Rajasthani Seeds Fenugreek & Papad K Sag Recipe
A vegetarian Rajasthani recipe with methi seeds (fenugreek seeds), papads - medium sized, curd (dahi / yogurt). Ready in 25 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
15 steps- 1
To prepare Rajasthani Dana Methi Papad Ka Saag Recipe, wash and soak Dana methi/fenugreek seeds in clean water for about 15 minutes and bring to a boil till seeds swells up, but not burst out
methi seeds (fenugreek seeds)(1/3 cup)kasuri methi (dried fenugreek leaves)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 2
Drain the water and keep boiled seeds aside
methi seeds (fenugreek seeds)(1/3 cup)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 3
In a bowl, take yogurt and add chilli powder, salt, turmeric powder, cumin powder and mix well to form a paste
salt - to tastered chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera) - roasted(1 teaspoon)coriander powder (dhania)(1 tablespoon)cumin seeds (jeera)(1/2 teaspoon) - 4
Heat oil in a wok, break Papads into pieces and fry in the oil
papads - medium sized(2) - 5
Take out fried papad pieces on a paper towel
- 6
In the same Wok, Add mustard seeds, cumin seeds and asafoetida in hot oil
methi seeds (fenugreek seeds)(1/3 cup)cumin powder (jeera) - roasted(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)pinch asafoetida (hing) - 7
Add yogurt and spices mix paste and cook for 2-3 minutes, till it comes together and cooks well
- 8
Add boiled Dana-Methi/fenugreek seeds and mix well
methi seeds (fenugreek seeds)(1/3 cup)kasuri methi (dried fenugreek leaves)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 9
Add about 1-1
- 10
5 cup of water and bring to a boil
- 11
Add fried papads and let it simmer for about 2-3 minutes
papads - medium sized(2) - 12
Add fresh kasoori methi raisins, cover and simmer for 1-2 minutes and switch off the flame
methi seeds (fenugreek seeds)(1/3 cup)kasuri methi (dried fenugreek leaves)(1 teaspoon)raisins - optional(20) - 13
This Saag gravy will be absorbed/reduced further upon cooling
- 14
So keep the consistency accordingly while adding water
- 15
Serve Rajasthani Dana Methi Papad Ka Saag Recipe hot with Bajri Ki Roti or Missi Roti alongside raita
methi seeds (fenugreek seeds)(1/3 cup)kasuri methi (dried fenugreek leaves)(1 teaspoon)
Rate this recipe
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Rajasthani Seeds Fenugreek & Papad K Sag Recipe
A vegetarian Rajasthani recipe with methi seeds (fenugreek seeds), papads - medium sized, curd (dahi / yogurt). Ready in 25 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To prepare Rajasthani Dana Methi Papad Ka Saag Recipe, wash and soak Dana methi/fenugreek seeds in clean water for about 15 minutes and bring to a boil till seeds swells up, but not burst out
methi seeds (fenugreek seeds)(1/3 cup)kasuri methi (dried fenugreek leaves)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 2
Drain the water and keep boiled seeds aside
methi seeds (fenugreek seeds)(1/3 cup)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 3
In a bowl, take yogurt and add chilli powder, salt, turmeric powder, cumin powder and mix well to form a paste
salt - to tastered chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)cumin powder (jeera) - roasted(1 teaspoon)coriander powder (dhania)(1 tablespoon)cumin seeds (jeera)(1/2 teaspoon) - 4
Heat oil in a wok, break Papads into pieces and fry in the oil
papads - medium sized(2) - 5
Take out fried papad pieces on a paper towel
- 6
In the same Wok, Add mustard seeds, cumin seeds and asafoetida in hot oil
methi seeds (fenugreek seeds)(1/3 cup)cumin powder (jeera) - roasted(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)pinch asafoetida (hing) - 7
Add yogurt and spices mix paste and cook for 2-3 minutes, till it comes together and cooks well
- 8
Add boiled Dana-Methi/fenugreek seeds and mix well
methi seeds (fenugreek seeds)(1/3 cup)kasuri methi (dried fenugreek leaves)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 9
Add about 1-1
- 10
5 cup of water and bring to a boil
- 11
Add fried papads and let it simmer for about 2-3 minutes
papads - medium sized(2) - 12
Add fresh kasoori methi raisins, cover and simmer for 1-2 minutes and switch off the flame
methi seeds (fenugreek seeds)(1/3 cup)kasuri methi (dried fenugreek leaves)(1 teaspoon)raisins - optional(20) - 13
This Saag gravy will be absorbed/reduced further upon cooling
- 14
So keep the consistency accordingly while adding water
- 15
Serve Rajasthani Dana Methi Papad Ka Saag Recipe hot with Bajri Ki Roti or Missi Roti alongside raita
methi seeds (fenugreek seeds)(1/3 cup)kasuri methi (dried fenugreek leaves)(1 teaspoon)
Rate this recipe
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