Methi Besan Sabji Recipe

One of the most unique aspects of fenugreek is that, is a very useful herb in any form – powdered, seeds, dried leaves and as a vegetable. Apart from being used in methi sabji (fresh leaves) or as a spice (kasuri methi), fenugreek leaves also have many cosmetic and health purposes.

Nutrition Information per serve

  • 92.5 kcal
  • 9.7 gm
  • 1.7 gm
  • 2.9 gm
    Total Fat
  • 3.4 gm
    Total Fiber
2.0 Chopped Cup(77.0 gm) Methi Leaves
3.0 Chopped Tbsp(24.0 gm) Onion
4.0 Tbsp(33.0 gm) Besan
1.0 Chopped Tbsp(3.0 gm) Coriander Leaves
1.0 Tsp(4.0 ml) Lemon Juice
1.0 Chopped Tsp(2.0 gm) Garlic
1/2 Grated Tsp(0.94 gm) Ginger
1/4 Tsp(0.41 gm) Dhania Powder
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(7.0 ml) Oil
20.0 Ml(20.0 ml) Water
  • In a pan add 1 tsp oil, 2 tbsp chopped onion, 1/2 tsp chopped garlic, 1/2 tsp grated ginger and mix well, 3 tbsp chopped methi leaves, 1/8 tsp red chilly powder, 1/8th tsp haldi, 1/8 tsp dhania powder, add 1/4th tsp salt, add 1 tsp lemon juice, water.

  • Add 1 tbsp besan and mix well.

  • Garnish with 1 tbsp coriander leaves.

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