How to make Methi Dana Sabzi -

We all know that fenugreek seeds are a powerhouse of nutrition, but this recipe proves that when cooked like this, it can be delicious too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek seeds (methi dana) (मेथीदाना), Mustard oil (सरसों का तेल)

Cuisine : Indian

Course : Main Course Vegetarian


You can also find more Main Course Vegetarian recipes like Beetroot Ravioli Methi Matar Malai Khatti Meethi Ambi ki Sabzi Bharwan Bhindi Masala

Methi Dana Sabzi

Methi Dana Sabzi Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-7 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Dana Sabzi Recipe

  • Fenugreek seeds (methi dana) soaked overnight 1/4 cup

  • Mustard oil 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Fennel seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Coriander powder 1/2 teaspoon

  • Raisins 6-7

  • Almonds roughly chopped 4-5 + to garnish

  • Cashewnuts roughly chopped 5-6 + to garnish

  • Dried mango powder (amchur) 1/4 teaspoon

  • Honey 1/2 teaspoon

Method

Step 1

Heat mustard oil in a deep non-stick pan till it begins to smoke, add cumin seeds, fennel seeds and asafoetida, mix and saute till the colour changes.

Step 2

Add fenugreek seeds, salt, turmeric powder, red chilli powder and coriander powder, mix and sauté for 1-2 minutes. Cover and cook on medium heat for 3-4 minutes, stirring a few times.

Step 3

Add raisins, almonds, cashewnuts, dried mango powder and honey, mix well and sauté for 1-2 minutes on medium heat.

Step 4

Transfer into a serving bowl, garnish with almonds and cashewnuts and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.