राजस्थान की मशहूर मेथी की सब्ज़ी | Methi Seeds Water for Health & weight loss | Kunal Kapur

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 268.7K views Mar 14, 2023

The fenugreek vegetable is beneficial for health, especially during winters when it is produced. It has a delicious taste. मेथी की सब्जी स्वास्थ्य के लिए फायदेमंद होती है, खासकर सर्दियों में बनने वाली दाना मेथी की सब्जी! इसका स्वाद बहुत मजेदार होता है। In this video, I will show you how to make a delicious and healthy Methi Dana ki Sabzi, a particular dish from Rajasthan. Methi dana, or fenugreek seeds, is known for its health benefits and is commonly used in Indian cuisine. This dish is perfect for winter and goes well with roti or rice. Methi Dana ki Sabzi, Rajasthan special, Indian cuisine, healthy recipe, winter recipe, fenugreek seeds recipe #MethiDanaKiSabzi #RajasthanSpecial #IndianCuisine #HealthyRecipe #WinterRecipe #FenugreekSeedsRecipe #VegetarianRecipe #NorthIndianFood #Foodie #FoodVlogger #chefkunalkapur #kunalkapur #lunch #dinner #breakfast #rajsthanidish

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

Main Ingredients

Methi dana (मेथी दाना) - ½ cup
Water (पानी) - 1 lt
Mustard Oil (सरसों तेल) - ⅓ cup
Mustard seeds (सरसों दाना) - 2 tsp
Cumin (जीरा) - 2 tsp
Coriander Seeds (धनिया बीज) - 2 tbsp
Garlic chopped (लहसुन) - 2 tsp
Onion chopped (प्याज़) - ½ cup
Green chilli chopped (हरी मिर्च) - 1 no
Jaggery/sugar (गुड़) - a small piece/2 tbsp
Water (पानी) - ½ cup
Salt (नमक) - to taste
Turmeric (हल्दी) - ½ tsp
Chilli powder (मिर्ची पाउडर) - 1 tsp
Dhaniya powder (धनिया पाउडर) - 1½ tbsp
Water (पानी) - a dash
Water (पानी) - 1½ cup
Tamarind paste/amchur (इमली पेस्ट) - 1½ tbsp
Coriander chopped (धनिया) - handful

For Methi Water

Lemon (निम्बू) - ½ no
Honey (शहद) - 1 tsp
Methi Dana Pani (मेथी दाना पानी) - 100 ml

Step-by-Step Cooking Instructions

1
- For methi dana sabzi, soak the methi dana in water overnight or at least for 4 hours. Boil the soaked methi without straining the water for 2- 3 minutes, then strain it.
2
- Now boil it again in fresh water to eliminate the bitterness as much as possible and strain it and keep the water aside.
3
- Heat a pan and heat mustard oil, then add mustard seeds, cumin and whole coriander seeds. Now add chopped garlic, roast it a little then add chopped onions, and green chillies. Take jaggery in a bowl and add water in it then dissolve it.
4
- Add salt, red chilli powder, coriander powder and turmeric to the roasted onion. Stir it well, then add water, then add methi dana.
5
- Roast the methi for 3 to 4 minutes on high flame. Then add water to it. Now add tamarind paste and jaggery water and cook it for 5 to 7, minutes. Turn off the gas and serve it hot. Enjoy!
6
For methi water, squeeze a lemon in a glass and add honey. Now add the strained methi water which was strained after boiling the methi dana. Stir it well and healthy methi dana water is ready.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover राजस्थान की मशहूर मेथी की सब्ज़ी?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.