Methi ki Sabzi
by vinodsharma
05 Oct 2011
This recipe has been viewed 81946 times
Substitute methi with spinach or spring onions. These need not be boiled before adding to the recipe.
Methi ki Sabzi recipe - How to make Methi ki Sabzi
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
2 cups chopped fenugreek (methi) leaves
1 tomato , chopped
1 tbsp oil
1/2 tsp chilli powder
1/4 tsp coriander (dhania) powder
2 to 3 turmeric powder (haldi)
2 pinches asafoetida (hing)
1/2 tsp mustard seeds ( rai / sarson)
Method
- Method
- Boil 3 cups water in a deep pan, add the methi leaves and simmer for 2-3 minutes.
- Drain, wash again and keep aside.
- Heat oil in a pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida, tomatoes, all dry masalas, mix well and cook on a slow flame till the oil separates.
- Add a tbsp of water,mix well and bring to a boil.
- Add the fenugreek leaves, mix well and cook on a slow flame till oil separates.
- Serve hot with thin hot chappatis or phulkas.
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