This page been viewed 9611 times

 7 Health Benefits of Fenugreek Leaves

  Last Updated : Apr 24,2018






5/5 stars      1 REVIEW

Fenugreek Leaves, Methi Leaves

Of all the green leafy vegetables available in India, fenugreek or methi is perhaps the most distinctively flavoured. While it has many culinary uses, this herb-plant is also a very effective natural remedy for many ailments, and has long been used in myriad home remedies.

Fenugreek leaves of two types are extensively cultivated in India: the commonly used larger variety, with dark green, oval-shaped and mildly bitter leaves; and the smaller variety with white roots and small green leaves, which is more prevalent in South India and known as menthya/ venthiya keerai, etc. Dried fenugreek leaves, known as kasuri methi, are used as a flavouring agent in numerous North Indian dishes, especially in Kashmiri cuisine.

7 Health Benefits of having Fenugreek Leaves (Methi Leaves)

1. Strong Antioxidant

Being enriched with antioxidants, beta carotene and vitamin C , it helps to build body’s immune system to fight against common diseases.

2.  Iron Rich

Fenugreek leaves are a good source of iron and calcium .

3. Good source of Soluble Fibre 

Methi abounds in galactomannan, a natural soluble fiber present in fenugreek slows down the rate of sugar absorption into blood.

4. Stimulates Breast Milk Production 

According to Ayurveda, methi is rich in diosgenin stimulates production of milk in lactating mothers, and helps induce childbirth. Both the seeds and leaves work as excellent galactagogues to stimulate breast milk production.

5. Treats Indigestion

It has also been used to treat indigestion and flatulence.

6.  Good for Heart

Fenugreek also has known to improve heart health. It contains a good amount of soluble fiber, which increases reduces the bad cholesterol (LDL) which in turn can prevent atherosclerosis and heart attaches or strokes.

7. Prevents Anemia

Fenugreek leaves are very good for blood formation from adolescent girls to pregnant mothers and helps reduce the risk of anemia.
 

14 super healthy Recipes with Methi Leaves

We have given you a lovely collection of Indian recipes using Fenugreek Leaves. There are dals from Methiche Varan to be had with Methi Ki Missi Roti. There is the Gujrati snack Palak Methi Muthia and the use of healthy soya in making Soya Methi Garlic Naan. For a healthy sumptous whole wheat wrap with moong try Methi Moong Sprouts wrap.
 

6 Culinary Uses of Fenugreek Leaves

While many people love the bitter-strong taste of methi, others find it too bitter. To remove the bitterness, sprinkle salt over the leaves and squeeze out the water before using them. Dry-roast kasuri methi before use to enhance its flavour.

Here are some ideas to enrich your daily diet with methi:

1. Use methi to make snacks like Bajra Methi Khakhras, Methi Muthias, methi tikkis, dhoklas, etc. These are wonderful Accompaniments to tea and coffee.

2. Methi leaves can be used in delicious vegetable recipes like Methi chi Patal Bhaji, Methi Mutter Malai , and Paneer Methi Chaman , a delicious Punjabi delicacy.

3. Add finely chopped methi leaves to your regular dal or sambhar.

4. Add methi leaves to Parathas or Theplas and enjoy them with a bowl of curds for breakfast.

5. Toss some methi leaves into rice with a little corn for a crunchy, tasty corn methi pulao.

6. Kasuri methi can be used as an alternative to regular methi. Soak the kasuri methi in water for some time and then use.



