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A number of different kinds of dishes are made with Kasuri Methi with different combination. Here, we are presenting some special & famous recipes of Kasuri Methi (Fenugreek)
 
                                      
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Recipes of Kasuri Methi (Fenugreek)

A number of different kinds of dishes are made with Kasuri Methi with different combination. Here, we are presenting some special & famous recipes of Kasuri Methi (Fenugreek)

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Aalo Methi

Ingredients:


100 g fenugreek leaves 
2 small potatoes, cubed 
2 small tomatoes, chopped 
1 g chili powder 
1 g allspice 
1 g turmeric powder 
1 teaspoon ginger paste 
Directions:

1. Heat oil and fry onions till golden brown.
2. Add ginger aste, potato.
3. Saut� for 2 minutes.
4. Add fenugreek leaves, tomato, salt, chili powder, turmeric powder and allspice.
5. Cover with lid for 5 minutes.and st again and cook for 5 minutes more.


Nutrition Facts

Serving Size 1 (175g) 
Recipe makes 3 servings 
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Calories 101 Sodium 13mg 0%  Amount Per Serving %DV 
Total Fat 0.4g 0%  Saturated Fat 0.1g 0%  Monounsaturated Fat 0.1g
Polyunsaturated Fat 0.2g  Trans Fat 0.0g  Cholesterol 0mg 0% 
Calories from Fat 3 (3%)  Potassium 641mg 18%  Sugars 2.5g 
Total Carbohydrate 22.9g 7%  Dietary Fiber 3.5g 13%   
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Chicken Methi

Ingredients:


1 teaspoon garam masala powder 
2 tablespoons oil 
1 teaspoon turmeric powder 
100 g low-fat plain yogurt 
2 bay leaves 
350 g skinless chicken 
2 tablespoons dry mustard greens (Kasuri Methi) 
1 tablespoon coriander leaves, chopped 
2 tablespoons ginger, chopped 
1 tablespoon garam masala powder 
2 tablespoons green chilies, chopped salt 
2 cups onions, chopped 
1 tablespoon coriander powder 
2 tablespoons garlic paste 
Directions:

1. Clean, skin, wash and cut chicken into medium sized pieces.
2. Heat up oil in a pan.
3. Mix in whole garam masala and bay leaves.
4. Stir fry until cardamoms starts to crackle.
5. Mix in cut onions and stir fry until translucent and soft.
6. Make sure to stir continuously.
7. Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies.
8. Stir fry for a minute.
9. Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes.
10. Mix in kasuri methi, garam masala powder, cut fresh coriander, salt and three fourths cup of water.
11. Cover the pot and stir fry on a low heat up for ten minutes.
12. Serve hot.


Nutrition Facts

Serving Size 1 (175g) 
Recipe makes 3 servings 
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Calories 101  Monounsaturated Fat 0.1g Potassium 641mg 18% 
Calories from Fat 3 (3%)  Polyunsaturated Fat 0.2g  Trans Fat 0.0g 
Amount Per Serving %DV  Dietary Fiber 3.5g 13%  Sugars 2.5g 
Total Fat 0.4g 0%  Cholesterol 0mg 0%  Sodium 13mg 0% 
Saturated Fat 0.1g 0%  Total Carbohydrate 22.9g 7%  
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Kashmiri Methi Chaman

Ingredients:


Ingredients
50 g fenugreek leaves 
50 g spinach leaves 
350 g cottage cheese (paneer) 
1 pinch asafetida powder 
6 cloves 
1 teaspoon cumin seed 
1/2 teaspoon turmeric powder 
1 1/2 teaspoons ginger, chopped 
1 teaspoon kashmiri chili powder 
1 green chili pepper, seeded and chopped 
1 teaspoon coriander powder 
1 1/2 teaspoons salt 
ghee or oil, as needed 
2 cups water 
1/2 teaspoon garam masala powder 
Directions:

1.  Clean, wash and chop spinach and fenugreek leaves.
2.  Grind to a smooth paste.
3.  Cut the cottage cheese into fingers like finger chips.
4.  Heat 4 tbsps oil.
5.  Add safoetida, cumin and cloves.
6.  Then add the spinach-fenugreek paste.
7.  Fry over medium heat.
8.  Stir continuously till cooked.
9.  Add turmeric, chilli powder, salt,ginger, ground corriander and water.
10. Simmer for few minutes.
11. As the gravy begins to thicken, add the fried paneer pieces.
12. Transfer to a serving dish, sprinkle corriander and serve hot.

