Methi Dana Sabzi Recipe - Healthy Fenugreek Seeds Stir Fry
A vegetarian Rajasthani recipe with methi seeds (fenugreek seeds) - soaked overnight, dates - cut lengthwise, raisins. Ready in 30 min, serves 4.
Curated byPriyanka Rathore🇮🇳
- 1
To begin making Methi Dana Sabzi Recipe first soak the methi seeds overnight
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup) - 2
Wash the methi dana couples of times to remove all the debris and then soak it overnight
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup) - 3
To make the Methi Dana SabziHeat a pressure cooker and add mustard oil
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)mustard oil(1 tablespoon) - 4
Once the oil is hot add the cumin seeds and Asafoetida (hing)
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)asafoetida (hing)(1/4 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 5
Allow the cumin seeds to crackle and then reduce the flame to low
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)cumin powder (jeera)(1/2 teaspoon) - 6
Once the cumin seeds have crackled add all the dry spice powders, turmeric powder, coriander powder, cumin powder, red chilli powder and saute for a few seconds
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)teaspoons coriander (dhania) powder(2)-/2 fennel powder(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)coriander (dhania) leaves - chopped(1 tablespoon) - 7
Add the drained methi dana to the spices and saute for two minutes
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup) - 8
After the methi dana have combined well with the spices add the dates and the raisins and combine
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)dates - cut lengthwise(2)raisins(15) - 9
Next add the amchur powder and the jaggery and one cup of water and mix the Methi Dana Sabji well
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)teaspoons coriander (dhania) powder(2)-/2 fennel powder(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)-/2 amchur (dry mango powder)(1 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)jaggery(1/2 teaspoon) - 10
Close the pressure cooker and cook the Methi Dana Sabzi for 4 to 5 whistles and turn off the heat
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup) - 11
Allow the pressure to release naturally and then open the pressure cooker
- 12
Stir in coriander leaves into the Methi Dana Sabzi, check salt and adjust to taste and remove Methi Dana Sabzi into a serving bowl
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)teaspoons coriander (dhania) powder(2)coriander (dhania) leaves - chopped(1 tablespoon)salt to taste - 13
Serve Methi Dana Sabzi hot along with Rajasthani Dal, Besan Aur Mirch Ki Sabzi and Rajasthani Korma Roti for a wholesome healthy indian lunch
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)
Nutrition Facts
Per serving
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Methi Dana Sabzi Recipe - Healthy Fenugreek Seeds Stir Fry
A vegetarian Rajasthani recipe with methi seeds (fenugreek seeds) - soaked overnight, dates - cut lengthwise, raisins. Ready in 30 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Directions
13 steps- 1
To begin making Methi Dana Sabzi Recipe first soak the methi seeds overnight
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup) - 2
Wash the methi dana couples of times to remove all the debris and then soak it overnight
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup) - 3
To make the Methi Dana SabziHeat a pressure cooker and add mustard oil
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)mustard oil(1 tablespoon) - 4
Once the oil is hot add the cumin seeds and Asafoetida (hing)
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)asafoetida (hing)(1/4 teaspoon)cumin powder (jeera)(1/2 teaspoon) - 5
Allow the cumin seeds to crackle and then reduce the flame to low
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)cumin powder (jeera)(1/2 teaspoon) - 6
Once the cumin seeds have crackled add all the dry spice powders, turmeric powder, coriander powder, cumin powder, red chilli powder and saute for a few seconds
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)teaspoons coriander (dhania) powder(2)-/2 fennel powder(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)coriander (dhania) leaves - chopped(1 tablespoon) - 7
Add the drained methi dana to the spices and saute for two minutes
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup) - 8
After the methi dana have combined well with the spices add the dates and the raisins and combine
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)dates - cut lengthwise(2)raisins(15) - 9
Next add the amchur powder and the jaggery and one cup of water and mix the Methi Dana Sabji well
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)teaspoons coriander (dhania) powder(2)-/2 fennel powder(1 teaspoon)cumin powder (jeera)(1/2 teaspoon)-/2 amchur (dry mango powder)(1 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/4 teaspoon)jaggery(1/2 teaspoon) - 10
Close the pressure cooker and cook the Methi Dana Sabzi for 4 to 5 whistles and turn off the heat
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup) - 11
Allow the pressure to release naturally and then open the pressure cooker
- 12
Stir in coriander leaves into the Methi Dana Sabzi, check salt and adjust to taste and remove Methi Dana Sabzi into a serving bowl
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)teaspoons coriander (dhania) powder(2)coriander (dhania) leaves - chopped(1 tablespoon)salt to taste - 13
Serve Methi Dana Sabzi hot along with Rajasthani Dal, Besan Aur Mirch Ki Sabzi and Rajasthani Korma Roti for a wholesome healthy indian lunch
methi seeds (fenugreek seeds) - soaked overnight(1/4 cup)
About this recipe
A vegetarian Rajasthani recipe with methi seeds (fenugreek seeds) - soaked overnight, dates - cut lengthwise, raisins. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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