Friday, October 14, 2016



From time to time I make dishes using fenugreek ("methi " in Hindi) leaves. You will find, for example, elsewhere in this blog recipes for Paneer Methi Chaman, Methi Mutter Pasanda, and Methi Sanna Polo.

Recently this easy to make and healthy dish made with Methi Seeds was shared by my friend, Sarojini Kini in a cooking group in which we are members. I have used my own measurements for the ingredients. I was happy to find that sprouted methi ( fenugreek) seeds have many health benefits.

Methi seeds generally have a slightly bitter taste but in this dish any bitterness is off set by soaking and sprouting them as also by the use of onions and jaggery. We had this with rotis and it tasted excellent.


  • Sprouted Methi  (Fenugreek) Seeds, 1 heaped cup (made by soaking 1/3 cup methi seeds)
  • Mustard Seeds, 1/2 tsp
  • Asafoetida ( Hing), a pinch
  • Medium-sized Onion, chopped, 2
  • Ginger Garlic Paste, 1 tsp
  • Tomato, chopped, 1
  • Turmeric Powder, 1/4 tsp
  • Chilli Powder, 1 tsp
  • Jaggery, a small ball or to taste
  • Coriander Powder, 1 tsp
  • Jeera Powder, 1/2 tsp
  • Salt, to taste
  • Oil, 2-3 tsp
  • Coconut Gratings, 1- 2 tbsp, for garnishing
  • Coriander Leaves, chopped, 1 tbsp, for garnishing

The first step is to sprout the methi seeds
Soak the methi seeds overnight or for 8-10 hours. Drain the water the next day and keep the methi seeds in a wet muslin cloth for it to germinate.
Check the moistness of the muslin cloth once in a few hours. If the muslin cloth is not wet enough, sprinkle a little water whenever required to keep it moist.
On the third day, you will find that the methi seeds have sprouted.

Heat oil in a kadhai and when it gets hot add the mustard seeds and when they splutter add the asafoetida, followed by the chopped onion.
Saute till the onions become translucent
Add the ginger garlic paste and saute briefly
Next add the chopped tomato, mix well and cook till the tomatoes become mushy
Add the turmeric powder and chilli powder,
Now add the sprouted methi seeds along with 1 cup of water
Cook covered on medium heat for about 8-10 minutes or till the methi seeds get done
Add salt, a small piece of jaggery, coriander powder, and jeera powder and mix well
Allow it to simmer for a couple of minutes
Switch off the gas, transfer the srpouted methi seeds subzi to a serving bowl
Finally, garnish with chopped coriander leaves and coconut gratings

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