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 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.  Course : Side Dish Ingridients : 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 Instructions 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.