Fenugreek leaves: 10 creative ways to include fenugreek leaves in winter diet

Fenugreek leaves: 10 creative ways to include fenugreek leaves in winter diet

Fenugreek leaves, also known as methi, are a popular winter green in many parts of the world. Known for their slightly bitter taste and high nutritional value, they are an excellent addition to your diet, especially during the winter months. Fenugreek leaves are rich in vitamins A, C, and K, as well as folate, calcium, iron, and fiber. Here are ten creative ways to include fenugreek leaves in your winter diet.

1. Methi Paratha (Fenugreek Flatbread)

10 creative ways to include fenugreek leaves in winter diet

Ingredients

  • 2 cups whole wheat flour
  • 1 cup fresh fenugreek leaves, finely chopped
  • 1 teaspoon carom seeds (ajwain)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • Water, as needed
  • Oil or ghee for cooking

Method

  1. In a large bowl, mix the wheat flour, fenugreek leaves, carom seeds, cumin seeds, turmeric powder, red chili powder, and salt.
  2. Add water gradually and knead into a soft dough. Let it rest for 15-20 minutes.
  3. Divide the dough into equal portions and roll each portion into a ball.
  4. Roll out each ball into a flat, round shape.
  5. Heat a tawa or griddle and cook the parathas with a little oil or ghee until golden brown on both sides.
  6. Serve hot with yogurt, pickles, or any curry of your choice.

 

2. Methi Thepla (Spiced Fenugreek Flatbread)

Fenugreek leaves: 10 creative ways to include fenugreek leaves in winter diet

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup besan (gram flour)
  • 1 cup fresh fenugreek leaves, finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 1 tablespoon yogurt
  • Water, as needed
  • Oil for cooking

Method

  1. In a mixing bowl, combine whole wheat flour, besan, fenugreek leaves, turmeric powder, red chili powder, coriander powder, and salt.
  2. Add yogurt and mix well. Gradually add water to make a soft dough.
  3. Divide the dough into small balls and roll out each ball into a thin circle.
  4. Heat a tawa or griddle and cook the theplas with a little oil until golden brown on both sides.
  5. Serve with pickle, yogurt, or chutney.

3. Methi Pulao (Fenugreek Rice Pilaf)

10 creative ways to include fenugreek leaves in winter diet

Ingredients

  • 1 cup basmati rice
  • 1 cup fresh fenugreek leaves, chopped
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 2 green chilies, slit
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil
  • 2 cups water

Method

  1. Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
  2. Heat oil in a pan and add cumin seeds. When they start to splutter, add chopped onions and sauté until golden brown.
  3. Add green chilies and tomatoes. Cook until the tomatoes turn soft.
  4. Add turmeric powder, garam masala, and salt. Mix well.
  5. Add chopped fenugreek leaves and sauté for a few minutes.
  6. Add the soaked rice and water. Bring to a boil, then reduce the heat and cover the pan.
  7. Cook until the rice is done and the water is absorbed.
  8. Fluff the rice with a fork and serve hot with raita or curry.

4. Methi Malai Paneer (Fenugreek and Cottage Cheese in Creamy Gravy)

10 creative ways to include fenugreek leaves in winter diet

Ingredients

  • 200 grams paneer (cottage cheese), cubed
  • 1 cup fresh fenugreek leaves, chopped
  • 1 onion, finely chopped
  • 1 tomato, pureed
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1/2 cup cream
  • Salt to taste
  • 2 tablespoons oil

Method

  1. Heat oil in a pan and add cumin seeds. When they splutter, add chopped onions and sauté until golden brown.
  2. Add ginger-garlic paste and sauté for a minute.
  3. Add tomato puree and cook until the oil separates.
  4. Add turmeric powder, red chili powder, and garam masala. Mix well.
  5. Add chopped fenugreek leaves and cook for a few minutes.
  6. Add paneer cubes and mix gently.
  7. Add cream and simmer for a few minutes.
  8. Adjust salt and serve hot with naan or rice.

 

5. Methi Matar Malai (Fenugreek and Peas in Creamy Sauce)

Methi matar Malai Magic Savor The Creamy And Flavorful FenugreekCurry!

