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Health Benefits of Fenugreek Leaves

Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron. One hundred grams of fenugreek leaves comprise only 49 calories. The leaves have good dietary fiber and are enriched with Vitamin C. The Vitamin K from fenugreek greens are comparable to spinach.

Fenugreek, or  Methi, Kasoori Methi (Hindi), Trigonella foenum-graecum (botanical name), Leguminosae family, seeds are very popular as a spice. Fenugreek leaves are bitter in taste. People have also recognized the leaves of the plant as a powerful herb. The herb grows about 2 feet in height. Fenugreek has slender stems and the tripartite, serrated leaves appear in light green color. Each fenugreek seed shell or pod produces around twenty brownish yellow seeds. The bitter, spicy, pungent, aromatic seeds appear oblong, small, flat, and hard.

If you want to boost cooking flavor, you may add fenugreek leaves to any kind of cooking using dal, vegetable, rice, or atta (chapathi flour).

Nutrition Data on Fenugreek Leaves

Fenugreek leaves are enriched with minerals like potassium, calcium, and iron. Fresh leaves comprises 3 to 5 % of protein.

Vitamins Available

Fenugreek leaves are enriched with Vitamin C. The Vitamin K from fenugreek greens are comparable to spinach.

Calorie Content of Fenugreek

One hundred grams of fenugreek leaves comprises only 49 calories. The leaves have has good dietary fiber.

Health Benefits of Fenugreek Seeds

  1. Fenugreek leaves are cooling, mildly laxative, pungent, and aromatic.
  2. Consumption of fenugreek leaves restores excellent digestion abilities. You will not get common digestive problems like digestive disorders and iron deficiency.
  3. Regular gargle using water soaked leaves will prevent or heal mouth ulcers. It is a quick remedy for sore throat.
  4. Improving the milk secretion in lactating mothers.
  5. Protect against cancers of the breast and colon.
  6. Lowering type-1 and type-2 diabetes. 
  7. Lower serum cholesterol, triglyceride, and low-density lipoprotein. 

Fenugreek Leaves (Methi) Stuffed Paratha

Ingredients

  • Whole-wheat flour 500 gr
  • Fenugreek leaves 200 gr
  • Cooking oil 150 ml
  • cumin seeds 1 Tablespoon
  • turmeric powder ½ Tablespoon
  • Garam masala powder ½ Tablespoon
  • red chilli powder ½ Tablespoon
  • Salt to taste

Method

  1. Take fenugreek leaves. Wash and dry them. Chop them into pieces.
  2. Mix atta or wheat flour, chopped fenugreek leaves, one tablespoon of cooking oil, garam masala poder, turmeric powder, red chilli powder and cumin seeds in a bowl. Sprinkle salt to taste. Mix it well.
  3. Just add a small amount of water. Knead the mixture. You may require water to get smooth dough to a desired consistency. Knead well till the dough becomes very soft.
  4. Allow it settle for half an hour.
  5. Now have dough divided into lemon sized balls. Make it smooth and uniform.
  6. Roll the dough in your rolling board. Add dry flour to improve rolling. Make it into uniform, circular sheets (6 inch diameter and 6 to 7 mm thick).
  7. Keep the sheet folded and roll again into a circular shape. Repeat it one or two times.
  8. Place tawa on your stove. Light the stove. Put parathas on top of your tawa. Fry it well. Fry each side for several minutes. Keep changing. Now you will notice air bubbles make your paratha fluffy and soft. Now smear some oil on the surface. And fry it well till it becomes golden brown.
  9. Serve with your favorite side dish or subji.

Aloo Methi

Ingredients

  • Fenugreek leaves 200 gr
  • Potato Medium size Four numbers
  • Tomato Medium size One number
  • Garlic flakes Two to Three numbers.
  • Cooking oil 50 ml
  • Cumin seeds 1 Tablespoon
  • turmeric powder ½ Tablespoon
  • Garam masala powder ½ Tablespoon
  • Red chilli powder ½ Tablespoon
  • Red Chillies 2 – 3 numbers
  • Salt to taste

Method

  1. Take a sauce pan. Light stove. Heat a spoon full of oil and add chopped garlic and cook till it becomes golden brown. Just add cumin seeds and dry red chilies.
  2. Once you get frying of cumin seeds complete and red chillies changing its color, just add garam masala powder, turmeric powder, red chilli powder and sprinkle salt to taste.
  3. Now add chopped tomato. Saute well till the vegetable gets cooked well.
  4. Now it is time to add potato. Mix the ingredients well to get into uniform blendings.
  5. Cook well till the contents turns into a semi solid gravy.
  6. Add chopped fenugreek leaves and see that the leaves are full blended well with the gravy.
  7. Serve the potato fenugreek leaves gravy hot with stuffed paratha, roti, chapathi etc.,.

Fenugreek Salad

Ingredients

  • Fenugreek leaves 150 gr
  • Tomato Medium size One number
  • Onion medium One number
  • Cumin seeds One Tablespoon
  • Lemon Juice One Tablespoon
  • Green Chillies 2 – 3 numbers
  • Garam masala powder ½ Tablespoon
  • Red chilli powder ½ Tablespoon
  • Pepper ½ Tablespoon
  • Salt To taste

Method

  1. Take fenugreek leaves. Wash it and make dry. Chop it into pieces.
  2. Chop the vegetables tomato and onion
  3. Add chpped green chillies, garam masala powder and red chill powder.
  4. Sprinkle salt and pepper
  5. Serve it in a bowl
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  1. Nice article. Years back, I used to read articles in a magazine called “Mooligai mani” which was brought out by Kannappan. I have always given herbal medicines to my children, and I can swear by their efficacy.

  2. Very nice but a potato is all you need to stay healthy.

  3. Thanks for sharing!,I’ll try the salad first.

  4. Let me get this straight. We are taking something that is claimed by those selling it to be healthy. We are adding good things like cooking oil. We are processing (cooking) it….

    Is this still healthy if it was to start which is in question?

  5. nice article. tnx 4 sharing it

  6. Fenugreek=good stuff. Thanks for sharing the recipes. Comment to Mr. Brandt: I suppose you could always graze in the garden…rinse off with garden hose, and eat it on the spot. ;)

  7. good stuff..

  8. Fenugreek is a wonder medicine. I have been taking this in the night time for long time. Its my experience that any stomach related ailments fenugreek seed can be taken in raw form.

  9. I like methi leaves very much. I always prefer fresh methi leaves and paratha made from methi leaves are the best. I have tried new recipe of methi and am interested to learn more. my methi- moongdal recipe may interest you. check my blog, and do give your valuable comments on my recipes.

  10. nice recipes are shared i’d like to try methi paratha.

  11. fenugreek health benefits

  12. My son adds the green methi leaves with other spices to cook my favorite fish and chicken dishes.

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