Mixed Vegetables with Fresh Fenugreek (Sabzi Methi)

I’ve made a handful of vegetable curries like this, and we love them al! This recipe is flavorful, packed with lots of fresh veggies and greens. This is exactly the sort of meal that I love having around for leftovers because it tastes better the next day. The recipe isn’t spicy per se, but a couple of Thai chilles can ramp up the heat in a delicious way. But this recipe as written may get past the picky ones( remember there is potatoes that makes it all better) also chopping the cauliflower, carrots, and potatoes into smaller pieces helps them cook evenly, importantly texture is crucial when a curry lacks that “saucy” component. .

Curries like this is what we call sukha sabzi, a dry curry. It’s best paired with chapatis, puri, parathas or naan. The lack of sauce in this curry(for lack of a better word) is not best to pair with rice, if rice is your preferred way to eat I recommend add a yellow dal to make it an ideal Indian homestyle meal. For me potatoes bring enough of the carb component to eat it as is, but you do you!

ProTips

• Precook the potatoes until cooked yet firm so all the veggies cook at the same time.
• Chop all the veggies pretty much the same size for the same reason as above.
• If its hard to find fresh fenugreek leaves, fresh spinach, baby chard or kale are good swaps.
• This dry curry is mild, adding some red chilli powder or couple of hot peppers will be enough heat to make it spicy.
• This is a dry curry, a few spoonful of water can be added while cooking so the veggies and spices don’t stick to the bottom of the pan.

Mixed Vegetables wiith Fresh Fenugreek

Meera

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 6 as Side

Equipment

• Kadhi or wok with lid or a large saute pan

Ingredients

  

1x2x3x

• 1 medium cauliflower, broken into bite sized pieces
• 1 largish potato or 2 medium cut into bite sized pieces and precooked until tender yet firm
• 2 medium carrots, chopped into bite size pieces
• 1 heaped cup shelled peas
• 1 medium onions chopped
• 2-3 cups packed picked, washed, chopped fresh fenugreek
• 1 fat inch ginger, minced
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp mild sweet paprika or Kashmiri chilli powder or hot chilli powder
• ½ tsp garam masala optional
• ¼ tsp ground fresh black pepper
• 2 tbsp avocado or any any neutral oil or coconut oil
• sea salt as needed

Instructions

 

• Inn a large sauté pan/kadhai or wok warm the oil. add cumin seeds and chopped onions. sprinkle a little salt and sauté for 5 minutes until it begins to soften and change color.
• Add garlic, ginger,turmeic, coriander, paprika, Garam Masala if using, carrots, cauliflower and sauté for 2 minutes and make sure all the spices have coated the veggies. Sprinkle a little bit of salt, mix well, cover to cook on medium heat. sauté frequently to cook evenly. You may sprinkle some water if the curry is dry. Add the potatoes, peas, cover and cook for 6-7 minutes until the carrots and potatoes have fully cooked. Make sure the curry is not dry, if so a few spoonfuls of water will help.
• Add the chopped fenugreek and combine well. Cook for 2-3 minutes until the greens have wilted. Taste and add salt if needed. Seve with yellow dal and any Indian flatbread.

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