Methi Saag ki Sabzi
Methi Saag ki Sabzi is a nutritious and flavorful Indian dish made from fresh fenugreek leaves. This simple yet wholesome curry combines the slightly bitter taste of methi with aromatic spices like cumin, turmeric, and garam masala. Sautéed onions, garlic, and tomatoes create a savory base that complements the earthy flavor of the methi. Often enjoyed with roti or rice, this dish is rich in vitamins and minerals, making it a healthy addition to any meal. The subtle bitterness of the methi can be balanced with a pinch of sugar, creating a perfect harmony of flavors in this traditional recipe.
- 2 bunches of fresh methi (fenugreek)
- 1 medium onion, finely chopped
- 2 tomatoes, finely chopped
- 2 garlic 2-3 cloves, minced
- 1 green chili, slit (optional)
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon turmeric powder (haldi)
- 1 teaspoon coriander powder (dhaniya powder)
- 1/2 teaspoon red chili powder (lal mirch powder)
- 1/2 teaspoon garam masala
- 2 tablespoons oil
- Salt to taste
- 1/2 teaspoon sugar (optional, to balance bitterness)
- Water as needed
- Preparation
Wash the methi leaves thoroughly under running water to remove any dirt. After washing, chop the leaves finely and set them aside.
- Cooking
- Heat oil in a pan or kadai over medium heat.
- Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic and green chili, and sauté for another minute.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Now, add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are well combined.
- Add the chopped methi leaves to the pan. Stir well to mix the spices with the methi.
- Cover the pan and cook on low-medium heat for about 8–10 minutes, stirring occasionally.
- If the mixture looks dry, you can add a little water to prevent it from sticking to the pan.
- Once the methi is cooked and tender, add the garam masala and mix well.
- If the methi tastes too bitter, you can add a pinch of sugar to balance the flavor.
- Serve
Serve hot with roti, chapati, or paratha. It can also be enjoyed as a side dish with dal and rice.
- Reducing Bitterness: Methi can have a naturally bitter taste. If you want to reduce the bitterness, you can sprinkle some salt on the chopped methi leaves, let them sit for 10-15 minutes, then squeeze out the excess water before cooking.
- Adding Potatoes: For a heartier version, you can add diced potatoes to the sabzi. Cook the potatoes with the onions before adding the methi leaves.
- Nutritional Benefits: Methi is rich in vitamins, minerals, and antioxidants, making this dish a healthy addition to your diet.
