Methi and Lotus Stem Curry is a special dish that brings together the bitter notes of fenugreek leaves with the crispy-tender texture of lotus stem. I first tried this recipe at my grandmother’s house, and it quickly became one of my favorites. The combination might sound unusual, but trust me – these ingredients work magic together.
About the Recipe
This recipe turns simple ingredients into something special. The bitter fenugreek leaves balance perfectly with the mild, crunchy lotus stem. It’s not your everyday curry – it’s different, delicious, and sure to impress your family. The dish comes together in about 30 minutes, making it perfect for busy weeknights.
Why You’ll Love This Recipe
You’ll love how the lotus stem stays slightly crispy while soaking up all the spicy flavors. The methi adds a distinctive taste that makes this curry stand out. It’s also a healthy option – both main ingredients are packed with nutrients. The dry consistency makes it perfect for scooping up with bread, and it’s great for meal prep too.
Methi and Lotus Stem Curry
Cooking Tips
– Always clean lotus stem thoroughly and remove any brown spots
– Don’t overcook the methi leaves – they should be just tender
– Keep the heat low when cooking to prevent burning the spices
– If the curry gets too dry, add water little by little
– Taste for salt after adding the tomato puree
Serving and Storing Suggestions
Serves 4 people. Takes about 45 minutes total. Serve hot with fresh rotis or puris. Keeps well in the fridge for 2-3 days. Reheat gently with a splash of water. Perfect for lunch boxes too.
Similar Recipes
- Aloo Methi (Potato and Fenugreek Curry)
- Kamal Kakdi ki Sabzi (Simple Lotus Stem Fry)
- Methi Matar (Fenugreek and Peas Curry)
Nutrient Benefits
Fenugreek leaves are rich in iron and fiber. Lotus stem provides good amounts of vitamin C and potassium. Together, they make a nutritious meal that’s good for digestion and overall health. The spices add anti-inflammatory benefits too.
Methi and Lotus Stem Curry
Ingredients
- 200 gms Fresh fenugreek - methi leaves (stalk and stems removed)
- 250 gms lotus stem
- 2 tsp ginger-garlic paste
- 1 tsp red chilli paste
- 1/2 tsp haldi powder
- 1/2 tsp jeera powder
- 4 to 5 tsp fried onions
- 3 tbsp tomato puree
- 3 tbsp oil
- salt to taste
Instructions
- Scrape the lotus stem and cut the lotus stem diagonally into thin pieces.
- Boil 300 ml of water and add salt to taste.
- Boil the lotus stem pieces in the water for 5 minutes and drain out the excess water. Keep aside.
- Heat 2 tsp of oil and fry the methi leaves till these shrink.
- Add 3 tbsp of water and cover with a lid and cook on low fire till tender.
- Add the pastes and the fried onion and 2 tsp of water and fry this paste for 2 to 3 minutes with the methi leaves, on low fire.
- Now mix in the lotus stem pieces and continue to fry on low fire adding the tomato puree and the rest of the oil.
- Check for the salt.
- Add the spices and continue to fry for another 2 minutes.
- Add 2 to 3 tbsp of water, cover with a lid and cook till all the lotus stem pieces are tender.
- The preparation will be dry. Serve with puri's or roti's.
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Frequently Asked Questions
Can I use dried fenugreek leaves instead of fresh?
Yes, but use only 1/3 of the amount called for fresh leaves. Soak dried leaves in warm water for 10 minutes before using. They’ll give a stronger flavor, so adjust according to taste.
What can I substitute for lotus stem?
You can use potatoes or carrots instead. They won’t give the same texture, but they’ll still make a tasty curry. Cut them in similar-sized pieces for even cooking.
Why is my lotus stem turning black?
This happens when cut lotus stem is exposed to air. Keep cut pieces in water with a splash of lemon juice until ready to use. This prevents discoloration.
