How to make Methi fry -

Roasted fenugreek seeds and rice powdered, cooked with masalas and tempered.

Sanjeev Kapoor

This recipe is contributed by Member Girija devi.

Main Ingredients : Fenugreek seeds (methi dana) , Rice (चावल)

Cuisine : Indian

Course : Main Course Vegetarian


You can also find more Main Course Vegetarian recipes like Potato Cheese Balls In Spinach Gravy Methi Kela Sev Chholay Kofta Noor Jahani

Methi fry

Methi fry Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Methi fry Recipe

  • Fenugreek seeds (methi dana) 1 tablespoon

  • Rice raw 1 cup

  • Whole dry red chillies 7-8

  • Oil 3 tablespoons

  • Onion sliced finely 1 medium

  • Garlic chopped 2 cloves

  • Jaggery (gur) 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Curry leaves 10-12

  • Mustard seeds 1/2 teaspoon

  • Tamarind

Method

Step 1

Roast fenugreek seeds, rice and dry red chillies and roast till golden. Cool and grind it to a fine powder.

Step 2

Heat two tablespoons oil in a non-stick pan. Add onions and garlic and saute for two to three minutes. Add 1 cup water and bring it to boil.

Step 3

Add jaggery, tamarind, turmeric powder and salt and cook for three to four minutes.

Step 4

Add the rice powder and stir continuously to avoid lumps and cook till the gravy thickens.Bring it to boil.

Step 5

Heat remaining oil in a non-stick pan. Add curry leaves and mustard seeds and saute till the seeds crackles.

Step 6

Add it to the above mixture and mix well.Serve hot with roti or rice

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.