Health Benefits Of Fenugreek Leaves

1.  
 by Tarla Dalal
Varan refers to traditional Maharashtrian lentil-based dishes. Here, cooked toovar dal is perked up with fenugreek leaves and tasty spice powders and pastes. An aromatic tempering adds to the traditional charm of the Methiche Varan, making sure that its aroma and flavour remind you of mom’s cooking! Indeed, this is a homely and satiating treat that you will thoroughly enjoy, when had with a bowl of hot rice or a few phulkas , you can also add on subzis like Batata Ani Flower Cha Rassa or Bharleli Vaangi and Onion Tomato Koshimbir to round up your meal.
2.  
 by Tarla Dalal
This recipe is an all time favourite. Puréed cauliflower perked with onion and spices imparts a creamy texture to this subji and eliminates the use of high calorie ingredients such as cream and cashewnuts. Methi has plenty of iron and vitamin a while fresh green peas provide fibre which adds bulk and satiates your appetite. This recipe is a perfect accompaniment for nutritious garlic naans.
3.  
 by Tarla Dalal
Minimal usage of oil makes this recipe enjoyable to eat without the guilt of indulging in the original fried version of puris. These baked puris moreover provide for iron and calcium in your diet. These also make a great snack in your first trimester and can easily find place in a low calorie diabetic menu as well.
4.  
 by Tarla Dalal
Methi Pitla is a simple yet tasty Maharashtrian delicacy that can be rustled up in a jiffy to enrich your diet with iron, folic acid and zinc too. Zinc plays an important role in maintaining your immunity levels, and also lends a stunning glow to your skin. Just make sure you serve the Pitla immediately on preparation, as it becomes lumpy over time.
Onion lends that inimitable crunch and slight sweetness that perfectly balance the flavour of this roti. Methi deserves equal or more credit in this recipe as it is highly benficial for diabetics to control blood sugar levels. The combination of two flours is also very nutritious. Since this Methi ki Missi Roti is cooked without oil, it averts a lot of calories, making a wholesome meal when served with Healthy Subzis and Low Fat Curds . **Disclaimer: It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
Iron-laden methi greens are combined with vitamin c rich tomatoes which helps in the absorption of iron. For an additional fibre touch, i have used the unpolished brown rice which is beneficial for weight watchers, diabetics and people with high cholesterol.
7.  
 by Tarla Dalal
Methi is an ingredient normally used to make rotis and parathas , but usually it is either sautéed or blended and added to the dough itself. These Stuffed Methi Parathas are quite different because methi is used as a stuffing. The sautéed greens are bound together with besan and flavoured jazzily with chaat masala. Since the methi mixture is stuffed into the parathas, its quantity is more and its flavour is very noticeable. So, for those who love the pleasant bitterness and strong aroma of methi, this paratha is a dream come true. Serve these flavour-packed parathas for breakfast with a cup of curds. You can also try these other parathas with unusual stuffing like Papad Stuffed Parathas , Spicy Rice Parathas and Stir-Fried Vegetable Parathas .
8.  
 by Tarla Dalal
A nutritious and flavourful roti that is just right for a day packed with activity. It gives you all the protein, fibre and energy you need to walk through the day with vigour. The thoughtful combination of flours gives it an inviting aroma and an irresistible flavour and texture. The paneer makes the rotis soft, while the methi makes it more flavourful. Serve these rotis hot to enjoy its true taste.
9.  
 by Tarla Dalal
Tikki with chole is an evergreen favourite with street food lovers. Here, we take that popular combo to an unexplored plane of culinary enjoyment. Bursting with the flavour of fenugreek leaves and green chillies, these special Potato and Methi Tikkis feature cheese for added flavour and a pleasurably chewy texture. Topped with tangy, spicy Chole and crunchy onions, the tikkis create a flawlessly perfect snack that everybody will relish, whether at a party or any other day for that matter.
10.  
 by Tarla Dalal
The chewiness of plain flour naan can be quite tiresome after a helping! This sumptuous Soya Methi Garlic Naan made of fenugreek leaves and soya flour is not only rich in iron and low in calories, but also more enjoyable, with loads of garlic that not only imparts a nice flavour but also aids in reducing blood pressure. Enjoy this tasty naan without compromising on health!
I’d say, “steam them, season them, and gobble them up!” you should ideally follow this process in quick succession and serve the palak methi na muthia soon after steaming—as freshness ensures the greatest satisfaction as far as this dish goes. It does take a while to painstakingly clean and chop the spinach and fenugreek leaves for making the dumplings, but it is definitely worth the while. You can also try other muthias like Palak and Doodhi Muthia and Bajra Onion Muthia .
Easy to make but superlatively delicious, this kadhi plays perfect host to delectable, non-fried, methi-flavoured koftas. These unique koftas are made with flours of multiple grains, perked up with lemon juice and ginger-green chilli paste. The koftas are steamed and not deep-fried, so they will not aggravate acidity. Neither the koftas nor the kadhi is spicy, so this dish is quite stomach-friendly. Serve the Methi Koftas in Kadhi for lunch along with any stomach friendly roti .
13.  
 by Tarla Dalal
These sumptuous whole wheat wraps are perfect to have for brunch, or as a meal on the go. The use of fibre-rich ingredients like methi and moong make this an ideal food for diabetics. In general, most fibre-rich foods help the lower blood glucose levels, but methi is all the more efficient because it stimulates the production of insulin. Moong is a good source of antioxidants, Vitamin A too, which is another plus point for a diabetic diet. Interestingly, the Methi and Moong Sprouts Wrap is also a good way to make use of leftover chapatis!
14.  
 by Tarla Dalal
Methi Moong Dal Dhokla, are generally healthy, no doubt, but this is an even more nutritious version, as the dal is used with the skin and a leafy vegetable is also added. Besan is added to bind the ingredients. Moong dal is rich in proteins, folic acid etc. , making this a nutri-scrumptious delight! You can also indulge your creative side and experiment by adding palak in place of methi, or other such combinations. That said, remember to ensure proper consistency of the batter – if you add too much water while grinding, the Dhokla will neither be firm nor cooked properly.
Subscribe to the free food mailer

Most Popular Shakes and Smoothies

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email
Rate and review this recipe and get 15 days FREE bonus membership!

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Health Benefits of Fenugreek
5
 on 03 Feb 18 01:18 PM


Atleast 2-3 times in a week i make fenugreek dry subzis in our meals because everyone like fenugreek in my family. I was alway thinking of giving variety in fenugreek and this dream was completed through recipe collection from this article. Methi Kofta Curry, Methi-moong ka Dhokla, Tomato Methi Rice,Paneer methi roti was made & liked by everyone. Maharashtrian Methi varan was damm good.