Methi Jeera – Fenugreek w/ Cumin

Methi Jeera

  • Servings: 2
  • Difficulty: easy
  • Print

2 bunches of fresh methi/fenugreek leaves (cleaned, washed and finely chopped)
1-2 garlic pods minced
1/2 of a small red onion/chopped
Salt To Taste
1/4th tsp turmeric powder
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds
2-3 green chilies
2-3 tbsp olive oil
1/2 lemon juice

1. Wash methi and chop if required. Heat oil in a heavy bottom pan and add garlic and fry till brown. Add cumin seeds and chilies.

2. When cumin seeds are done and chilies turn brown add salt, onions and turmeric. Sauté for a minute

3. Add fenugreek/methi and cook on a medium flame till done and till water is fully absorbed.It takes around 8-10 minutes, after it’s fully cooked add 1/2 lemon juice(optional)

4. Serve it hot with coco-wrap or flax wrap.



2 thoughts on “Methi Jeera – Fenugreek w/ Cumin

  1. Seeing all your recipes, i am so thrilled to start on with keto diet. Thank you, thank you, thank you so much.

    Inhave ine question: how much almond flour can be consumed in one day or one week? Is there any alternative for almond flour?



    1. Hi Aparna – thank you for the kind words, Since how long are you on Keto. Induction phase and adaptation phase are key and based on your body constituency and healing it could be a few tbs.

      Good luck! Sorry took so long to respond.


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