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Fresh Methi Leaves & Peanut Curry

Methi & Peanut Curry- Methi greens or fresh fenugreek leaves are very healthy and good source of various nutrition. Methi leaves are treasure full of various vitamins, calcium and antioxidants. On other hand peanut are very good source of protein, iron, magnesium etc. Methi & Peanut curry combo is not only healthy but very yummy too.

I learned this recipe from a very dear friend of mine who is very fond of cooking and an excellent cook herself. When I made this recipe for the first time, it became my family favorite immediately. This recipe is really simple and very easy to prepare. Give this recipe yummy and healthy recipe a try and Enjoy!!!


Step by Step Instructions with Photos

For the Yogurt Mix

  1. In a mixing bowl add turmeric powder, red chili powder and coriander powder. Give it a mix.
  2. Next add in besan and salt. Add 1 cup of water to make smooth paste. Keep it aside.

For the Curry

  1. In mortar crush finely ginger, garlic and green chili. You can use grinder to make paste.
  1. Add diced butter and mix everything using fork or butter knives until mixture turns crumb looking texture. Don’t over mix or the sPick and rinse methi leaves under cold water. Strain all water and chop them finely. streusel will turn into paste.
  1. Coarsely grind the peanut in grinder and keep aside.
  1. In a pan heat ghee on medium flame and add cumin seeds. Once cumin starts to sizzle add crushed ginger, garlic and chili to the pan. Sauté it for 30 seconds until raw smell is gone. 
  2. Next add in crushed peanuts and sauté it for 1 minute. Keep stirring occasionally.
  1. Now add chopped onion and sauté until onion turns soft and translucent.
  1. Add chopped fenugreek leaves and give everything a nice mix.
  1. Add yogurt mix and cook everything for 8-10 minutes on medium flame. 
  1. Add more water if required. Keep stirring it occasionally. 

Tadka & Serving

  1. For serving, transfer the curry in a serving bowl.
  2. Next for tadka, heat ghee in a small pan. once ghee is hot, add cumin seeds. Add whole red chili when cumin starts to sizzle.
  3. Switch off the flame and add red chili powder and pour immediately over the curry.
  4. Serve hot with Roti, Naan or Rice.

Recipe Card

Cooking Method ,
Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins
Servings 4
Best Season Suitable throughout the year
Description

Fresh Methi Leaves & Peanut Curry - Methi greens or fresh fenugreek leaves are very healthy and good source of various nutrition.  Methi & Peanut curry combo is not only healthy but very yummy too. When I made this recipe for the first time, it became my family favorite immediately. This recipe is really simple and very easy to prepare. Give this recipe a try and Enjoy!!!

Ingredients
    For the Yogurt Mix
  • 1 cup. Curd/Yogurt
  • ¼ Tsp. Haldi/Turmeric powder
  • 1 Tsp. Kashmiri lal mirch/Red chili powder
  • 2 Tsp. Dhaniya powder/Coriander seed powder
  • 2 Tbsp. Besan/Gram Flour
  • Salt to taste
    • For the Curry
  • 1 cup Roasted peanut
  • 3 cups Fresh methi/Fenugreek leaves
  • 3 Tbsp. Ghee/Clarified butter
  • ½ Tsp. Jeera/Cumin seeds
  • 1 inch Ginger (peeled and roughly chopped)
  • 3-4 Garlic cloves
  • 1-2 pc Green chili
  • 1 big/1 cup Onion
    • For the Tadka
  • 1 Tsp. Ghee
  • ¼ Tsp. Jeera/Cumin seeds
  • 1-2 pc Whole dry red chili
  • ¼ Tsp. Kashmiri lal mirch/Red chili powder
Instructions
    For the Yogurt Mix

  1. In a mixing bowl add turmeric powder, red chili powder and coriander powder. Give it a mix.

  2. Next add in besan and salt. Add 1 cup of water to make smooth paste. Keep it aside.

    3. For the Curry

  3. In mortar crush finely ginger, garlic and green chili. You can use grinder to make paste.

  4. Pick and rinse methi leaves under cold water. Strain all water and chop them finely. 

  5. Coarsely grind the peanut in grinder and keep aside.

  6. In a pan heat ghee on medium flame and add cumin seeds. Once cumin starts to sizzle add crushed ginger, garlic and chili to the pan. Sauté it for 30 seconds until raw smell is gone. 

  7. Next add in crushed peanuts and sauté it for 1 minute. Keep stirring occasionally.

  8. Now add chopped onion and sauté until onion turns soft and translucent.

  9. Add chopped fenugreek leaves and give everything a nice mix.

  10. Add yogurt mix and cook everything for 8-10 minutes on medium flame. 

  11. Add more water if required. Keep stirring it occasionally. 

    12. For the Tadka & Serving

  12. For serving, transfer the curry in a serving bowl.

  13. Next for tadka, heat ghee in a small pan. once ghee is hot, add cumin seeds. Add whole red chili when cumin starts to sizzle.

  14. Switch off the flame and add red chili powder and pour immediately over the curry.

  15. Serve hot with Roti, Naan or Rice.

Keywords: Indian Curry
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Rekha Nahata
A Food Blogger

Hi,
I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are  delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore! 

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