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Methi Curry

| March 13, 2013 2 Comments

methi curry

Methi Curry is a thick gravy curry with fenugreek leaves that goes very well with any flatbread. You can also serve it with toast, in a sandwich, or with tacos. The next time you want to serve pav-bhaji, use this curry as the bhaji … it’s truly delicious.

This is another great vegetarian/vegan curry recipe that uses very few spices but tastes great.

Servings: 4
Cooking Time: 25 minutes


  • 4 cups methi (fenugreek leaves), chopped
  • 1 1/4 cups onion, finely chopped
  • 1 cup tomatoes, finely chopped
  • 2 tbsp plain yogurt, beaten to a smooth consistency
  • 4 tsp roasted peanut powder (groundnuts)
  • Salt to taste

For Seasoning

  • 5-6 tsp vegetable oil
  • 1 tsp cumin seeds (jeera)
  • 1 tsp ginger paste (or finely chopped ginger)
  • 1 tsp red chilli powder
  • 1/4 tsp turmeric powder


  1. Rinse the methi leaves thoroughly in several changes of water before chopping.
  2. Heat oil in a wide skillet. Add the cumin seeds and fry until golden. Add the ginger and fry for a couple of minutes.
  3. Add the onions and saute until golden. Add the tomatoes and saute on medium heat for 2 minutes.
  4. Add the methi leaves, along with salt, chilli powder, and turmeric, and saute on medium heat for 4-5 minutes or until the leaves are cooked.
  5. Add the peanut powder and saute for 2 minutes, stirring as needed.
  6. Add the yogurt and stir and cook on low heat until well-blended into the methi curry. Garnish with tomato strips if you like.
  7. Serve the methi curry hot with roti.

Category: Vegan Gravy Curry Recipes - Members, Vegetarian Gravy Curry Recipes - Members

Comments (2)

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  1. Ranjita says:

    Can I skip yogurt?

    • Anu says:

      You can. Yogurt adds a tangy taste and a smooth consistency to the curry. If you like, you can try a little lime juice and 1 tsp besan (chick pea flour) instead.

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