Master The Art Of Handling Methi, A Beloved Winter Green

Methi, or fenugreek, is a versatile winter vegetable cherished for its distinct flavour and numerous health benefits. A winter favourite, methi finds its way into a myriad of dishes, from curries to parathas, adding a unique depth of taste. Masterchef Pankaj Bhadouria shares valuable insights into handling methi, from cleaning its fresh leaves to transforming them into kasuri methi at home. Here's a comprehensive guide to mastering the art of methi, from farm to table.  

How To Clean Methi Leaves 

Begin by taking a sieve or slotted spoon to separate the methi stems from the leaves. Simply pull the stem from below to effortlessly separate the leaves and stems. This process ensures that only the tender leaves are retained for cooking, enhancing the dish's flavour and texture.

 

How To Reduce Its Bitterness 

Select a small bunch of methi leaves, avoiding the matured ones as they tend to be more bitter. In a bowl of cold water, add a tablespoon of salt and soak the methi leaves in it. The cold water preserves the color and texture of the leaves while the salt helps to cut through the bitterness. After soaking, squeeze the methi leaves to strain out the water completely. Finely chop the leaves, and they are now ready to be used in your favourite recipes, imparting their unique flavour without the overpowering bitterness. 

How To Make Kasuri Methi at Home 

While kasuri methi is readily available in the market, homemade versions offer unmatched cleanliness and hygiene. To prepare kasuri methi at home, spread the methi leaves on a microwave-safe plate. Microwave the leaves for 1 minute, then toss them once and microwave for another minute. This quick process ensures hygienic kasuri methi with minimal effort. Alternatively, you can sun-dry the leaves, but this method requires more attention to prevent contamination from birds and dirt. The microwave method offers a convenient and efficient way to enjoy homemade kasuri methi, perfect for enhancing the flavour of your dishes.  

Recipe:  

Methi Malai Paneer 

  • Ingredients:  
  • 500g methi leaves (fenugreek leaves) 
  • 300g Paneer  
  • 2 large onions, sliced 
  • 2 green chilies 
  • 12-15 cashew nuts 
  • 6 -7 cloves garlic 
  • 2” ginger 
  • 2 green chilies 
  • 4 tbsp ghee 
  • ½ tsp caraway seeds 
  • 2-3 cloves 
  • 3-4 green cardamoms 
  • 1 cinnamon stick 
  • ¼ cup yoghurt 
  • Salt to taste 
  • 1 tsp white pepper powder 
  • ½ cup fresh cream

Method: 

  • Separate the methi leaves. Leave them for 15 minutes in a mixture of cold water and 1 teaspoon of salt. 
  • Put 1 cup of water in a saucepan with the chopped onions, cashew nuts, garlic, ginger, and green chillies. To ensure the onion is cooked through, cover and simmer for 15 minutes. Let cool, then purée until smooth. 
  • Squeeze the methi leaves thoroughly while you wait. Cut the methi leaves into fine pieces. 
  • Heat 3 tbsp ghee in a pan and saute the chopped methi leaves till crisp.  
  • Heat the remaining ghee in a pan. add the whole spices and allow to splutter. 
  • Saute for two minutes after adding the onion purée. Mix in the yoghurt that has been whisked. Lower heat to a simmer. Put in the cream, cubes of paneer, salt, and white pepper powder, to taste. Once the methi leaves are cooked, add them and mix thoroughly. Cook for a few more minutes. Just two minutes of cooking time. Put it back on the stove and give it a go. Remove from heat and serve.