Methi Sabzi For Tiffin

If you were to ask me which is a quick Bhaji (Sabzi) to make, I would answer Methi Chi Bhaji (fenugreek leaves vegetable) every time. I can make Methi Chi Bhaji in many ways, and I will share all those recipes with you soon. I have also shared Methi Vangyachi Bhaji (fenugreek leaves and eggplant vegetable), do try it. This Methi Chi Bhaji is very easy to make and is the best option for tiffin. You will really like Methi Chi Bhaji made this way. Do try it. Methi Sabzi For Tiffin.

Also Read – Baingan Methi Sabzi | Perfect Eggplant With Fenugreek Leaves

Ingredients:

• Oil
• 1 tsp Cumin Seeds
• 6-7 Garlic Cloves
• 1 Medium-sized onion chopped
• 1 tbsp (Green Chilli-Cumin Seeds) Paste
• 2 Medium-sized tomatoes chopped
• Salt to taste
• 1 Small bunch of Fenugreek Leaves
• 3 tbsp roasted peanut powder

Optional:

• 2 tablespoons soaked moong dal (split yellow lentils)
• 2-3 tablespoons sprouted moth beans (matki)

Also Read – Perfect Maharashtrian Pithla Recipe

Instructions:

1. Heat oil in a pan (kadai).
2. Once the oil is hot, add cumin seeds and let them splutter.
3. Add the chopped and lightly crushed garlic cloves and saute until they change colour.
4. Add the chopped onion and saute until lightly golden brown.
5. Add the crushed (green chilli and cumin seeds) mixture and saute for another 1-2 minutes.
6. Add the roughly chopped tomatoes and a little bit of salt. Mix well and cook on medium heat for 2 minutes.
7. Add the cleaned fenugreek leaves (with tender stems). Mix well.
8. Continue to stir and cook for about a minute.
9. Add salt to taste. Remember that a little salt was added earlier.
10. Add the coarsely ground roasted peanut powder and mix well.
11. If using, add soaked moong dal or sprouted moth beans at this stage and mix well.
12. Cover the pan and cook on low heat for 1-2 minutes to steam. This helps the stems to cook well and the flavours to blend.
13. After steaming, the Methi Chi Bhaji is ready to be served.

Methi Sabzi For Tiffin

Shubham Nimbalkar

This Methi Chi Bhaji is very easy to make and is the best option for tiffin. You will really like Methi Chi Bhaji made this way. Do try it. Methi Sabzi For Tiffin.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Bhaaji

Cuisine Indian

Servings 4

Ingredients

  

• Oil
• 1 tsp Cumin Seeds
• 6-7 Garlic Cloves
• 1 Medium-sized onion chopped
• 1 tbsp Green Chilli-Cumin Seeds Paste
• 2 Medium-sized tomatoes chopped
• Salt to taste
• 1 Small bunch of Fenugreek Leaves
• 3 tbsp roasted peanut powder

Optional:

• 2 tablespoons soaked moong dal split yellow lentils
• 2-3 tablespoons sprouted moth beans matki

Instructions

 

• Heat oil in a pan (kadai).
• Once the oil is hot, add cumin seeds and let them splutter.
• Add the chopped and lightly crushed garlic cloves and saute until they change colour.
• Add the chopped onion and saute until lightly golden brown.
• Add the crushed (green chilli and cumin seeds) mixture and saute for another 1-2 minutes.
• Add the roughly chopped tomatoes and a little bit of salt. Mix well and cook on medium heat for 2 minutes.
• Add the cleaned fenugreek leaves (with tender stems). Mix well.
• Continue to stir and cook for about a minute.
• Add salt to taste. Remember that a little salt was added earlier.
• Add the coarsely ground roasted peanut powder and mix well.
• If using, add soaked moong dal or sprouted moth beans at this stage and mix well.
• Cover the pan and cook on low heat for 1-2 minutes to steam. This helps the stems to cook well and the flavours to blend.
• After steaming, the Methi Chi Bhaji is ready to be served.

Video

Keyword indian cuisine