Methi Saag Recipe

Iron and fiber rich methi leaves flavored with indian spices and cooked with perfection makes a flavorsome spicy vegetable to be served with rotis.

Nutritional info

  • 4.2 gm
    Carbohydrate
  • 0.7 gm
    Protein
  • 4.1 gm
    Total Fat
  • 22.0 mg
    Calcium
  • 1.0 mg
    Iron
  • 8.9 mg
    Vitamin C
  • 71.7 kcal
    Energy
  • 554.9 mcg
    Vitamin A
  • Ingredients
  • Step-by-Step

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1.0 Chopped Cup(51.0 gm) Methi Leaves

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0.13 Chopped Cup(14.0 gm) Onion

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1.0 Tsp(5.0 gm) Ginger Garlic Paste

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1/4 Tsp(0.44 gm) Jeera Powder

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1/4 Tsp(1.0 gm) Green Chilli Paste

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1/4 Tsp(0.41 gm) Dhania Powder

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0.13 Tsp(0.3 gm) Haldi

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0.13 Tsp(0.56 gm) Salt

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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.

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