Methi Sabzi – a simple, Maharashtrian style fenugreek sabzi cooked with generous amount of garlic.
Winter is the time when fresh and best methi leaves are available in the market. Methi leaves are low in calories and rich in minerals. Methi seeds/methi leaves are used in almost every Indian kitchen. They are used to make parathas, sabzis, dals and curries. Dried methi leaves also known as kasuri methi is used in vegetarian as well as non-vegetarian gravies to enhance its taste.
Some fantastic sabzis can be made using methi leaves such as aloo methi sabzi, methi moong dal sabzi, besan methi paneer sabzi. However it is only recently that I have started making this particular Maharashtrian style sabzi wherein the hero ingredient is methi leaves. Methi is simply cooked with garlic, chilli and some roasted peanut powder is added to it. Made with minimum spices, this sabzi turns out quite tasty and pairs well with hot phulkas. You can also serve it as a side dish with dal rice or varan bhaat.
On a different note, methi leaves can be easily grown in containers at home. If you love gardening and are interested in growing methi leaves at home, you can check this.
For now, here is the recipe for the super comforting, Maharahstrian style Methi Sabzi or Methichi Bhaji.
Step-wise recipe with pictures
Take a bunch of methi leaves. Pluck the leaves and rinse well in water. Drain the water and chop the methi leaves.
Dry roast peanuts.
Deskin the peanuts and blend to a coarse powder. Keep aside.
Heat oil in a pan.
Add mustard seeds, cumin seeds and asafoetida.
When the seeds start crackling, add chopped garlic. Saute till the garlic starts changing its colour and turns aromatic.
Next, add chopped green chillies and saute.
Add chopped methi leaves and mix. Cook covered for few minutes.
Add salt, roasted peanut powder and mix.
Add jaggery powder. Cover and cook for another minute.
Methi Sabzi is ready to be served.
Serve hot with phulkas.
1 big bunch of fenugreek (methi) leaves
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of asafoetida (hing)
7 to 8 large cloves of garlic, finely chopped
2 to 3 green chillies, chopped
2 tbsp roasted peanut powder
1 tsp jaggery powder
salt to taste
- Pluck methi leaves and rinse well in water. Drain the water. Chop methi leaves and keep aside.
- Dry roast 1/2 cup peanuts. Deskin and blend to a coarse powder.
- This recipe requires 2 tbsp roasted peanut powder. The remaining peanut powder can be stored for later use.
- Heat oil in a pan.
- Add mustard seeds, cumin seeds and hing.
- When the seeds start crackloing, add chopped garlic.
- Saute till the garlic starts chaning colour and turn aromatic.
- Add chopped green chillies and saute.
- Add chopped methi leaves and saute.
- Cover and cook for 5 to 7 minutes.
- Add salt, peanut powder and jaggery powder.
- Mix well and cook for another minute.
- Serve methi sabzi with phulkas.
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