Methi Chutney Curry

Methi Chutney Curry is a flavorful Indian side dish that combines the unique bitterness of fresh fenugreek leaves with a spicy and tangy chutney, creating a delightful accompaniment to various meals. This gluten-free dish is not only easy to prepare but also packed with nutritional benefits.

Ingredients

• Fresh methi leaves (fenugreek) - 100 grams
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Green chili - 1, slit
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Coconut oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Cilantro - for garnish

Steps

1. Wash the methi leaves thoroughly and chop them coarsely.
2. In a pan, heat coconut oil over medium heat and add mustard seeds. Let them splutter.
3. Add cumin seeds and chopped onions to the pan, sauté until the onions turn golden brown.
4. Stir in the grated ginger, minced garlic, and slit green chili. Sauté for another 2-3 minutes.
5. Add the pureed tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the mixture.
6. Add the chopped methi leaves to the pan and stir well. Cook for about 5-7 minutes until the leaves are wilted and cooked through.
7. Finally, add lemon juice and mix well. Cook for another 2 minutes.
8. Garnish with chopped cilantro and serve hot.

Nutrition

• Calories: 130
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in iron and calcium from methi leaves.
• Contains antioxidants that help in reducing inflammation.

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