Methi Sagaw Tarkari

SpicySpicy Served HotServed Hot
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Fenugreek leaves are a boon for folks suffering from diabetes and high cholesterol. It is proven to improve the fasting blood sugar levels and reduce bad cholesterol deposits. But otherwise too, these aromatic leaves make for a delicious addition to various curries, stir fries and even breads. From the Jeera Aloo Methi to methi parathas, North Indians have their share of iconic recipes that make use of these leaves.


Servings: 3 Preparation time:
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva 2 cups Methi (fenugreek leaves /lightly packed)
  • Tomatoes, Red, Ripe, Raw, Red Tomato 1 (medium sized) tomato
  • Potato, Flesh And Skin, Raw, aloo 1 (medium sized) potato
  • Poppy Seed, Khus Khus 1 tbsp poppy seeds
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed 1 tsp cumin seeds
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder 1 tsp mustard seeds
  • Mustard Oil, Sarson Tel 2 tsp mustard oil
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly 1-2 dry red chilis
  • 2 pinch pancha-phutana
  • Salt, Common Salt, Rock Salt, Table Salt salt to taste
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder (a pinch of) turmeric

Instructions (Preparation Steps):

  • Wash and drain thefenugreek leaves.
  • Bring 4-5 cups of water to boil in a saucepan. Add a little salt to it.
  • Add the fenugreek leaves to the boiling water. Wait for 3-4 mins. Switch off the flame and strain the leaves.
  • Make a fine paste of the poppy seeds, cumin seeds and mustard seeds.
  • Chop the potatoes into thin long pieces. Cut the tomato into 4 halves.
  • Cooking - Heat the oil in a wok.
  • Add the pancha phutana and broken red chili.
  • Once they start spluttering, add the finely chopped potatoes. Fry on a low flame.
  • When the potatoes are half done, add the tomato. Sprinkle a little salt and turmeric. Cover for 2 mins.
  • As the tomato softens, add the spice paste and cook for 3-4 mins.
  • Finally add the fenugreek leaves along with a little water. Adjust the salt.
  • Cook till the excess water is gone.
  • Switch off the flame.
  • Serve hot with white rice.

Cook's Tip:
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
To get flavour of methi in gravy, take a small ball of dough and roll on methi seeds. Fry this in plain oil. Remove when it browns. Throw away the methi ball and use the oil.
When you burn yourself in the kitchen, just spread mustard on the affected area. Leave it for a while and it will ease the pain and prevent blistering


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