Ingredients

  • 1 cup fresh fenugreek leaves, chopped
  • 1 cup green peas
  • 1 onion, finely chopped
  • 1 tomato, pureed
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1/2 cup cream
  • Salt to taste
  • 2 tablespoons oil

Method

  1. Heat oil in a pan and add cumin seeds. When they splutter, add chopped onions and sauté until golden brown.
  2. Add ginger-garlic paste and sauté for a minute.
  3. Add tomato puree and cook until the oil separates.
  4. Add turmeric powder, red chili powder, and garam masala. Mix well.
  5. Add chopped fenugreek leaves and green peas. Cook for a few minutes.
  6. Add cream and simmer for a few minutes.
  7. Adjust salt and serve hot with roti or rice.

6. Methi Pakoda (Fenugreek Fritters)

10 creative ways to include fenugreek leaves in winter diet

Ingredients

  • 1 cup besan (gram flour)
  • 1 cup fresh fenugreek leaves, chopped
  • 1 onion, finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon carom seeds (ajwain)
  • Salt to taste
  • Water, as needed
  • Oil for deep frying

Method

  1. In a mixing bowl, combine besan, fenugreek leaves, chopped onion, turmeric powder, red chili powder, carom seeds, and salt.
  2. Add water gradually to make a thick batter.
  3. Heat oil in a deep pan for frying.
  4. Drop spoonfuls of batter into the hot oil and fry until golden brown.
  5. Drain on paper towels and serve hot with chutney or ketchup.

7. Methi Chutney (Fenugreek Leaves Chutney)

 

Ingredients

  • 1 cup fresh fenugreek leaves, chopped
  • 1/2 cup grated coconut
  • 2 green chilies
  • 1 small piece of tamarind
  • Salt to taste
  • Water, as needed
  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1 dried red chili
  • A pinch of asafoetida

Method

  1. In a blender, combine fenugreek leaves, grated coconut, green chilies, tamarind, and salt. Add a little water and blend to a smooth paste.
  2. Heat oil in a small pan and add mustard seeds. When they splutter, add dried red chili and asafoetida.
  3. Pour this tempering over the chutney and mix well.
  4. Serve with idli, dosa, or rice.

8. Methi Dal (Fenugreek Lentil Soup)

Ingredients

  • 1 cup toor dal (pigeon pea lentils)
  • 1 cup fresh fenugreek leaves, chopped
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin seeds
  • 2 tablespoons oil
  • Salt to taste
  • Water, as needed

Method

  1. Rinse the toor dal and cook it in a pressure cooker with enough water until soft.
  2. Heat oil in a pan and add cumin seeds. When they splutter, add chopped onions and sauté until golden brown.
  3. Add chopped tomatoes and cook until soft.
  4. Add turmeric powder, red chili powder, and salt. Mix well.
  5. Add chopped fenugreek leaves and cook for a few minutes.
  6. Add the cooked dal and mix well. Adjust the consistency with water as needed.
  7. Simmer for a few minutes and serve hot with rice or roti.

 

9. Methi Aloo (Fenugreek and Potatoes)

Ingredients

  • 2 potatoes, peeled and cubed
  • 1 cup fresh fenugreek leaves, chopped
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil

Method

  1. Heat oil in a pan and add cumin seeds. When they splutter, add chopped onions and sauté until golden brown.
  2. Add chopped tomatoes and cook until soft.
  3. Add turmeric powder, coriander powder, and salt. Mix well.
  4. Add potatoes and fenugreek leaves. Mix well and cook covered until the potatoes are done.
  5. Add garam masala and mix well. Cook for a few more minutes.
  6. Serve hot with roti or rice.

 

10. Methi Bhaji (Stir-Fried Fenugreek Leaves)

Ingredients

  • 2 cups fresh fenugreek leaves, chopped
  • 1 onion, finely chopped
  • 1 green chili, slit
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 1 tablespoon oil

Method

  1. Heat oil in a pan and add chopped onions. Sauté until golden brown.
  2. Add green chili and turmeric powder. Mix well.
  3. Add chopped fenugreek leaves and salt. Mix well.
  4. Cook for a few minutes until the fenugreek leaves are tender.
  5. Serve hot with roti or rice.

Fenugreek leaves are incredibly versatile and nutritious, making them an excellent addition to your winter diet. From parathas to pulaos and curries to chutneys, there are countless ways to enjoy the benefits of this amazing green. Incorporate these recipes into your meals and enjoy the health benefits and delightful flavors of fenugreek leaves.

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