Methi Curry is a thick gravy curry with fenugreek leaves that goes very
well with any flatbread. You can aslo 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
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
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
the methi curry. Garnish with tomato strips if you like.