Methi and Mixed Veg Curry (Fenugreek Leaf Curry)

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Ingredients

• 2 big bowls (heaped) fenugreek leaves/methi leaves, separated from the stems
• 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 them while preparing this recipe)
• 1/4 teaspoon red chili powder, store-bought (available in Indian stores)
• 1 teaspoon subzi or curry masala, store-bought (available in Indian stores)
• 1/2 teaspoon or more salt, as per taste
• 1/2 teaspoon sugar
• 1/8 teaspoon turmeric powder, optional
• 1 1/2 tablespoons oil

Instructions

1. Wash fenugreek leaves. Pat them dry. They should be completely dry. Otherwise, they may give the curry a bitter taste. Chop them. Keep aside.
2. 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 to 2 minutes on high fire.
3. 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 to 6 minutes over medium fire.
4. Now add chopped fenugreek leaves. Stir-cook for 2 to 3 minutes on low fire or till the leaves give out a nice aroma. By this time, the content becomes almost dry.
5. Add subzi/curry masala powder, red chili powder, and salt. Mix well. Keep the fire very low. Add sugar. Stir-cook for a few seconds. Turn off the fire.
6. The fenugreek leaf and mixed vegetable curry is ready to serve. Serve the hot curry with roti, chapati, phulka, or with any type of flatbread.

Photo Guide

Gather the ingredients.

1 / 10