In our home, methi or fenugreek leaves are one of those vegetables that neither Desi nor I can have enough of. This is a rather pretty vegetable with small leaves and thick stems and a pleasantly bitter taste that mellows when cooked into a nutty deliciousness. But the flavor, as addictive as it is, is not methi’s greatest or only asset: this is one of the healthiest vegetables you can eat, prized in Indian homes for its ability to improve digestion, fight cholesterol and regulate blood sugar levels, among other benefits. I love methi in almost anything: I add it to rice, dals, curries, pakoras, and subzis, and when I don’t have fresh methi on hand I add dry, or kasoori methi, which is available at any Indian grocery store, to effortlessly add a healthy and delicious punch to whatever’s cooking. Today’s recipe, Methi Chaman, has got to be one of my favorite ways of preparing this veggie. For one, it also incorporates spinach, another green powerhouse, that not only adds more flavor and health to the dish but also mellows out the bitterness of the methi, making it an ideal introduction to this veggie for someone new to it. This is an easy enough dish to put together, and one ideal for weeknights when you don’t have a whole lot of time to get dinner ready. You don’t have to do any chopping, except to get the toughest part of the stems out, because the veggies get pureed. And it goes beautifully with almost any Indian bread– vegan naan, roti or paratha – or with a delicious dal like this dal tadka and basmati rice. Check to get new recipe updates by email.
Traditionally a little paneer, an Indian cheese, is added to the recipe at the end, but I just leave it out, or sometimes I add some pan-fried firm tofu (like this vegan palak paneer. ) Potatoes would also be great in here. Enjoy, all!
More vegan recipes with methi
Methi Dal Vegan Methi Malai Paneer Tofu Methi Matar Malai
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