Methi Saag (Fenugreek Leaves Vegetable) Recipe

Iron and fiber-rich methi leaves cooked to perfection with Indian spices make a flavorful spicy Methi Saag sabji to be served with rotis.

Nutrition Information per serve

  • 65.4 kcal
  • 3.8 gm
  • 0.4 gm
  • 3.7 gm
    Total Fat
  • 3.2 gm
    Total Fiber
1.0 Chopped Cup(51.0 gm) Methi Leaves
0.13 Chopped Cup(14.0 gm) Onion
1.0 Tsp(5.0 gm) Ginger Garlic Paste
1/4 Tsp(0.44 gm) Jeera Powder
1/4 Tsp(1.0 gm) Green Chilli Paste
1/4 Tsp(0.41 gm) Dhania Powder
0.13 Tsp(0.3 gm) Haldi
0.13 Tsp(0.56 gm) Salt
1.0 Tsp(3.0 ml) Oil
  • Heat 1 tsp oil in a frying pan, add 1/8th cup chopped onion and sauté well.

  • Once the onions start turning slightly transparent, add 1 tsp ginger garlic paste, 1/4th tsp green chilli paste and mix well.

  • Add 1 cup chopped methi leaves and sauté again.

  • Once the methi is slightly reduced, add 1/8th tsp haldi, 1/4th tsp dhania powder, 1/4th tsp jeera powder and mix well.

  • Further, sprinkle 1/8th tsp salt and allow it to cook for a few more minutes.

  • Once cooked, take off the flame and transfer to a serving bowl.

  • Serve hot with chapati.