Fenugreek Seeds Dry Curry

non-veg non-veg Gluten Free| Vegan | Lactose FreeLow Carb | Grain Free 

Serves 2-3

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INGREDIENT QUANTITY GLYCEMIC INDEX LEVEL
Fenugreek (Methi) Seeds 50g <10 Negligible
Non- Refined Oil (Groundnut, Sesame or Coconut) 3-4 Tbsp. 0 Nil
Cumin ½ Tsp., whole <10 Negligible
Onion 2-3 in number, medium sized, finely chopped <10 Negligible
Ginger Garlic Paste ½ Tsp. <10 Negligible
Chili Powder ½ Tsp. <10 Negligible
Turmeric Powder ¼ Tsp. <10 Negligible
Coriander Powder 1 ½ Tsp. <10 Negligible
Tomatoes 2 in number, chopped <50 Low
Green Chili 1 – 1 ½ Tsp., chopped <20 Very Low
Tamarind Pulp (very thick consistency) ¾ Tbsp. 60 Borderline Moderate
Salt As per taste 0 Nil
Coriander Leaves To garnish <10 Negligible

Note: All ingredients used should be organic, free from pesticides and Non-GMO.

Method:

  • Wash and soak the methi seeds in water overnight and drain the next day. Now boil the soaked methi seeds in water just above the level of the seeds and drain.
  • Heat oil in a medium pan and add the cumin seeds and finely chopped onions; fry until the onions become translucent and soft.
  • Now add the ginger garlic paste and sauté it.
  • Add the chili powder, turmeric powder and coriander powder and mix with the contents of the pan.
  • Once mixed add in the tomatoes, chilies, salt and methi seeds and combine thoroughly.
  • Lower the flame to simmer (very low flame orelse the methi curry will burn) and place a hollow lid on top of it with a little water in it (make sure at any given point no water should enter the pan) and let it sauté for 20 mins. Keep mixing occasionally without letting any water enter the pan from the lid. The water on the lid helps cook the methi dry curry using the steam and without burning it.
  • In the meanwhile prepare the tamarind paste. Place some tamarind in a vessel and boil it in water. Once boiled drain out all the excess water and squeeze out all the remaining water from the tamarind using a muslin cloth. This will make a thick consistency pulp for the curry. Make sure the pulp is thick enough.
  • After 20 mins of cooking the methi dry curry add the freshly prepared tamarind pulp and sauté for a minute. Taste to check for the salt content.
  • Garnish with coriander leaves and top it with a slice of tomato. Serve and Enjoy!

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