Methi, also known as fenugreek, can be easily found at specialty stores. We strongly recommend using fresh methi. Make sure you wash and clean the leaves well as they often tend to have a lot of dirt and grime on them. Remember that methi, like spinach and kale, shrinks incredibly when it’s cooked so if you’re cooking for your family buy at least a few bunches and if you’re cooking for several people you will need several bunches! Estimate at least one bunch per person since you can only use the leaves and the stems are discarded.
1 bunch methi leaves, chopped
3 tbsp. corn oil
1 tsp. jeero/jeera (cumin) seeds or powder
1 green mirchi
2 cloves of garlic, grated
1 onion, chopped
salt, to taste
Heat the oil. Create a slit in the green mirchi and add it to the hot oil. If you are using cumin seeds then add those as well. On the other hand, if you’re using powder just hold off on adding it. Add the onion and garlic paste and cook until browned. Be careful not to burn the garlic! Stir in the methi, cumin powder (if using), and salt to taste. Cook for another 5 to 10 minutes or until the methi is soft and wilted. Serve warm.