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
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 Tahini Mashed Potatoes Aviyal- Sk Khazana Paneer Kofta Curry - SK Khazana Dahi ki Sabzi
Methi Dana Sabzi Recipe Card
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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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.
