If you’ve ever prepared dishes such as lentil stews or vegetable subzis at home and noticed them lacking something, they could be missing the aromatic spice known as fenugreek. When used in preparing sweet or savory dishes, fenugreek (or methi) seeds can transform them with their unique aroma and mouth-watering flavor.
Fenugreek is a seed native to southern Europe and the Mediterranean region and is cultivated in parts of Central and Southeastern Europe, Western Asia, India, and Northern Africa. Both the leaves and seeds are used in a variety of local cuisines and herbal medicines. They are one of the staple spices used in Indian cooking, with a sweet, nutty flavor reminiscent of maple syrup and burnt sugar. They can be incredibly bitter when eaten raw, but when cooked and combined with aromatics and spices, they lend sweetness and depth of flavor to saucy dishes. Here are some unique fenugreek seeds recipes that bring out their flavor to the max.
Methi Seeds Sabzi
These traditional Maharashtrian dishes are made with sprouted methi seeds. Methi seeds are packed with many health benefits and have been proven to help with regulating blood levels, and they are even more delicious when sprouted.
- ⅓ cup methi seeds
- ⅓ cup finely chopped onions
- 1 tsp chili powder
- ¼ tsp turmeric powder
- 1 tsp jaggery powder
- ½ tsp grated ginger
- 2 tsp grated coconut
- 1 tsp lemon juice
- Salt to taste
- 2 tsp oil
- ½ tsp mustard seeds
- 4-6 curry leaves
- 1 pinch hing (Asafoetida)
Sprouting the Methi:
- Soak the methi seeds in 1 cup of water for at least 4 hours. Set aside for 16-24 hours for the methi seeds to sprout. Drain the water from the methi seeds and tie the seeds in a clean, cotton cloth. Every 3-4 hours, sprinkle some water on the cloth to aid sprouting.
- Drain the water from sprouted methi just before using. Make sure that the methi is moist when you add it to the dish.
- Heat the oil in a kadhai. Add the mustard seeds and wait for them to crackle. Stir in the onion, hing, and curry leaves.
- Stir-fry the onions until they are translucent. Add the rinsed methi and mix well. Sprinkle about one tablespoon of water if the methi seeds are very dry.
- Cook for 5 minutes. Add salt, turmeric, chili powder, and jaggery. Mix well and stir-fry for 2-3 minutes. Turn off the heat. Mix in the coconut and lemon juice. Serve hot with roti or rice!
Fried Methi Seeds Dumplings
An easy and delicious way to prepare dumplings made with flour dough and seasoned with fenugreek, chili powder, and turmeric.
- 3 cups methi seeds
- 1 cup gram flour
- ¼ cup wheat flour
- ½ tsp chili powder
- ½ tsp turmeric powder
- 2 tbsp oil
- Salt to taste
- In a large bowl, mix the gram flour, wheat flour, methi seeds, salt, chili powder, and turmeric. Knead the dough until it is soft and stretchy after being rubbed with oil. Let the dough rest for at least 15 minutes.
- You should be able to form the dough into an oval shape between your palms. The dumplings should be deep-fried first over high flame, then fried on both sides on low flame until cooked through. They can be kept in the refrigerator for a few days.
Paratha stuffed with the goodness of methi seeds for an easy evening meal! This is one of the best fenugreek recipes.
- 3 cups methi seeds sprouted
- ½ cup gram flour
- 1 cup whole wheat flour
- ¼ tsp asafoetida
- ½ tsp chili powder
- 2 tbsp ghee
- 1 tsp green chilies, finely chopped
- 1 tbsp coriander leaves, chopped
- ½ cup ghee (for frying)
- to taste salt
- Gently knead all the ingredients together. Roll like paratha and cook with ghee on a hot tawa on both sides for about 30 seconds each. Serve hot with yogurt!
Methi Seeds Pakoras
The combination of sweet and savory flavors perfectly complements a mug of hot tea. This is one of the lesser-known methi recipes however it is absolutely delicious and gives you the best of the health benefits of methi seeds without compromising on flavor.
- Mustard oil – for deep frying
- 1 cup moong dal
- 1 cup of methi seeds
- 1 cup of raisins
- 2 green chilies finely chopped
- 1 tsp ginger finely chopped
- Salt to taste
- Soak the moong dal and methi seeds for at least 2-3 hours and then grind them into a paste.
- Heat the oil in a small pot. While the oil is heating, add the raisins, green chilies, ginger, and salt to the dal paste, and stir well.
- Deep fry small amounts of the dal batter. The dish is best served with chutney!
Herbal Fenugreek Tea
Fenugreek seed tea can be prepared at any time of the day. Since fenugreek seeds have a strong flavor, they go best with black tea, and this is one of the easiest fenugreek seeds recipes.
- 5 cups water
- 1 tbsp methi seeds
- 2 tsp tea leaves
- A drizzle of honey
- Add fenugreek seeds and tea leaves to a pot of water and allow the water to simmer. Allow the fenugreek seeds and tea leaves to sit in the hot water for 5-10 minutes after they have been boiled.
- Serve hot after straining the tea. Add a drizzle of honey.
Fenugreek seeds are used in several Indian recipes, especially in spice blends, as a chief ingredient in curry and masala powder. They are rich in copper, potassium, calcium, iron, selenium, zinc, manganese, and magnesium. Potassium regulates blood pressure and heart rate in the cells, while the iron is essential for red blood cell production and the enzyme cytochrome oxidase. These seeds can be prepared in eight basic ways, including ground up, in a sauce, or a paste because of the bitter taste and aroma. To bring out the best flavor of your spices, toast them slowly under low heat. Try out these fenugreek seeds recipes!