4 Fantastic Indian Recipes Using Methi

A scroll through the vegetable section during winters is sure to remind everyone that Methi is back in season! Though, with time, this green leafy vegetable has become available almost round the year, its abundance is at peak during winters.

Methi, spinach, Bathua, red carrots are some of the delectable fresh winter vegetables. Out of them all, methi is one of the most versatile greens available in the market. Methi seeds are loaded with health benefits and are commonly used in daily life. Dried methi leaves are also commonly used in gravies and curries and other recipes. Fresh methi leaves are also used in a variety of ways.

The leaves of fresh methi, are fragrant and slightly bitter to taste. But the bitter flavour isn’t the repulsive kind, but in fact adds a dimension to its flavour profile.

Nutrition benefits of Methi

One of the main reasons to consume methi especially during winters is its distinct aroma and flavour. The next reason is obviously its nutrition. We already know that these are green leafy vegetables and so are obviously full of high fibre that aids digestion functioning. Other than that methi leaves contain a wide range of other nutrients like Vitamin A, Vitamin C, Vitamin K, Calcium, Vitamin B-complex like folate, riboflavin, pyridoxine.

Methi leaves are also full of anti-oxidants that are naturally very good for the body. Consuming methi leaves is advantageous because, it is low in calorie, powerful antioxidant, good for the teeth and bones, helps regulate diabetes, stimulates breast milk production in mothers with new born babies. It is also good for digestion, good for heart health, and has many other health benefits.

Being a green leafy vegetable, often people refrain from eating methi, but here are some interesting Indian recipes that make eating methi a treat!

Methi Muthiya

This Gujrati snack is all things heathy! It can be enjoyed steamed, tempered or even deep fried.

• Total Time: 50 minutes
• Serves: 4

Ingredients

• 1.5 cup besan
• ½ cup bajra flour
• 2 cups chopped methi leaves
• 2 tsp sugar
• Salt to taste
• 2 tablespoon oil
• 2 tbsp fine sooji
• 4 tsp white sesame seeds
• 1 tsp jeera powder
• 1 tsp dhania powder
• 2 tsp lemon juice
• 2 tbsp green chill and ginger paste

For Tempering

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp white seasame seeds
• 1 pinch hing
• 8-10 curry leaves
• ½ cup fresh chopped coriander
• 2 tbsp freshly grated coconut

Method:

Take a large mixing bowl and add all the dry ingredients of the muthiya. Add oil and chopped methi and mix well. Now keep this mixture aside for 10-15 minutes. This is to check if the water content in the methi leaves is released. Once the water content in methi is released, then very slowly add water and prepare a smoot dough. Try to avoid cracks in the dough as far as possible.

Now break the dough into equal halves and roll each piece out into medium thickness sausage shapes.

Once the sausage shaped muthiya dough is ready. Grease a pan of a steamer and steam the muthiya for 15-20 minutes. Insert a toothpick to check if the toothpick is dry, it means the muthiya is perfectly steamed.

Cool the muthiya and slice them into circular pieces of medium thickness. Now these muthiyas can be eaten steamed as it is. Or prepare a tempering for them.

In a kadhai, add some oil, now add the hing, mustard seeds and sesame seeds and let everything crackle. Now add the curry leaves and gently add the pieces of muthiya into the tempering.

Toss them lightly to ensure each muthiya is well coated with the tempering. Allow it to get a little crunchy by cooking on a low flame. Now transfer the piece to a serving plate and garnish with fresh coriander and coconut. Enjoy this recipe with a delicious mint and coriander chutney.

Lasooni Methi

Anything with garlic tastes so much better, methi is no different. Try this season’s special lasooni methi and you will lick your fingers for sure!

• Total Time: 30 minutes
• Serves: 3-4

Ingredients:

• 1 bundle cleaned and chopped methi leaves
• 1 big onion chopped finely
• 1 cup tomato puree
• 12-15 cloves of garlic finely chopped
• 2 tsp of green chilli and ginger paste
• Salt to taste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp Kashmiri red chilli
• ½ cup roasted and deskinned peanuts
• 2 tsp white sesame seeds
• 2 tbsp oil

Method:

Take a large size kadhai and heat it with medium oil. Once the oil is heated, add the chopped methi leaves and stir them for a minute or two. Once they look cooked, remove the methi and keep it aside.

