Fenugreek or methi is traditionally used as a herb however in many Indian recipes it is used as the main ingredient to cook stir fry vegetables or curries. You can buy this in a fresh food market in Indian subcontinent however in Australia as far as I know it is available in frozen form and can be purchased from most Indian grocers.
I never liked veggies when I was a child, especially Methi...I remember having to eat at many Indian weddings. Today, it's a different story and much as I hate to admit it, I actually savour the flavour.
Ingredients:
1 can of corn kernel
1 onion finely chopped
2 sliced green chillies
2 teaspoon of ginger garlic paste
2 tablespoon of kitchen king masala
1 teaspoon of kasuri methi
1 tomato diced
1 bunch of fenugreek (methi) leaves
1 teaspoon cumin
½ teaspoon red chilli powder
½ teaspoon turmeric
1 tablespoon of oil
½ cup of thick cream
Preparation time: 10 mins
Cooking time: 15 mins
Wash the fresh fenugreek leaves and pluck the leaves. Finely chop the leaves and set aside. If using frozen leaves then either thaw the leaves or defrost them. Once defrosted squeeze the water out until the leaves are dry and loose.
Heat the oil in a pan and add the cumin (jeera), turmeric and green chillies. Add the ginger garlic paste and the onion to the pan next and saute until the onion is translucent. Add the tomatoes and saute for 2 mins.
Add the kitchen king masala, red chilli powder and crushed kasuri methi. Add the corn and saute for about 2 mins. Add the fenugreek leaves and cook for about 3-5 minutes.
Add some salt to your taste and add the thicken cream and let it cook for about 2 mins. Serve with hot Indian roti.
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