To begin making Methi Kache Kele Ki Sabzi Recipe, peel the skin of the plantains, chop them into cubes and place them in a bowl of water until further cooking. This step is to avoid oxidation and the raw bananas from turning brownish.

Heat oil in a kadai, add the cumin seeds and let them splutter.

Once they splutter, add the onions and saute till the onions turn translucent.

Add the ginger garlic paste and saute for about a minute on low medium heat or till the raw smell vanishes.

Once the ginger garlic are cooked thoroughly, add the tomatoes and green chillies, saute until the tomatoes turn mushy.

Now add in the fenugreek leaves, red chilli powder, coriander powder and turmeric powder (haldi) and mix well.

Let the fenugreek leaves wilt a bit; once they do, drain all the water from the raw bananas and add them to the kadai/pan. You can add a bit of water as well, to help them cook evenly and without sticking to the kadai.

Season with salt and mix everything well. Cover and cook the Methi Kache Kele Ki Sabzi . This will take around 10 minutes on medium heat.

Once the plantains are cooked, saute Methi Kache Kele Ki Sabzi till the water dry out. Switch off the heat.

Serve Methi Aur Kache Kele Ki Sabzi Recipe (Fenugreek Greens & Raw Banana Stir Fry) along with Lobia Masala, Tawa Paratha and Carrot Cucumber Tomato Salad.