Fenugreek leaves, also called Kasuri Methi, is an herb/ vegetable with a bitter but an addictive taste. I find myself adding it to everything from rice, to chicken and also rotis. People often like to mix methi with spinach to mellow out the bitterness. I am sharing a recipe where methi is used as a vegetable and to which paneer is added, and so the sweetness and richness of paneer also mellows out the bitterness of methi. This is a highly fragrant winter dish that goes beautifully with almost any indian bread-chapatis, naans, rotis or parathas or with some daal and rice.
Its addictive bitter flavor is not the greatest or only asset, this is one of the healthiest vegetables you can eat, prized in Indian kitchens for its ability to improve digestion, fight cholesterol and regulate blood sugar levels, among other benefits. Methi also helps increase body heat, a major reason for its versatile use in winters.
This is an easy enough dish to put together but does take some prep time in picking leaves off stems when used for cooking. You can find methi in bunches, at any local green grocer store and at Canadian supermarket in the herb section, on display among, cilantro, parsley and mint etc. Many Indian stores also carry the frozen version of the same. The frozen can be a boon in the sense it cuts out the preparation time. Simply thaw and use it in the recipe.
Highly fragrant, tasty and yet simple to make winter side dish. Pairs beautifully with almost any indian bread-chapatis, naans, rotis or parathas or with some daal and rice.
Ingredients
- 2 bunches methi (fenugreek leaves)
- 1/3 cup onion, chopped
- 1/3 cup tomato, chopped
- 2 tsp ginger garlic, minced
- Scant 1/2 tsp turmeric powder
- Salt to taste
- 250 g paneer , chopped in small cubes
- 2 tbsp olive oil
- green chilli to taste
Instructions
- Pluck out methi leaves from the thick stems.( you can also keep the thin and tender stems. It will make 6 cups.)
- Rinse them well by gently swirling the leaves in two changes of water.
- Set aside in a strainer and chop coarsely.
- Heat oil in a wok.
- Add onion and sauté until translucent and soft.
- Next, add garlic and ginger, cook until light brown.
- Add tomatoes, green chili, turmeric powder, and salt and sauté for a minute.
- Add methi cook for 5 minutes, (covered on medium heat) or until most of the moisture is gone.
- Add paneer , mix.
- Serve it hot with chapati or with rice and daal.
Notes
To freeze the methi leaves completely dry the on kitchen towel, chop and store in Ziploc bag.
Methi itself have a wonderful aroma so it doesn't need any spices in it
This post is linked to Allergy Free Thursdays.
Summer
Looks so lovely ♥
Angie@Angie's Recipes
I love love love methi!! This looks healthy and very tasty!
Shubha
yummilicious…love methi and totally in love with this simple yet flavorful methi ki sabzi. Hope u had a great Diwali
Monica
I’ve obviously heard of fenugreek but never seen it used like this as a vegetable and front and center. My husband and I are fans of bitter greens so I’m with you. Having it with homemade paneer would be a sure treat!
Adina
I’ve never had fenugreek leaves or paneer. I would love to try them, but they are not easy to find here, especially the leaves. It looks so good, so I will keep this in mind, maybe I will find the leaves someday.
Blackswan
Sounds like an interesting herb, dear. Definitely love to try it too! xoxo
Rafeeda@The Big Sweet Tooth
The methi paneer looks so perfectly cooked… it’s like comfort food on a cold night…
Judee
This looks so delicious and so pretty in your white and blue bowl. Sounds like a recipe I would enjoy.