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

Ingredients

• 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

Preparation

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