4 Serves
1475 Mins
Soak the fenugreek seeds in a large bowl of water for at least 24 hours, changing the water several times to remove bitterness.
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AzerbaijaniVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B6
0 mg / 1.7 mgFolate
34 µg / 400 µgCalcium
106 mg / 1,300 mgIron
20 mg / 18 mgMagnesium
115 mg / 420 mgPhosphorus
178 mg / 1,250 mgPotassium
464 mg / 4,700 mgSodium
331 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
15 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Drain the seeds and use a spice grinder to process them into a smooth, thick paste.
Heat the vegetable oil in a saucepan over medium heat.
Add the fenugreek paste to the saucepan and cook while stirring constantly to ensure even heating.
Season the mixture with salt and pepper to taste, then serve warm.
24
g4
g21
g
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Ethiopian