Nutrition Facts

Calories 76 Potassium 148mg 4% Total Fat 3.1g 4% 
Calories from Fat 28 (37%) Total Carbohydrate 3.4g1% Saturated Fat 1.9g9%
Amount Per Serving %DV Dietary Fiber 0.4g 1%  Trans Fat 0.0g 
Monounsaturated Fat0.9g Protein 8.8g 17% Cholesterol 9mg 3%
Polyunsaturated Fat 0.1g Sugars 0.6g  Sodium 858mg 35% 
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Methi Kofta in Palak Gravy

Ingredients:


1 cup kasuri methi leaves (finely chopped) 
2 large potatoes (boiled and mashed) 
1 large onion (finely chopped) 
2 green chilies (finely chopped) 
1/2 cup cheese (grated) 
2 slices bread 
2 tablespoons maida flour salt 

FOR THE GRAVY
1 1/2 bunches spinach leaves 
3 tomatoes (chopped) 
2 onions (chopped) 
1 inch gingerroot (chopped finely) 
1/2 cup cream 
1/2 teaspoon red chili powder 
2 tablespoons oil 
1 inch cube butter & salt 
Directions:

FOR THE KOFTA:
1. Soak and squeeze out all the water from the bread.
2. Mix the methi leaves, potatoes, onion, bread , green chili, cheese and salt together and shape them into equal sized balls.
3. Dip the balls in the maida batter(made by dissolving little water in the maida)and fry till crisp.
4. Keep aside.

FOR THE GRAVY:
5. Boil and grind the spinach to a fine paste. Keep aside.
6. Grind the onions, tomatoes and ginger to a fine paste and fry in some oil for 5 minutes. Stir in the salt, red chili and spinach paste and fry for another 5 minutes.
8Mix in cream and bring to a boil.

TO SERVE:
7. Place the koftas in a dish and pour the hot gravy on top. Garnish with cream on top. Serve immediately with any Pakistani bread or rice


Nutrition Facts:

Serving Size 1 (388g) 
Recipe makes 6 servings 
 
Calories 290  Total Carbohydrate 40.5g13% Total Fat 11.7g 17%
Calories from Fat 104(36%) Potassium 1348mg 38% Trans Fat 0.0g
Amount Per Serving %DV Dietary Fiber 6.7g 26% Sodium 238mg 9%
Monounsaturated Fat 3.9g Saturated Fat 4.7g 23% Protein 9.4g 18% 
Polyunsaturated Fat 2.4g Cholesterol 19mg 6% Sugars 6.7g 
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Kasuri Methi-Roti

Ingredients:


2 cups fenugreek leaves (Kasuri Methi) 
3 cups wheat flour 
1/2 teaspoon turmeric powder 
1 teaspoon red chili powder 
2 teaspoons dhaniya powder (coriander) 
3 tablespoons gur (jaggery) 
1/2 teaspoon salt 
1 cup water 
3 tablespoons oil (to roast the roties) 
Directions:

1. Mix all the ingredients from 1 to 7.
2. Add water a little at a time to make into a semi hard dough.
3. Make 20 to 25 balls of medium size from the dough.
4. Roll them into thin round rotis.
5. Heat"tava" or frying pan, put the roti on it.
6. With a spoon drop in oil on the sides of the roti.
7. Turn around and do the same.
8. Roast them till cooked from in side and brown in colour.
9. Serve with sweetened curd and mix veg pickle!


