Preparation time
- Total: Approximately 25 minutes
- Preparation: 15 minutes
- Cooking: 10 minutes
Ingredients
- 1/3 cup Methi Seeds (Fenugreek Seeds)
- 2 Papads - medium sized
- 1 cup Curd (Dahi / Yogurt)
- Salt - to taste
- 1 teaspoon Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera) - roasted
- 1 tablespoon Coriander Powder (Dhania)
- 1 tablespoon Sunflower Oil
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 20 Raisins - optional
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- pinch Asafoetida (hing)
Instructions
- To prepare Rajasthani Dana Methi Papad Ka Saag Recipe, wash and soak Dana methi/fenugreek seeds in clean water for about 15 minutes and bring to a boil till seeds swells up, but not burst out
- Drain the water and keep boiled seeds aside
- In a bowl, take yogurt and add chilli powder, salt, turmeric powder, cumin powder and mix well to form a paste
- Heat oil in a wok, break Papads into pieces and fry in the oil
- Take out fried papad pieces on a paper towel
- In the same Wok, Add mustard seeds, cumin seeds and asafoetida in hot oil
- Add yogurt and spices mix paste and cook for 2-3 minutes, till it comes together and cooks well
- Add boiled Dana-Methi/fenugreek seeds and mix well
- Add about 1-1
- 5 cup of water and bring to a boil
- Add fried papads and let it simmer for about 2-3 minutes
- Add fresh kasoori methi raisins, cover and simmer for 1-2 minutes and switch off the flame
- This Saag gravy will be absorbed/reduced further upon cooling
- So keep the consistency accordingly while adding water
- Serve Rajasthani Dana Methi Papad Ka Saag Recipe hot with Bajri Ki Roti or Missi Roti alongside raita
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Rajasthani
- Side Dish
- Vegetarian