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aromatic fenugreek sauce recipe

Aromatic Fenugreek Curry Sauce

This aromatic fenugreek sauce combines the earthy bitterness of fresh methi leaves with warming whole spices and creamy yogurt. Perfect as a base for curries or as a flavorful accompaniment to grilled meats and vegetables, this versatile sauce brings restaurant-quality depth to your home cooking with simple techniques and bold flavors.
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Course: Main Course
Cuisine: Indian
Keyword: Curry, Sauce
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 85kcal

Equipment

Chef's Knife
Chopping Board
Skillet

Ingredients

  • 1 bunch fresh methi fenugreek leaves
  • 2 tbsp rapeseed canola oil
  • 1 star anise
  • 1 Indian bay leaf
  • 1/2 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1 chopped onion
  • 1 tsp mixed spice powder
  • 1/2 tsp chili powder
  • 2 tbsp tomato puree
  • 1/2 cup base sauce prepared or broth
  • 3 tbsp yogurt
  • Chopped coriander cilantro
  • 1/2 tsp garam masala
  • 1 tsp dried methi leaves

Instructions

  • Heat oil in a large pan over medium heat. Add star anise, bay leaf, coriander seeds, and fennel seeds. Infuse for 30 seconds until fragrant.
  • Add chopped onion to the pan and fry until soft and translucent.
  • Stir in mixed spice powder and chili powder, followed by tomato puree. Simmer for 2-3 minutes.
  • Add half of the base sauce and simmer for 5 minutes.
  • Add fresh methi leaves and remaining base sauce. Cook for 3-4 minutes until leaves wilt.
  • Gradually stir in yogurt, adding one tablespoon at a time to prevent curdling.
  • Finish by garnishing with chopped coriander, sprinkling garam masala, and rubbing dried methi leaves over the sauce.

Notes

Fresh fenugreek leaves can be substituted with 2 tablespoons of dried methi leaves if fresh is unavailable
Add yogurt at room temperature and stir constantly to prevent curdling
For extra creaminess, increase yogurt to 4-5 tablespoons or serve with a dollop of plain yogurt
This sauce can be made ahead and stored in the refrigerator for up to 3 days
Adjust heat level by increasing or decreasing chili powder to taste
Remove whole spices (star anise and bay leaf) before serving for better presentation
Use as a base for adding paneer, chicken, or vegetables for a complete curry

Nutrition

Calories: 85kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 180mg | Potassium: 285mg | Fiber: 2g | Sugar: 4g