Dana Methi Ki Sabji

About Dana Methi Ki Sabji

Dana Methi Ki Sabji is a traditional Indian dish made with fresh fenugreek seeds (dana methi), often combined with a few basic spices and sometimes other vegetables. Here's a simple recipe to prepare it.

Table of Contents

Dana Methi Ki Sabji

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About Dana Methi Ki Sabji

Ingredients

Instructions

Tips

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Ingredients:

• 1 cup dana methi (fresh fenugreek seeds)

• 1 medium-sized potato, diced (optional)

• 1 tablespoon oil

• 1 teaspoon cumin seeds

• 1/2 teaspoon mustard seeds

• A pinch of asafoetida (hing)

• 1 medium-sized onion, finely chopped

• 1 medium-sized tomato, chopped

• 2-3 green chilies, slit

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder

• 1/2 teaspoon coriander powder

• Salt to taste

• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Preparation of Fenugreek Seeds:

• Soak the dana methi in water overnight or for at least 6-8 hours. This helps to reduce their bitterness.

• Drain and rinse the soaked seeds before cooking.

• 2. Cooking the Sabji:

• Heat oil in a pan over medium heat.

• Add cumin seeds and mustard seeds. Let them splutter.

• Add a pinch of asafoetida.

• Add the chopped onions and sauté until they turn golden brown.

• Add the green chilies and diced potatoes (if using). Cook for a few minutes until the potatoes are slightly tender.

• Add the chopped tomatoes and cook until they soften and the oil starts to separate.

• Add turmeric powder, red chili powder, and coriander powder. Mix well.

• Add the soaked and drained dana methi. Mix everything well.

• Add salt to taste.

• Cover the pan and cook on low heat until the fenugreek seeds are tender and the flavors are well absorbed, stirring occasionally. This might take about 10-15 minutes.

• If needed, add a little water to prevent sticking and to help cook the seeds properly.

1. Finishing Touch:

• Once the sabji is cooked, garnish with freshly chopped coriander leaves.

1. Serving:

• Serve hot with roti, paratha, or rice.

Enjoy your homemade Dana Methi Ki Sabji!

Tips

Here are some tips to enhance your Dana Methi Ki Sabji:

Tips for a Perfect Dana Methi Ki Sabji

1. Soaking the Fenugreek Seeds:

Soak the dana methi for at least 6-8 hours or overnight to reduce bitterness and soften the seeds. Rinse thoroughly before cooking to remove any residual bitterness.

2. Balancing Bitterness:

To further reduce bitterness, you can boil the soaked fenugreek seeds in water for a few minutes before adding them to the sabji. Drain the water after boiling.

3. Using Potatoes:

Adding potatoes can help balance the bitterness of the fenugreek seeds. Make sure to cut them into small, uniform pieces so they cook evenly.

4. Spices and Seasoning:

Use fresh spices for a more vibrant flavor. Adjust the quantity of green chilies and red chili powder according to your spice preference.

5. Cooking on Low Heat:

Cook the sabji on low heat, allowing the flavors to meld together and the fenugreek seeds to become tender without burning the spices.

6. Tomatoes and Acidity:

Adding tomatoes adds acidity which helps balance the bitterness. You can also add a small amount of tamarind paste or a few drops of lemon juice towards the end of cooking for a tangy flavor.

7. Consistency:

If you prefer a slightly gravy-like consistency, add a small amount of water or buttermilk towards the end of cooking. Simmer until you reach the desired consistency.

8. Fresh Herbs:

Garnish with fresh coriander leaves for added flavor and aroma.

9. Variation with Other Vegetables:

You can add other vegetables like peas, carrots, or capsicum to enhance the nutritional value and flavor of the sabji.

10. Serving Suggestions:

Serve the sabji hot with roti, paratha, or rice. It also pairs well with plain yogurt or raita to complement the flavors.

By following these tips, you can make a delicious and well-balanced Dana Methi Ki Sabji that reduces bitterness and enhances the overall taste.

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