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Methi Paratha and Ladies Finger in Yogurt Gravy - Nice Combination to Try

Updated on January 4, 2020
Shwetha raashi profile image

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

About Methi paratha

In India fenugreek leaves are called methi leaves. Methi leaves paratha are shallow fried traditional Indian flat breads prepared using fenugreek leaves. Rich source of iron, protein and fibers. They can be eat for breakfast or a meal accompaniment to curry or gravy. Or can also serve with butter, curd, pickle etc. This is one of the easy way to include methi leaves in our diet. These leaves gives unique flavor to normal roti. Very healthy alternative to normal plain paratha and roti. Stomach filling too.

Fenugreek or methi leaves are very nutritious. They help to keep the blood sugar level in control. Good remedy for constipation. They are used to prepare many dishes and they tastes amazing when rolled into parathas.

Methi or Fenugreek leaves paratha with ladies finger in yogurt gravy.
Methi or Fenugreek leaves paratha with ladies finger in yogurt gravy.

Cook Time for Methi paratha and Ladies Finger gravy

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: Serves 3 people 1 cup methi and 250 grams bhindi

Ingredients for methi paratha and ladies finger gravy

  • 1 cup whole wheat flour
  • salt as required
  • 1/2 cup methi or fenugreek leaves, plucked, washed, drained and finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder, or as required
  • 1 teaspoon carom seeds
  • 1-2 tablespoons oil, ghee can be used
  • 1/2 cup water, or as required
  • 250 grams ladies finger, washed, dried and chopped
  • 1-2 onions, finely chopped
  • 2-3 teaspoons ginger-garlic paste, home made or store brought
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • a pinch of asafoetida or hing
  • a spring of fresh curry leaves
  • 1 tablespoon besan flour
  • 1/4 cup fresh curd, whisked
  • 1 teaspoon kasuri methi or dried fenugreek leaves
  • 1/2 teaspoon garam masala powder

Preparation for methi paratha

  1. Pluck the young methi leaves from stems, wash and drain leaves thoroughly. Then chop finely. Keep aside.
  2. In a wide bowl or pan, take wheat flour, salt, mix properly. ( You can dissolve salt in 2-3 teaspoons of water, then add wheat floor).
  3. To this add turmeric powder, red chili powder, carom seeds and 1/2 teaspoon of oil.
  4. Now add finely chopped fenugreek leaves.
  5. Mix everything properly. Make soft pliable dough by adding enough warm water little by little. ( Don't add generous amount of water as dough turns sticky).
  6. Cover and leave for 10-15 minutes.
  7. Divide the dough, make small balls.
  8. Flour the rolling area, place a ball of dough on flour and roll into round shape parathas by dusting some flour over ball on both the sides. (parathas should not be very thin nor too thick). Set aside.
  9. Repeat the same procedure for all dough balls.
  10. Heat tawa on a medium to high flame. Grease some oil or ghee.
  11. Fry parathas in medium to high flame till golden spot and tiny bubbles appears. Flip it, drizzle some oil or ghee over paratha and press with spatula to make them pluffy.
  12. Repeat flipping till slightly browned. Transfer to hot box or container.
  13. Serve hot.

