds on vegetable oil|
|Add diced onions|
|Add chopped tomatoes|
|Add Methi sprouts and Kerau|