How to Make Methi Curry

                           Ingredients  to make Methi Curry

• 2 cups fresh fenugreek leaves (methi), washed and chopped
• 1 cup onion, finely chopped
• 1 cup tomato, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons vegetable oil or ghee
• Water, as needed
• Fresh cilantro leaves, chopped for garnish

Instructions:

1. Preparation:
   • Wash the fenugreek leaves thoroughly under running water to remove any dirt or impurities. Chop them finely and set aside.
   • Finely chop the onions and tomatoes. Prepare the ginger-garlic paste if not using pre-made.
2. Cooking the Methi Curry:
   • Heat oil or ghee in a pan over medium heat.
   • Add cumin seeds and mustard seeds. Let them splutter.
   • Add chopped onions and sauté until they turn translucent.
   • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
   • Add chopped tomatoes and cook until they turn soft and mushy.
   • Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook the spices for 1-2 minutes until aromatic.
3. Adding Methi Leaves:
   • Add the chopped fenugreek leaves (methi) to the pan. Mix well to combine with the onion-tomato mixture.
   • Cook on medium heat for about 5-7 minutes, stirring occasionally, until the methi leaves wilt and cook down.
4. Simmering:
   • Add water as needed to achieve your desired consistency of curry.
   • Cover the pan with a lid and let the curry simmer on low heat for another 5-7 minutes, allowing the flavors to blend together.
5. Finishing Touch:
   • Sprinkle garam masala over the curry and mix well.
   • Taste and adjust the seasoning if needed.
   • Garnish with freshly chopped cilantro leaves.
6. Serving:
   • Serve hot methi curry with roti, paratha, or rice.

Tips:

• Fresh fenugreek leaves (methi) can be slightly bitter. If you prefer a milder flavor, you can blanch the methi leaves in hot water for a few minutes and then drain them before adding to the curry.
• Adjust the amount of red chili powder according to your spice preference.
• You can add a tablespoon of cream or coconut milk at the end for a creamier version of the curry.
• Methi curry pairs well with yogurt on the side to balance the flavors.