Methi Dahi (Fenugreek-flavoured yoghurt)

Methi Dahi (Fenugreek-flavoured yoghurt)

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Servings: 4
Calories: 270


  • 1 oz Fenugreek methi leaves, picked, cleaned
  • 3 1/2 oz Ghee/Vegetable oil
  • 1/4 tsp Asafoetida hing, dissolved in 1 tsp of water
  • 1/2 tsp Turmeric haldi powder
  • 1 Ginger adrak, 1 inch piece, thinly sliced
  • 3 Green chillies finely chopped
  • Salt to taste
  • 3 1/2 oz Yoghurt dahi, whisked
  • 1/2 tsp Garam masala


  • Boil the fenugreek leaves in water for 5-7 minutes. Cool and drain the leaves and squeeze out the water. Blend to a fine paste. Keep aside.
  • Heat the ghee / oil in a wok (kadhai) with the asafoetida water. When it splutters, add fenugreek paste. Stir for 7-8 minutes.
  • Add the turmeric powder, ginger, green chillies, and salt. Stir in 1/2 cup of warm water and cook on low heat till the fenugreek is tender. Add the whisked yoghurt and stir till the mixture is well blended and the ghee / oil comes to the surface.
  • Sprinkle garam masala just before serving.
Calories: 270 kcal
Carbohydrates: 8 g
Protein: 3 g
Fat: 26g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 3 mg
Sodium: 129 mg
Potassium: 107 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 29 IU
Vitamin C: 5 mg
Calcium: 44 mg
Iron: 3 mg
Dishes Curries
Cuisine Indian
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