How To Make Methi Ki Sabzi | Healthy Sabji Recipe | Methi Sabji | Winter Special | Ruchi

Methi Sabji Recipe | Dry Sabzi Recipe | Methi Ki Sabji | Fenugreek Leaves Recipe | Roti Sabji | Winter Vegetable | Fenugreek Leaves Vegetable | Dal Methi Sabzi | Easy Sabji Recipe | How To Make Methi Recipe | Indian Sabzi | Tiffin Recipe | Methi Ki Sabji Recipe | Quick & Easy | Rajshri Food

Learn how to make Methi Ki Sabji at home with our Chef Ruchi Bharani

Methi Matar Malai - https://youtu.be/t5kALQuqMbw

Methi Ki Sabji Ingredients:
- Water
- 1/2 cup Yellow Moong Dal (soaked)
- 1/4 tsp Salt
- 4 cups Fenugreek Leaves
- 1 & 1/2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 Dry Red Chilli
- 1/2 tsp Asafoetida
- 1 tbsp Ginger (finely chopped)
- 1 tbsp Garlic (finely chopped)
- 1 tsp Coriander & Cumin Seeds Powder
- 1 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- Salt (as per taste)
- 1/4 tsp Sugar
- 2 tbsp Water
- Coriander Leaves (chopped)

#MethiSabji #FenugreekLeavesRecipe AnybodyCanCookWithRajshriFood

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Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make "aloo methi" ("potato fenugreek") curry. Sprouted seeds and fenugreek greens are used in salads. When harvested as greens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai, where it is often grown in sandy tracts near the sea, hence the name samudra, "ocean" in Sanskrit.