Vegan Curries: Fenugreek Leaves (Methi) and Mixed Veggie Dry Curry Recipe

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves three or four people

Updated on May 6, 2017

I worked as a banker for 17 years. I work now as a freelancer for indexing. I love cooking tasty, healthy meals and staying fit.

Fenugreek leaves(methi) and mixed vegetables dry curry

5 stars for Fenugreek Leaves and Mixed Vegetables Dry Curry

Ingredients

2 big bowls(heaped) fenugreek leaves/methi leaves, separate the leaves from the stem
2 cups tomatoes, finely chopped
1/2 cup onion, finely chopped
1/2 cup capsicum/bell pepper, finely chopped
1/4 cup fresh peas/frozen, optional, I didn't use
1/4 tsp red chili powder, store bought-available in Indian stores
1 tsp subzi or curry masala, store bought-available in Indian stores
1/2 tsp or more salt, as per taste
1/2 tsp sugar
1/8 tsp turmeric powder, optional
1 1/2 tbsp oil

Wash fenugreek leaves. Pat dry them. They should be completely dry. Otherwise, they may give bitter taste to the curry. Chop them. Keep aside.
Heat oil in a pan. Throw in chopped onions. Saute them till golden. Add chopped capsicum. Continue stir-frying till capsicum becomes tender. It may take about 1-2 minutes on high fire.
Add chopped tomatoes. No need to add water in this curry. Continue cooking the veggies till they become mushy and dry. It may take about 5-6 minutes over medium fire.
Now add chopped fenugreek leaves. Stir cook for 2-3 minutes on low fire or till the leaves give out nice aroma. By this time, the content becomes almost dry.
Add subzi/curry masala powder, red chili powder, and salt. Mix well. Let the fire be very low. Add sugar. Stir cook for a few seconds. Turn off the fire.
Fenugreek leaves and mixed vegetables curry is ready to serve. Serve hot curry with roti, chapati, phulka, or with any type of flatbread.

Click thumbnail to view full-size