Step by step preparation with pictures

Fenugreek or methi leaves
Fenugreek or methi leaves
Pluck fenugreek leaves from stems, wash and drain. Keep aside.
Pluck fenugreek leaves from stems, wash and drain. Keep aside.
In a wide bowl or pot, take wheat flour, add salt according to taste and mix properly. (You can dissolve salt in 2-3 teaspoons of water and then add wheat flour).
In a wide bowl or pot, take wheat flour, add salt according to taste and mix properly. (You can dissolve salt in 2-3 teaspoons of water and then add wheat flour).
To this add turmeric powder, red chili powder, oil and carom seeds.
To this add turmeric powder, red chili powder, oil and carom seeds.
Now finely chop washed and drained fenugreek leaves and add to the wheat flour mixture.
Now finely chop washed and drained fenugreek leaves and add to the wheat flour mixture.
Mix everything properly.
Mix everything properly.
Make soft pilable dough by adding warm water little by little. Cover and let sit for 15 minutes.
Make soft pilable dough by adding warm water little by little. Cover and let sit for 15 minutes.
Divide the dough into small balls.
Divide the dough into small balls.
Take one ball. Dust it with flour. Dust the rolling area too.
Take one ball. Dust it with flour. Dust the rolling area too.
Roll into round shape paratha. (Not too thick nor too thin).
Roll into round shape paratha. (Not too thick nor too thin).
Roll all balls into round parathas. Set aside.
Roll all balls into round parathas. Set aside.
Heat tawa over medium flame. Grease some oil or ghee. Add paratha and fry till golden spots and small bubbles appears.
Heat tawa over medium flame. Grease some oil or ghee. Add paratha and fry till golden spots and small bubbles appears.
Flip it. Drizzle some oil or ghee and fry. Press it with spatula to puff well. Repeat the flipping till it turns slightly brown and evenly cooked.
Flip it. Drizzle some oil or ghee and fry. Press it with spatula to puff well. Repeat the flipping till it turns slightly brown and evenly cooked.
Repeat the same procedure for all parathas. Transfer and stack them one over the other in a box.
Repeat the same procedure for all parathas. Transfer and stack them one over the other in a box.
Serve hot.
Serve hot.

About Ladies finger in Yogurt gravy

Ladies finger is one of the widely consumed vegetable in India and other countries. They are rich in fiber contents and helps in lowering the blood sugar level. Ladies finger in yogurt gravy is mildly tangy, creamy, smooth and spicy gravy which is very delicious and easy to make, yet flavorful dish. This is made with fresh yogurt, gram flour, spices and fried ladies finger. Gram flour gives thickness to this recipe. A must try recipe, goes well with roti, paratha, naan etc.


Steps to prepare Ladies finger in yogurt gravy

  1. Wash and dry ladies finger. Chop off both the ends and chop them into small sized circles. Keep aside.
  2. Finely chop onions. Keep aside.
  3. Prepare ginger-garlic paste by grinding fresh 1 inch long ginger and 5-6 garlic in mixer jar without adding water. Keep aside. ( You can use store brought too).
  4. In a pan heat 2-3 teaspoons of cooking oil. To this add pieces of ladies finger and fry in medium flame till they lose their stickiness and turns tender. Keep aside. ( This may take about 7-10 minutes).
  5. In the same pan again heat 1-2 teaspoons of oil.
  6. To this hot oil add mustard seeds and cumin seeds. Let them splutter.
  7. Then add fenugreek seeds or methi seeds, dry red chilies, fresh curry leaves and hing. Fry for a minute.
  8. Now add finely chopped onions and ginger-garlic paste. Saute till onion turns brown and raw smell of ginger-garlic paste goes away.
  9. To this add turmeric powder, red chili powder, coriander powder and salt. Mix everything properly.
  10. Now add 1 tablespoon of besan flour or gram flour. Fry in low flame till nice aroma comes and gram flour turns golden brown in color.
  11. In a bowl take 1/4 cup of curd and beat it properly. Add this whisked curd to besan flour mixture and mix it properly.
  12. Add about 1/2 cup of water and cook for 1-2 minutes in low flame.
  13. Now add fried ladies finger. Saute and mix.
  14. Add garam masala and kasuri methi or dried fenugreek leaves. Mix and cook.
  15. Add more water if required to adjust the consistency of gravy. Switch off the flame.
  16. Serve hot with roti, paratha, naan etc.

