Share
Additional to the winter leafy vegetables filling the vegetable market, fenugreek leaves aka methi leaves are available in abundance. Methi leaves are a bit bitter taste and contain a strong flavour when cooked with spices and other seasonal vegetables giving some unique dishes loved by adults as well as kids. From crispy parathas to sabzi and even snacks, methi leaves go well with anything.
Apart from being one of the topmost leafy vegetables, methi leaves have several health benefits. Methi leaves help in controlling diabetes, and aids digestion and weight loss. Besides, 100 grams of fresh methi leaves contain 4.82 grams of protein, 8.8 mg of iron and 91 mg of vitamin C. Besides, it is a good source of vitamin A, vitamin B2, copper, and magnesium. Methi leaves also help in including iron in your diet during pregnancy.
Thus, here is a list of several dishes made with methi leaves that can be made during winter. Check them out:
Chana Methi Dal
One of the most common methi dishes is Chana Methi Dal. It is a lentil curry made with split Bengal gram and fresh fenugreek leaves. This is a popular dish in every household in the winter season. Besides, this tasty curry can be added to the diet of your kids as well. Chana Methi Dal can be best paired with steaming hot rice.
Methi Chaman
It is an exquisite Kashmiri cuisine initially made by the Kashmiri Pandits. In Methi Chaman, the word “chaman” means paneer. The making of this dish is similar to somewhat Palak Paneer. Owing to the bitter taste of methi, the curry might turn out to be a little bit bitter, however, the addition of spinach balances the bitterness. The dish can be served with rotis, paratha, and nun.
Methi Matar Malai
The North Indian cuisine, Methi Matar Malai is a delicious gravy made with fenugreek leaves, green peas, and cream. The main ingredient of this dish is methi leaves and the dish can turn out to be bitter tone. To maintain a balance sweet green peas and cream are added. The smooth, creamy, and rich texture of the curry is spiced with garam masala. Besides, cashew, ginger, and onions are added. Methi Matar Malai can be best served with roti.
Methi Muthiya
A typical Gujarati snack dish, Methi Muthiya is popular, especially during winter. The two main ingredients of Methi Muthiya are fenugreek leaves and besan. Methi Muthiya can be served fried or steamed. Apart from methi leaves, grated vegetables are also added and made into fist-shaped dumplings. Along with besan, spices like chilli, turmeric powder, oil, sugar, and other seasonings are also added. It can be eaten with chai in the evening.
Methi and Palak Paratha
It is a wholesome paratha made by kneading the dough with methi leaves and spinach. In the dough, one can also add seasonal vegetables. Methi and Palak Paratha can be served with curd. It is a sumptuous dish for meals like lunch or dinner. Apart from fenugreek’s benefits, spinach is highly rich in Vitamin K, vitamin A, manganese, iron, copper, calcium, and many more.
Methi Mangodi Sabzi
A popular traditional recipe from Rajasthan, Methi Mangodi Sabzi is made from fenugreek leaves while moong dal is made into small balls called mangodi along with other spices. Besides, to adjust the bitterness of methi, the curd is added to the dish. It can be served both during lunch and dinner. Besides, by pairing it with roti, the true taste of Methi Mangodi Sabzi can be understood.
Punjabi Methi Kadhi
A staple food of the state of Punjab, Methi Kadhi is one of the essential dishes in the winter. The richness of this food is a blend of tangy and spicy. The main ingredients are methi leaves and besan. The pakodas are added to the gravy flavoured with aromatic spices and yogurt. The dish can be accompanied by jeera rice or steamed rice.
Gajar Methi Sabzi
Fresh carrots and fresh fenugreek leaves when cooked together give delicious sabzi, loved by mist during winters. The unique side dish, Gajar Meethi Sabzi recipe is quick and can be accompanied by both rice and roti. The tangy taste of the dish is owing to amchur powder. Moreover, the sweetness of the carrots complimented the bitter tone of the methi.
