Peanut Fenugreek Curry/Singhdhana Methi Curry

Methi Leaves (Fenugreek Leaves) is good for health in any form of preparation. It has lot of fiber and is rich in Iron.

Ingredients

Fenugreek Leaves – 1 medium sized bunch

Tomatoes – 2 medium sized (chopped)

Onion -1 chopped

Peanut (Ground Nut) – 2 tbsp

Dhania (Coriander) Powder – 1 tsp

Jeera (Cumin) Powder – 1tsp

Chilli Powder – ¾ tsp

Haldi (Turmeric) Powder – 1/8 tsp

Roasted and semi crushed Peanuts – 1 ½ tbsp

Grated Gur (Jaggery) – 1 tsp

Salt to taste

For Tempering

Oil – 1 tbsp

Mustard seeds (Rai) – ¾ tsp

Cumin seeds (Jeera) ½ tsp

Crushed Garlic – 8 pods

Preparation:

Pluck the tender leaves and stems, chop them and wash well.

Heat Oil in a pan. Add Mustard seeds. When it crackles, add Cumin Seeds. Stir for 30 seconds. Add Peanut and Crushed Garlic. Sauté for a minute. Add the Onion.

When the Onion becomes translucent, add Tomatoes and all the dry powders.

Cover and cook till the Tomatoes are half done. Add Methi Leaves and Gur (Jaggery). Cook for couple of minutes.

Add a cup of water, add salt and mix. Close the lid and cook till the leaves are done.

Add roasted Peanut Powder.

Add more salt, if required. Cook for 2 more minutes.

Done!

This curry goes well with Roti, Chappati, and Rice. It goes well with bread also.