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Methi Saag

Serves 3
20 mins
200 Kcal
Methi Saag is one of the essential, mouth-watering Indian dishes made from fresh fenugreek leaves and cooking spices to create a flavourful aromatic curry. It is known for its bitter taste, so it's both tasty and healthy. So, it's considered a wholesome meal in most Indian houses. It is abundantly packed with vitamins, minerals, and antioxidants, so including more greens in your diet is helpful. The traditional methi saag recipe starts with saut ed onions, garlic, and ginger in the mixture. Afterwards, spices such as cumin, turmeric, coriander, and garam masala are added to the mixture, along with fresh methi leaves, until tender. The bitter taste of methi goes well with the spices used. Methi saag is enjoyed with roti, paratha, or rice. The dish can be used as a main course, though it mostly appears as a side course. It serves exceedingly well, topped with some yoghurt or pickle for flavour. Methi saag has many prospective health benefits, such as enhancing digestion, reducing cholesterol levels, and regulating blood sugar levels, along with its numerous iron, calcium, and folic acid constituents.

Ingredients required for Methi Saag

  1. 3 cup methi leaves
  2. 3 tsp mustard oil
  3. 3 potatoes
  4. 2 green chillies
  5. 1 tsp salt
  6. 1/2 tsp red chilli powder

Cooking steps for Methi Saag

  1. 1
    Let's begin the recipe of methi saag. Chop the methi leaves roughly.
  2. 2
    Add 3 tsp of mustard oil in a big pan and heat over medium. It is crucial to use mustard oil because of its distinct flavour and as it complements the bitterness of the methi leaves.
  3. 3
    When the oil is hot, add the diced potatoes to the pan.
  4. 4
    Stir in the potatoes at intervals so that they cook evenly, lightly browned on all sides.
  5. 5
    That should take another 5-7 minutes.
  6. 6
    After all the potatoes are cooked, add finely chopped green chillies to the pan.
  7. 7
    The slight warmth infused by the green chillies gives the dish an edge, making the methi leaves feel less bitter. Blend them into the potatoes, allowing them to release all their heat and fragrance.
  8. 8
    Subsequently, add one teaspoon of salt and 1/2 teaspoon of red chilli powder to it.
  9. 9
    Salt extracts all the flavours of potatoes and methi, while red chilli powder adds a minimal stinging feeling and a deep red colour.
  10. 10
    Mix everything well so the spices coat the potatoes and chillies are spread evenly.
  11. 11
    It's time to add the methi leaves. Add the chopped methi gently to the pan and mix it with the spiced potatoes.
  12. 12
    Add two tablespoons of water to the pan to prevent drying out the curry.
  13. 13
    The small amount of water will then distribute the spices uniformly with the potatoes and methi, making it a good coated and flavoured curry.
  14. 14
    Boil the mixture for about 5-7 minutes, stirring occasionally, till methi leaves are completely wilted and tender.
  15. 15
    Potatoes must be soft and cooked throughout, whereas the methi leaves mixed with spices should be well-coordinated.
  16. 16
    You will find that the bitterness of methi has been reduced and mixed in ratio with potatoes and spices.
  17. 17
    Once ready, remove the pan from heat and serve methi saag hot.The recipe for methi saag combines the nutritious bitterness of fenugreek leaves with tender potatoes and aromatic spices, creating a flavourful and comforting dish.

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