Garlic Methi Raita Recipe
A vegetarian Indian recipe with methi leaves (fenugreek leaves) - fresh and finely chopped, curd (dahi / yogurt) - whisked, sunflower oil. Ready in 25 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Methi Raita With Garlic recipe, heat oil in a pan on medium flame, add the cumin seeds and let it sizzle
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)garlic - chopped(4)cumin powder (jeera)(1/2 tablespoon)garlic - chopped(2) - 2
To this add chopped garlic and saute till they turn golden in colour and the raw smell of the garlic goes away
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)garlic - chopped(4)garlic - chopped(2) - 3
Add chopped methi and saute it on high flame
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)garlic - chopped(4)garlic - chopped(2) - 4
Now add salt to taste, and cook until the methi leaves wilt down
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)salt - to tasteblack salt (kala namak) - to tasteblack salt (kala namak) - to taste - 5
Once methi is cooked, turn off the heat and keep it aside to cool it down
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup) - 6
In a mixing bowl, combine the yogurt along with cumin powder, chaat masala, black salt and cooked and cooled methi mixture
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)salt - to tastecumin powder (jeera)(1/2 tablespoon)chaat masala powder(1/2 tablespoon)black salt (kala namak) - to tastechaat masala powder(1/2 tablespoon)black salt (kala namak) - to tastekashmiri red chilli powder(1/4 tablespoon) - 7
Add some water if you would like to adjust the Methi Raita consistency
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)water - as requiredwater - as required - 8
Serve Methi Raita With Garlic along with Rajasthani Gatte Ki Sabzi and Phulkas for a weekday meal
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)garlic - chopped(4)garlic - chopped(2)
Nutrition Facts
Per serving
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Garlic Methi Raita Recipe
A vegetarian Indian recipe with methi leaves (fenugreek leaves) - fresh and finely chopped, curd (dahi / yogurt) - whisked, sunflower oil. Ready in 25 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
8 steps- 1
To begin making the Methi Raita With Garlic recipe, heat oil in a pan on medium flame, add the cumin seeds and let it sizzle
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)garlic - chopped(4)cumin powder (jeera)(1/2 tablespoon)garlic - chopped(2) - 2
To this add chopped garlic and saute till they turn golden in colour and the raw smell of the garlic goes away
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)garlic - chopped(4)garlic - chopped(2) - 3
Add chopped methi and saute it on high flame
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)garlic - chopped(4)garlic - chopped(2) - 4
Now add salt to taste, and cook until the methi leaves wilt down
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)salt - to tasteblack salt (kala namak) - to tasteblack salt (kala namak) - to taste - 5
Once methi is cooked, turn off the heat and keep it aside to cool it down
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup) - 6
In a mixing bowl, combine the yogurt along with cumin powder, chaat masala, black salt and cooked and cooled methi mixture
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)salt - to tastecumin powder (jeera)(1/2 tablespoon)chaat masala powder(1/2 tablespoon)black salt (kala namak) - to tastechaat masala powder(1/2 tablespoon)black salt (kala namak) - to tastekashmiri red chilli powder(1/4 tablespoon) - 7
Add some water if you would like to adjust the Methi Raita consistency
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)water - as requiredwater - as required - 8
Serve Methi Raita With Garlic along with Rajasthani Gatte Ki Sabzi and Phulkas for a weekday meal
methi leaves (fenugreek leaves) - fresh and finely chopped(1 cup)garlic - chopped(4)garlic - chopped(2)
About this recipe
A vegetarian Indian recipe with methi leaves (fenugreek leaves) - fresh and finely chopped, curd (dahi / yogurt) - whisked, sunflower oil. Ready in 25 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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