Dana Methi Ki Sabji - Fenugreek Seeds Curry
Healthy and nutritious, specially prepared in winters this fenugreek sabzi is surely a must try.
हिन्दी में पढिये : Dana Methi Ki Sabji - Fenugreek Seeds Curry
Ingredients for Fenugreek Seeds Curry
- Fenugreek seeds – ¼ cup
- Mustard oil – 2-3 tbsp
- Dry dates – 2
- Raisins – 10-12
- Asafoetida – 2 pinch
- Coriander powder – 1 tsp
- Fennel powder – 1 tsp
- Cumin powder – ½ tsp
- Dry mango powder – ½ tsp
- Red chilly powder – ½ tsp
- Turmeric powder – ¼ tsp
- Salt – 1 tsp or to taste
How to make Dana Methi Ki Sabji
Thinly slice the soaked dry dates in long chunks.
Place pan over a flame and add some oil to it. When the oil is hot add asafoetida, cumin powder, coriander powder, fennel powder and turmeric powder and saute for a while. After this, add soaked fenugreek seeds to the masala and mix well.
Now to it add salt, mango powder and red chilly powder. Mix all the spices well with fenugreek seeds and then add 1/2 cup water to it, followed by chopped dates, raisins and mix well. Cover and let it simmer for 5 to 6 minutes on low flame.
After 5 minutes, remove the lid and mix the sabzi nicely. Cover again and cook for 5 more minutes on low flame. After this check the sabzi. For this, take some sabzi over a ladle and press it gently with your fingers if they are tender. Fenugreek sabzi is ready, turn off the flame and transfer the sabzi to a bowl.
Serve this flavorsome and tempting fenugreek sabzi steaming hot as a side dish to chapatti, poori, paranthas or rice. Store this sabzi in refrigerator for 5 to 6 days and relish eating.
- If dates are not available then increase the quantity of raisins. If you wish to add only dates instead of raisins then add 1 to 2 dates more.
- If you have soaked fenugreek leaves for 1 hours then cook them for some more time as this will make them tender and it can be cooked more quickly.
- For making sabzi with gravy then add some water to it.