Nutrition Facts
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Calories 79  Total Fat 2.4g 3%  Trans Fat 0.0g
Calories from Fat 21 (27%)  Saturated Fat 0.4g 1% Sodium 60mg 2%
Amount Per Serving %DV Total Carbohydrate 13.2g 4% Potassium 79mg 2%
Monounsaturated Fat 0.9g Dietary Fiber 2.3g 9% Protein 2.5g 5%
Polyunsaturated Fat 0.9g Cholesterol 0mg 0% Sugars 0.1g
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Methi Mutton

Ingredients:


1 kg fresh mutton, cut in medium pieces 
1 bunch green methi leaves, chopped 
3-4 onions, paste of 
5-6 cloves garlic, paste of 
1 piece ginger, paste of 
4 tomatoes, paste of 
1 1/2 teaspoons coriander powder 
1/2 teaspoon turmeric powder 
1 1/2 teaspoons red chili powder 
1/2 teaspoon garam masala powder 
2 1/2 tablespoons oil & salt 
Directions:

1. Heat oil.
2. Add ginger and garlic paste.
3. Fry till it becomes brown.
4. Now add the onion and tomato paste and saute.
5. Add all the masalas and mutton pieces and cook for 10 minutes.
6. Add the chopped methi and salt.
7. Cook for 15-20 minutes till the mutton is cooked.
8. Serve with rice or rotis.


Nutrition Facts
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Calories 819  Saturated Fat 19.8g 99% Total Fat 54.1g 83%
Calories from Fat 486 (59%) Polyunsaturated Fat 8.2g Trans Fat 0.0g 
Amount Per Serving %DV Cholesterol 240mg 80%  Sodium 199mg 8% 
Monounsaturated Fat 21.6g Potassium 1256mg 35% Protein 66.0g 132% 
Total Carbohydrate 15.2g 5% Dietary Fiber 3.1g 12% Sugars 6.9g 
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Cheese, Spinach and Fenugreek Leaves (Kasuri Methi) Parathas

Ingredients:


3 cups wheat flour 
1/2 cup grated cheese 
2 cups fresh spinach, washed and chopped 
1/2 cup fresh fenugreek leaves, washed and chopped (methi) 
1/4 cup fresh mint leaves, washed and chopped 
1/2 teaspoon cumin seed 
1/2 inch piece fresh ginger 
3 green chilies 
2 garlic cloves 
salt 
oil, as required 
Directions:

1. In a pot, boil together the spinach, mint and fenugreek leaves alongwith salt to taste. 
2 Allow it to cool completely once boiled. 
3. Then grind it with cumin, ginger, green chillies and garlic to obtain a smooth paste. 
4. In a clean bowl, mix together this ground paste, cheese, wheat flour and water and oil as is required to make a dough just as you make the chappati dough. 
5. Keep the dough aside for 20 minutes. 
6. Then divide it into 8 equal portions. 
7. Roll out each portion till it is 6 inches in diameter. 
8. Roast each paratha on a hot flat bottom griddle(tava) till it is golden brown on either side. Use ghee sparingly to let it cook and get that awesome paratha with ghee flavour. 
9. Serve hot, right off the griddle, alongwith raita for a delectable delightful treat. 
10. Don't forget to thank the Kitchen Goddess who cooks for you while you sit back seeing television or surfing the net. 
11. Enjoy!


Nutrition Facts
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Calories 186  Dietary Fiber 6.0g 24%  Total Fat 2.7g 4%
Calories from Fat 24 (12%) Polyunsaturated Fat 0.4g Trans Fat 0.0g
Amount Per Serving %DV Saturated Fat 1.2g 6% Sodium 78mg 3%
Monounsaturated Fat 0.6g Potassium 317mg 9% Sodium 78mg 3%
Total Carbohydrate 35.5g 11% Cholesterol 4mg 1% Sugars 1.1g
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Lemon or Lime Rice With Fenugreek (Kasuri Methi)

Ingredients:


