Ever wonder why restaurant Masala Methi tastes so much better? It’s all about one simple secret we’re ready to share. This easy recipe walks you through creating a perfectly balanced, rich, and aromatic curry. We reveal the key ingredient that adds a creamy texture and deep flavour, taking your dish from good to unforgettable. Stop guessing and start cooking the most delicious Methi of your life. Ready to learn the trick that professional chefs use? Dive into the full article to get the full recipe and stun your family with your cooking skills tonight.
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Ingredients:
- Oil
- Cumin seeds (Jira)
- 3 medium-sized onions, finely chopped
- 1 tbsp of ginger and garlic paste (from 9 cloves of garlic and a 0.5-inch piece of ginger)
- Crushed green chilli (optional)
- 1 medium bunch of fenugreek leaves (Methi), washed and chopped
- Turmeric powder (Halad)
- 1 tbsp of cumin and coriander powder (Jire Dhane Powder)
- 1 tbsp of Kasuri Methi, crushed
- Salt to taste
- Hot water
- 1 tbsp of Kala Masala
- 3 tbsp of peanut powder (Shengdanyache Kut) (or 1.5 tbsp of peanut powder and 1.5 tbsp of ground white sesame seeds)
- 1 tbsp of Kitchen King Masala
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Instructions:
- Heat oil in a pan.
- Add cumin seeds and let them splutter.
- Add the finely chopped onions and saute until they are lightly browned.
- Add the ginger and garlic paste and saute until fragrant. You can also add a crushed green chilli at this point if you’d like.
- Add the chopped fenugreek leaves and saute on medium heat for 2-3 minutes, until the raw smell is gone.
- Add the turmeric powder and cumin-coriander powder, mix well, and saute.
- Add the crushed Kasuri Methi and saute for about a minute.
- Add salt to taste and mix well.
- Pour hot water into the mixture, mix well, and cook for 5-7 minutes on medium heat, until the fenugreek is well-cooked.
- Add the Kala Masala and mix thoroughly.
- Add the peanut powder (or a mix of peanut powder and ground white sesame seeds) and the Kitchen King Masala, then mix well.
- Cook on low heat for another 5-7 minutes, until the masala thickens to your desired consistency. The Methi Masala should be thick but not completely dry.
- Your “Masala Methi” is ready to be served.
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This Secret Makes The Best Masala Methi
Unlock the secret to perfect Masala Methi! This easy recipe reveals a trick for a rich, creamy, restaurant-style taste.
Ingredients
- Oil
- Cumin seeds Jira
- 3 medium-sized onions finely chopped
- 1 tbsp of ginger and garlic paste (from 9 cloves of garlic and a 0.5-inch piece of ginger)
- Crushed green chilli optional
- 1 medium Bunch of fenugreek leaves (Methi), washed and chopped
- Turmeric powder Halad
- 1 tbsp of cumin and coriander powder Jire Dhane Powder
- 1 tbsp of Kasuri Methi crushed
- Salt to taste
- Hot water
- 1 tbsp of Kala Masala
- 3 tbsp of peanut powder Shengdanyache Kut (or 1.5 tbsp of peanut powder and 1.5 tbsp of ground white sesame seeds)
- 1 tbsp of Kitchen King Masala
Instructions
- Heat oil in a pan.
- Add cumin seeds and let them splutter.
- Add the finely chopped onions and saute until they are lightly browned.
- Add the ginger and garlic paste and saute until fragrant. You can also add a crushed green chilli at this point if you’d like.
- Add the chopped fenugreek leaves and saute on medium heat for 2-3 minutes, until the raw smell is gone.
- Add the turmeric powder and cumin-coriander powder, mix well, and saute.
- Add the crushed Kasuri Methi and saute for about a minute.
- Add salt to taste and mix well.
- Pour hot water into the mixture, mix well, and cook for 5-7 minutes on medium heat, until the fenugreek is well-cooked.
- Add the Kala Masala and mix thoroughly.
- Add the peanut powder (or a mix of peanut powder and ground white sesame seeds) and the Kitchen King Masala, then mix well.
- Cook on low heat for another 5-7 minutes, until the masala thickens to your desired consistency. The Methi Masala should be thick but not completely dry.
- Your “Masala Methi” is ready to be served.
