Introduction
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.
Makes about 8 - 10 servings
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| Methi Curry |
Ingredients Needed
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.
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| Methi Sprouts |
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.
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| Heat cumin seeds on vegetable oil |
Add 1 cup diced white onions.
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| Add diced onions |
When the onions turn light brown in color, add spices along with Ginger/Garlic Paste.
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| Add spices |
After a minute or two, add chopped tomatoes and mix well.
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| Add chopped tomatoes |
After a minute or two when the spices are well mixed, add the methi sprouts and small beans and mix well.
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| Add Methi sprouts and Kerau |
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.
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| Add water |
Methi Curry is ready to served with your favorite choice of food!
I'm a bit miffed that fenugreek seeds aren't easily available here because I really want to try your recipe, and instead I have to use a fenugreek substitute for recipes that call for methi. But I bookmarked this in case someone finally decides to sell fenugreek seeds where I live.
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