Methi Vegetable Curry / Fenugreek leaves and Vegetable Curry

Here is a simple yet delicious vegetable curry recipe that goes well with both chapathis and pulao. The addition of methi leaves makes it more flavorful and aromatic. Do try this methi vegetable curry to give a change to your regular veg curry.

Ingredients (Serves 5 – 6)

1. Oil – 2 tbsp

2. Cashews – 1/4 cup

    Garlic – 4 small cloves

    Ginger – 1/4 inch

    Green chilies – 4

2. Onion – 1 1/4 cup, finely chopped

3. Turmeric powder – 1/2 tsp

    Kashmiri chilly powder – 1/2 tsp

    Coriander powder – 1 tsp

    Garam masala powder – 1/2 tsp

4. Potato – 2 small, cubed

    Cauliflower – 1 small, cut into florets

    Green beans – 10, cut into 1/2 inch pieces

    Carrot – 1 medium, cubed

5. Fresh green peas – 1/2 cup

    Methi leaves/ fenugreek leaves – 1 cup heaped, chopped

6. Medium-thick coconut milk – 1/4 cup

    Hot water – 1.5 – 2 cups

7. Thick coconut milk –  2 – 3 tbsp

    Garam masala powder – 1 pinch

8. Salt – To taste

9. Cilantro – 2 tbsp, chopped

Method

1. Grind cashews, garlic, ginger and green chilies to a coarse paste in the small jar of a mixie.

2. Heat oil in a deep pan at medium-high heat. Add finely chopped onion, little salt and cashew-garlic paste. Mix well and saute for 5 – 7 minutes until onion turns golden and the raw smell of ginger and garlic is gone. Add the spice powders numbered 3. Mix well and stir until their raw smell leaves.

3.  Add the vegetables numbered 4, medium thick coconut milk, hot water and enough salt. Mix well. Bring to a boil. Lower the heat to medium-low and cook covered for about 10 minutes stirring once or twice in between. Open and add fresh green peas and chopped methi leaves. Cook for 4 – 5 minutes until vegetables are completely done. Add 2 tbsp coconut milk and cook for a minute. Sprinkle a pinch of garam masala powder. Garnish with cilantro. Serve hot with chapathis /pulao.