Preparation time
- Total: Approximately 25 minutes
- Preparation: 10 minutes
- Cooking: 15 minutes
Ingredients
- 1 cup Methi Leaves (Fenugreek Leaves) - fresh and finely chopped
- 1 cup Curd (Dahi / Yogurt) - whisked
- 1 teaspoon Sunflower Oil
- 4 Garlic - chopped
- Salt - to taste
- 1/2 tablespoon Cumin powder (Jeera)
- 1/2 tablespoon Chaat Masala Powder
- Black Salt (Kala Namak) - to taste
- Water - as required
- 1/2 tablespoon Chaat Masala Powder
- Black Salt (Kala Namak) - to taste
- Water - as required
- 1 tablespoon Sunflower Oil
- 2 Garlic - chopped
- 1/4 tablespoon Kashmiri Red Chilli Powder
Instructions
- To begin making the Methi Raita With Garlic recipe, heat oil in a pan on medium flame, add the cumin seeds and let it sizzle
- To this add chopped garlic and saute till they turn golden in colour and the raw smell of the garlic goes away
- Add chopped methi and saute it on high flame
- Now add salt to taste, and cook until the methi leaves wilt down
- Once methi is cooked, turn off the heat and keep it aside to cool it down
- In a mixing bowl, combine the yogurt along with cumin powder, chaat masala, black salt and cooked and cooled methi mixture
- Add some water if you would like to adjust the Methi Raita consistency
- Serve Methi Raita With Garlic along with Rajasthani Gatte Ki Sabzi and Phulkas for a weekday meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Indian
- Side Dish
- Vegetarian