Kadai Methi

Kadai Methi is a flavorful and nutritious Indian dish made with fresh fenugreek leaves and high-protein chickpeas, cooked in a spiced tomato gravy. This dish is perfect for a wholesome lunch, offering a delightful taste and satisfying texture.

Ingredients

• Fresh fenugreek leaves - 100 grams
• Chickpeas (cooked) - 200 grams
• Tomatoes (finely chopped) - 2 medium (300 grams)
• Onion (finely chopped) - 1 medium (100 grams)
• Green chilies (slit) - 2
• Ginger-garlic paste - 1 tablespoon
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1 teaspoon
• Red chili powder - 1/2 teaspoon
• Cooking oil - 2 tablespoons
• Salt - to taste
• Fresh coriander leaves (for garnish) - a handful

Steps

1. Heat the cooking oil in a kadai or deep pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add the finely chopped onion and sauté until golden brown.
4. Stir in the ginger-garlic paste and green chilies, and cook for 1-2 minutes until fragrant.
5. Add the chopped tomatoes and cook until they soften and oil starts to separate.
6. Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes.
7. Add the cooked chickpeas and stir well to coat them in the spices.
8. Introduce the fresh fenugreek leaves and gently fold them into the mixture, cooking for 5 minutes until they wilt.
9. Sprinkle garam masala on top and mix well.
10. Remove from heat and garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in protein from chickpeas, promoting muscle health.
• Fenugreek leaves are high in fiber, aiding digestion and blood sugar control.

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