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