1 teaspoon fenugreek seeds 
4 dried red chilies, broken into pieces 
4 tablespoons oil 
1 teaspoon black mustard seeds 
1 teaspoon split white Urad Dal 
1 teaspoon channa dal 
2-3 minced serrano chilies 
1/4 teaspoon hing 
12-16 curry leaves 
1/2 teaspoon turmeric 
7-8 cups cooked rice 
salt, as needed 
1 lemon, juice of 
2 to 3 limes, juice of 
1/3-1/2 cup roasted peanuts 
1/4 cup chopped fresh cilantro 
Directions:

1. In a frying pan put the fenugreek (methi) seeds and the dried red chilies and stir-fry for 2 minutes over medium heat to toast the seeds and chilies.
2. Powder in a coffee grinder and set aside.
3. In a dutch oven, put the oil, mustard seeds, urad dal, and chana dal.
4. Heat over high heat until the mustard seeds start to pop.
5. Add the minced serrano chilies and stir until the chilies have softened and the dals are light brown.
6. Reduce heat to very low.
7. Quickly stir in the hing, curry leaves, turmeric, and the powdered fenugreek seeds.
8. In batches add the rice and salt as needed, blending well with each addition.
9. When everything is thoroughly combined, add the lemon or lime juice and stir until well mixed.
10. Garnish with the peanuts and the cilantro.


Nutrition Facts
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Calories 695  Total Fat 24.3g 37% Sodium 159mg 6%
Calories from Fat 218 (31%) Saturated Fat 3.6g 17%  
Amount Per Serving %DV Trans Fat 0.0g  
Monounsaturated Fat 10.9g Cholesterol 0mg 0%  
Polyunsaturated Fat 8.5g Potassium 453mg 12%   
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Corn Methi Pulao

Ingredients:


For rice
1 cup basmati rice 
2-3 peppercorns (kali mirch) 
1 piece cinnamon stick (dalchini) 
2 cloves (laung) 
2 cardamom (green elachi) 
1 onion, sliced 
1 cup fenugreek leaves, chopped (Kasuri Methi) 
1/2 cup sweet corn 
1/4 teaspoon turmeric powder (haldi) 
1 tablespoon butter 
1 tablespoon oil & salt 
Directions:

1. Wash the rice and keep it aside.
2. In a vessel add 2cups of water and bring it to a boil.
3. Heat butter and oil in a pressure cooker, add in the peppercorns, dalcini (cinnamon), laung (cloves), elaichi (green cardamoms) and onion and fry for some time.
4. Then add methi leaves, corns and haldi (turmeric) powder and stir for a few seconds.
5. Finally, add the rice and 2 cups of hot water along with salt and perssure cook for 1 whistle.
6. Allow the steam to escape before opening.
7. Serve hot with fresh curds and papad.

Nutrition Facts
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Calories 127  Total Carbohydrate 21.1g 7% Total Fat 4.0g 6%
Calories from Fat 35 (27%) Potassium 99mg 2% Sodium 13mg 0%
Amount Per Serving %DV Cholesterol 3mg 1% Trans Fat 0.0g 
Monounsaturated Fat 1.1g Saturated Fat 1.3g 6%  Protein 2.3g 4%
Polyunsaturated Fat 1.3g Dietary Fiber 1.3g 5% Sugars 1.1g
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Methi Mattar Malai

Ingredients:


1 cup chopped fenugreek leaves
1/2 cup cooked green peas
A bit of sugar
Salt to taste
2 tbsp oil
1/2 cup milk
1/2 tsp cumin seeds
3 tbsp fresh cream

For Masala Paste

1/2 tsp ginger paste
1 green chilli
5 to 8 cashews
2 tsp poppy seeds (khus khus)
Directions:

Grind the masala and keep ready. In a microwave safe bowl, add oil, fenugreek leaves and cumin seeds and micro high for 2 minutes.

In a seperate bowl, add some more oil, masala paste and micro high for 30 seconds. Add milk, cream, salt as per taste, pinch of sugar, cooked peas and fenugreek leaves. Mix well and micro high for 2 more minutes. (Since i wanted a thick gravy and also retain the white colour of the gravy, 2 tbsp of rice flour mixed in water was added at this stage and micro high for 1 more minute.)

Serve hot with rotis. 

 

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    Kasuri Methi (Leaves)

 

 
   
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