Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, methi sabji. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Methi Bhaji prepared with fresh and green methi leaves is one of the simple and healthiest recipes with fenugreek. This methi sabzi recipe uses garlic and minimal number of. [methi sabji method]. Aloo methi recipe With video and step by step photos - potatoes with fenugreek leaves made in North Indian style.
Methi sabji is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Methi sabji is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have methi sabji using 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Methi sabji:
- Get Methi
- Get 2 green chilli
- Make ready 2 garlic clove
- Take 5 tsp moong dal
Methi gatte ki sabzi is a traditional North Indian dish, which hails from the state of Rajasthan. It is served as a side dish usually with rotis and rice and as a main course for. Aloo Methi sabji recipe is a simple yet extremely delicious vegetarian curry. Made with potato and fenugreek leaves, this is so easy to make.
Steps to make Methi sabji:
- Take fenugreek leaves and wash throughly. Wash moong dal and keep for soaking for 5 minuets.
- Make green chilli and garlic paste in the mixture.
- Add oil in a hot pan. Add green chilli garlic paste. Add fenugreek leaves and soaked moong dal. Salt to taste. Little water and let it cook for 10-15 mins.
- Ready!
Here I am posting the aloo methi sabji recipe finally. Dana Methi Sabzi- A healthy and quick stir fry of sprouted fenugreek seeds. Sprouted Dana Methi Sabzi- The golden tiny seed of fenugreek is packed with nutrients. Ingredients for Carrot Methi Sabzi Recipe. This a very simple aloo methi recipe.
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