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+ servings

Methi ni bhaji nu shak | methi ki sabzi | methi besan ki sabzi

Author Nehas Cook Book
4 from 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dal / Curry, Main Course
Cuisine Indian
Servings 4 servings

Ingredients
 

For kathiyawadi garlic chutney

  • 6-7 garlic cloves
  • ½ tsp cumin seeds
  • 1 tsp red chilli powder

For besan-methi muthiya

  • 1 cup chopped methi leaves
  • ½ cup besan
  • ½ tsp ginger paste
  • 1 tsp green chilli paste
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp sugar
  • Salt to taste
  • 1/8 tsp or pinch of baking soda
  • 1 tsp lemon juice
  • 1 tbsp curd or as required

For methi ni bhaji nu shak

  • 2 cup chopped methi leaves
  • 4 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • 2 chopped green chilli
  • 1 tsp ginger paste
  • 1 tsp kathiyawadi garlic chutney
  • 1 medium size chopped tomatoes
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1.5 cup slightly sour buttermilk
  • Besan methi muthiya
  • ½ tsp garam masala

Instructions

  • Wash and roughly chop fenugreek leaves. keep it aside.
  • For garlic paste, in mortal-pestal, add 6-7 garlic cloves,1/2 tsp cumin seeds, and 1 tsp red chili powder. Crush it coarsely. Kathiyawadi garlic paste is ready.
  • Heat oil in a pan, add mustard seeds, cumin seeds, and hing. Sauté it.
  • Then add chopped green chili, ginger paste, and kathiyawadi garlic paste. Sauté it.
  • Now add chopped tomatoes and salt. sauté till the tomato becomes slightly soft.
  • Then lower the flame, and add turmeric powder, redchilii powder, and coriander powder. Mix well and sauté masala into the oil.
  • Now add chopped methi leaves and saute them.
  • Then add buttermilk and stir the mixture continuously till it starts to boil. Keep the flame low-medium.
  • Meanwhile in a mixing bowl, add chopped methi leaves, besan (gram flour), ginger paste, green chili paste, turmeric powder, red chili powder, coriander powder, sugar, salt, baking soda, and lemon juice. Mix well.
  • Add some curd and knead the dough for muthiya. Do not knead the soft dough for muthiya.
  • Roll small round shape muthiya and add into boiling sabzi gravy.
  • Cook methiya on medium-low flame for 7-10 minutes till it becomes double in size, becomes soft, and cooks from inside.
  • Add garam masala and mix well.
  • Serve methi ni bhaji nu shak with paratha, khichdi, or steamed rice.

Notes

  • after chopping, do not wash methi leaves.
  • sauté masala in oil give dhaba style color and flavor to sabzi.
  • use 5-6 tbsp curd and some water instead of buttermilk.
  • buttermilk should be at room temperature and stir it continuously in gravy to avoid its spoiling.
  • do not knead the soft dough for muthiya, otherwise it will break while boiling into gravy.
  • add muthiya to boiling gravy.
  • cook muthiya on medium-low flame till it doubles in size and is properly cooked from the inside.