Methi parathas and potato-methi dishes are common preparations in households during the winter season. Fresh fenugreek leaves are often regarded as a superfood because they are packed with fiber, iron, calcium, and essential vitamins. Their warm nature helps relieve joint pain and reduces inflammation, while also benefiting the skin, hair, and overall blood health. However, many people dislike the inherent bitter taste of fenugreek, which often keeps them away from eating it. If you struggle with this issue, try preparing methi sabji using this innovative and simple method. It turns out so delicious that even those who usually avoid fenugreek will ask for seconds, making it a regular favorite in your kitchen.
Preparing the Greens and Roasting Ingredients
To make this spicy and exceptionally tasty methi sabji, start by taking fresh green fenugreek leaves. Wash them thoroughly two to three times in clean water to get rid of any dirt. Place them in a colander and let them sit under a ceiling fan for a while so that the excess moisture evaporates completely, making the chopping process much easier. You can remove the thick stalks and keep only the tender leaves if you prefer. Gather the fenugreek bunch and chop it finely. Next, take a pan and roast two spoonfuls of peanuts lightly. Take two spoonfuls of chana dal and two spoonfuls of white sesame seeds, and roast everything properly until aromatic. Transfer the roasted mixture into a mixer jar, add a little water, and grind it into a smooth paste.
Building the Flavorful Gravy Base
Take a kadhai and heat two spoonfuls of oil in it. Once the oil is hot, add one spoonful of cumin seeds. Follow this by adding 5 to 6 cloves of finely chopped garlic, which significantly enhances the flavor of the fenugreek dish. Once the garlic turns golden, mix in one finely chopped onion and sauté until translucent. After the onion is cooked, add one finely chopped tomato along with a spoonful of salt. Cover the kadhai for a short while so the tomatoes soften quickly. Once the tomatoes are tender, mash them slightly so that large chunks do not appear in the finished dish, ensuring a smooth and rich gravy texture.
Next, add two whole dry red chilies to the mixture. Stir in one spoonful of coriander powder, half a spoonful of Kashmiri red chili powder, and half a spoonful of regular red chili powder. Roast all the spices thoroughly until fragrant. Add the previously prepared peanut, chana dal, and sesame paste into the spices. Cook this paste continuously on low heat while stirring. Sauté the paste until it begins to release oil from the edges. Once the oil separates, add water to the kadhai, cover it, and let it simmer on low heat.
In a separate pan, add a pat of butter or ghee if butter is unavailable. Add 4 to 5 cloves of garlic to it. Once the garlic is slightly roasted, add the finely chopped green methi along with salt to taste. Stir continuously, and within two minutes, the moisture from the greens will evaporate, leaving them cooked. Transfer this cooked methi into the gravy-filled kadhai and mix well. Cover the kadhai and let it simmer for another two to three minutes until oil starts separating from the sides. Finish the dish by stirring in half a spoonful of garam masala, half a spoonful of sugar, and half a spoonful of roasted white sesame seeds. Cook for two more minutes, and your spicy methi sabji is ready to serve. Be sure to try this recipe at home.
