Lehsun Methi Raita Recipe
Methi Raita with Garlic is perfect recipe to serve as side dish with your lunch or dinner. It is easy to make and hads the added goodness of healthy methi leaves, making it a super nutritious dish.
Methi Raita with Garlic is perfect recipe to serve as side dish with your lunch or dinner. It is easy to make and good for health. It’s a smart way to add green vegetable in your food. It can be served with parathas or theplas for a simple meal.
Did you know: Fenugreek are known to have a storehouse of minerals and are also known to be a rich source of vitamin C and K as well. A certain study suggest that fenugreek may be helpful to people with diabetes because they contain fiber and other chemicals that are thought to slow digestion and the body’s absorption of carbohydrates and sugar. Fenugreek is said to be an effective heartburn or acid reflux remedy because the mucilage in fenugreek seeds assists in soothing gastrointestinal inflammation, and coating the stomach and intestinal lining.
Serve Methi Raita With Garlic along with Rajasthani Gatte Ki Sabzi and Phulkas for a weekday meal.
If you like this recipe, you can also try other Raita recipes such as
10 M
15 M
25 M
3-4 Servings
Ingredients
- 1 cup Methi Leaves (Fenugreek Leaves) , fresh and finely chopped
- 1 cup Curd (Dahi / Yogurt) , whisked
- 1 teaspoon 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 For tempering
- 1 tablespoon Oil
- 2 Garlic , chopped
- 1/4 tablespoon Kashmiri Red Chilli Powder
How to make Lehsun Methi Raita Recipe
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.
