Besan-Methi Dish
With the arrival of winter season in India, fresh leafy vegetables reign in the kitchens. One such popular veggie is methi/fenugreek leaves. Numerous dishes from breakfast to evening snacks and main courses are prepared with methi leaves. These aromatic and flavorsome leaves have a number of medicinal values, especially for diabetic patients. These leaves are beneficial to consume by them
Apart from methi paratha and methi thepla, A variety of dishes for the main course are cooked with methi leaves. Aloo-Methi ki sabzi, Aloo-methi Ki Poori, and Methi-matar malai are such popular dishes that add taste and beauty to your lunch thali. Apart from these, I used to cook a dry dish with methi leaves, and that is Besan-Methi ki sabzi. This is basically a Rajasthani dish in which besan/gram flour is used in abundance. Besan adds the nuttiness, and I use a little dahi/curd to add the richness that balances the pungency of fenugreek leaves. This dish is prepared within minutes without any mess. I always pair this dry side dish with any dal preparation. Let’s try to cook this tasty Besan -Methi Dish
Prep Time – 15 minutes
Cook Time – 15 minutes
Course – Main
Cuisine – Indian (Rajasthan)
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Methi leaves – A bunch (400 g)
• Besan/gram flour – 2 tbsp
• Dahi/Fresh curd – 2 tbsp
• Onion – 1-2 nos.
• Ginger – 1-inch piece
• Green chilies – 1-2 nos.
• Cooking Oil – 2 tbsp
• Salt – 2 tsp/To taste
• Haldi/Turmeric powder – 1 tsp
• Red chilly powder – 1 tsp
• Coriander powder – 2 tsp
• Jeera/Cumin – 1 tsp
• Ajwain /Carom Seeds – 1 tsp
• Hing/Asafoetida powder – 1/2 tsp
• Water – 2-3 tbsp
● PREPARATIONS TO BE DONE
• Separate methi leaves from the stems. Wash well 2-3 times to get rid of the dirt and dust
• Slice onions, ginger, and garlic into julienne
• Beat the curd well
● HOW TO MAKE BESAN-METHI DISH
1- Firstly, dry roast besan at a low flame until it leaves an aroma. When roasted, transfer it to another vessel to use later 
2- Next, add oil to a kadahi. When oil is heated, add jeera, ajwain, and hing powder
3- When the whole spices crackle, add sliced onions, ginger, and green chilies. Roast them for a while
4- Next, add all the powdered spices like haldi, red chilly powder, and coriander powder. Roast the spices for a while
5- Add chopped methi leaves and cook them for 2-3 minutes until they are reduced
6- Add dahi/curd and combine well with methi leaves
7- Next, add roasted besan/gram flour and combine well with methi leaves
8- Add or sprinkle 2-3 tsp water and cover the sabzi for a few minutes. Keep the flame at a low
9- Very soon, Besan-Methi ki sabzi is ready. Serve this tasty sabzi with roti, paratha, and any dal preparation in the main course
NOTES
*You can use finely chopped methi leaves in this sabzi
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