Steps with pictures

Wash the ladies finger and dry properly.
Wash the ladies finger and dry properly.
Chop off the ends and cut them into small round slices. Keep aside.
Chop off the ends and cut them into small round slices. Keep aside.
Finely chop onions. Keep aside.
Finely chop onions. Keep aside.
If you are using home made ginger-garlic paste prepare it by grinding 1 inch long ginger and 5-6 garlic. Or you can use store brought too.
If you are using home made ginger-garlic paste prepare it by grinding 1 inch long ginger and 5-6 garlic. Or you can use store brought too.
In a pan heat 2-3 teaspoons of oil. To this add chopped ladies finger and fry till it loses its stickiness and turns soft. ( For about 7-10 minutes).
In a pan heat 2-3 teaspoons of oil. To this add chopped ladies finger and fry till it loses its stickiness and turns soft. ( For about 7-10 minutes).
Keep aside.
Keep aside.
In the same pan again heat 1-2 teaspoons of oil.  Then add mustard seeds, cumin seeds, let them splutter. Then add methi or fenugreek seeds, dry red chilies, curry leaves and hing. Fry.
In the same pan again heat 1-2 teaspoons of oil. Then add mustard seeds, cumin seeds, let them splutter. Then add methi or fenugreek seeds, dry red chilies, curry leaves and hing. Fry.
Then add chopped onion and ginger-garlic paste.  Saute till onion turns brown and raw smell of ginger-garlic paste goes away.
Then add chopped onion and ginger-garlic paste. Saute till onion turns brown and raw smell of ginger-garlic paste goes away.
To this add spice powders i.e turmeric powder, red chili powder, coriander powder and salt. Mix everything properly.
To this add spice powders i.e turmeric powder, red chili powder, coriander powder and salt. Mix everything properly.
To this add 1 tablespoon of gram flour or besan flour.
To this add 1 tablespoon of gram flour or besan flour.
Mix and fry in low flame till nice aroma comes and gram flour turns golden brown in color.
Mix and fry in low flame till nice aroma comes and gram flour turns golden brown in color.
Take 1/4 cup of curd in a bowl and beat till it get creamy texture.
Take 1/4 cup of curd in a bowl and beat till it get creamy texture.
Add this beaten curd to the besan mixture.
Add this beaten curd to the besan mixture.
Mix everything properly.
Mix everything properly.
Add about 1/2 cup of water and cook in low flame for 2-3 minutes
Add about 1/2 cup of water and cook in low flame for 2-3 minutes
Now add fried ladies finger.
Now add fried ladies finger.
Mix everything properly.
Mix everything properly.
Now add kasuri methi ( dried fenugreek leaves) and garam masala powder.
Now add kasuri methi ( dried fenugreek leaves) and garam masala powder.
Add suffecient amount of water ( the gravy thickens as it cools down).  Adjust salt if required.
Add suffecient amount of water ( the gravy thickens as it cools down). Adjust salt if required.
Cover and cook in medium flame for 3-4 minutes or ladies finger cooked completely. (Don't overcook or else ladies finger turns mushy).
Cover and cook in medium flame for 3-4 minutes or ladies finger cooked completely. (Don't overcook or else ladies finger turns mushy).
Delicious ladies finger in yogurt gravy is ready to eat. Serve hot with paratha, roti, naan etc.
Delicious ladies finger in yogurt gravy is ready to eat. Serve hot with paratha, roti, naan etc.
Nutrition Facts
Serving size: 1
Calories 275
Calories from Fat180
% Daily Value *
Fat 20 g31%
Saturated fat 25 g125%
Carbohydrates 15 g5%
Sugar 9 g
Fiber 5 g20%
Protein 7 g14%
Cholesterol 18 mg6%
Sodium 190 mg8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

More about the recipes

  1. Curd can be used in making methi paratha dough which further enhances the taste.
  2. Paratha dough need to be rested for 10-15 minutes. Resting dough makes soft parathas.
  3. Overcooking parathas will make them hard.
  4. If you feel your dough is sticky, then add some more wheat flour.
  5. You can replace fresh methi leaves with dried methi leaves called kasuri methi. But taste differs.
  6. Do not overcook the gravy as ladies finger turns mushy.
  7. Adding more yogurt will make gravy more tangy. So keep it minimal.

5 stars from 1 rating of Methi paratha with Ladies finger in yogurt gravy

Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      5 months ago from Bengaluru

      Yes. The other name of ladies finger is okra. I am glad you liked my recipe. Thanks for the words.

    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      5 months ago from Bengaluru

      You welcome Nobab.

    • Pamela99 profile image

      Pamela Oglesby 

      5 months ago from Sunny Florida

      Shwetha, some of these ingredients are new to me, but the recipe sounds good. What you have shown as lady fingers is something I would have called okra. It looks the same to me. Thank you for sharing this recipe.

    • Nobab19 profile image

      Nobab 

      5 months ago from Bangladesh

      Thanks Shwetha for sharing all of these osam ideas.

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