### TranslatedIngredients: 1 cup Methi Leaves (Fenugreek Leaves) - fresh and finely chopped,1 cup Curd (Dahi / Yogurt) - whisked,1 teaspoon Sunflower 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,1 tablespoon Sunflower Oil,2 Garlic - chopped,1/4 tablespoon Kashmiri Red Chilli Powder ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: 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. 