In the same kadhai, add some more oil, and add the chopped garlic and allow it to fry well. Now add the onions and cook them until it is light golden brown in colour. Add the green chilli and ginger paste along with all the dry masalas. Once everything is cooked properly, add the tomato puree and salt. Cover the kadhai with a lid and allow the puree to cook. Once the oil is released at the edges of the kadhai, it means the tomato puree is also well cooked. Now add the methi leaves and mix well.

In a blending jar, add the roasted peanuts and sesame seeds and blitz quickly. Add this to the lasooni methi gravy and mix well. Transfer to a serving bowl and enjoy with roti or parathas.

Methi Matar Malai

This creamy and indulgent recipe is far simpler than it seems. It is a delicious and heart warming way to consume methi. A typically North Indian dish, this is sure to be a hit in your home.

• Total Time: 30 minutes
• Serves: 3-4

Ingredients

• 1 cup chopped fresh methi leaves
• 2 medium size onions
• 7-8 cashews
• 1 inch ginger
• 2 green chillies
• 3-4 black pepper corns
• 1 green cardamom
• Green peas 1 cup
• Fresh heavy cream 1 cup
• 2 tbsp oil
• Salt to taste
• 1 tsp sugar

Method:

Take a kadhai and add some oil to it. Once the oil is heated, add the methi leaves to it, and quickly toss it and cook it well. Remove the methi and keep aside and the kadhai will be used later.

In a blending jar, add the onions, cashews, green chillies, ginger and blend everything into a smooth paste. Transfer the peas to a separate vessel and boil it for 8-10 minutes. Keep it aside.

In the same kadhai as earlier, add some oil (you can also use ghee) add the black pepper corns and cracked pod of green cardamom. Once they crackle, add the onion and cashew paste. Sautee this paste very well on medium heat. Wait until the pureed onions loses it raw smell.

Once the puree is well cooked, add the methi leaves that were cooked earlier, also add the boiled peas. Add salt and mix everything well. Finally lower the flame and add some whisked fresh cream. Add the sugar and mix everything well.

Remove from flame and serve hot with some delicious parathas or rotis.

Methi Chicken

This traditional chicken curry prepared infused with the fragrance and flavours of chicken is simply outstanding. The combination of subtle flavours is perfect for any and every occasion.

• Total Time: 40 minutes
• Serves: 3-4

Ingredients

• 500 gm chicken, medium size pieces
•  2 medium sized onions finely chopped
• 3 tsp ginger garlic paste
• 1 medium sized tomato finely chopped
• ½ cup whisked curd
• ½ tsp red chilli powder
• ½ tsp garam masala
• Salt to taste
• 1 pinch turmeric
• 2 cups of fresh methi, cleaned and chopped
• ½ tsp pepper powder
• ½ tsp fennel seeds powder
• 1 tsp kasuri methi
• 1 bay leaf
• 2 cloves
• 2 green cardamoms
•  1 inch cinnamon
• 2 tbsp oil
• 2 green chilli, slit vertically

Method

Take a large sized kadhai, add oil and put in medium flame. Once the oil is hot, add the whole spices, bay leaf, cinnamon, and cloves and allow them to sizzle. Now add the finely chopped onions along with a slit green chilli and allow the onions to get golden brown.

Now add the ginger garlic paste and cook until the raw smell wears off. Now add the chilli powder, salt and turmeric and quickly stir. Now add the chicken pieces and mix well. Cover and allow the chicken pieces to cook to perfection. Once the chicken is cooked, add the tomatoes and whisked curd. Mix well until a uniform gravy is formed.

Now add the garam masala, fennel powder, and pepper powder. Finally, top with crushed kasuri methi. Garnish using fresh coriander and serve hot. This chicken curry goes perfectly with roti, paratha or even hot rice.