Loading...
A simple, home-style Gujarati stir-fry where fresh fenugreek leaves are cooked with chickpea flour and spices. The slight bitterness of methi is beautifully balanced by jaggery, creating a unique savory and slightly sweet flavor.
For 4 servings
Prepare the methi: Pluck the leaves from the thick stems. Wash the leaves thoroughly in a large bowl of water 2-3 times to remove any grit. Drain completely in a colander and chop them finely. Set aside.
Make the tempering (vaghar): Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to crackle, which should take about 30 seconds. Then, add the cumin seeds and asafoetida, and sauté for another 15 seconds until fragrant.
Sauté aromatics: Add the finely chopped garlic and green chilies to the pan. Sauté for about 1 minute until the raw aroma of the garlic dissipates and it turns lightly golden.
Cook the methi: Add all the chopped methi leaves to the pan. Stir well to coat with the tempering. Cook for 5-7 minutes, stirring occasionally, until the leaves wilt, reduce in volume, and most of their moisture has evaporated.
Add spices: Sprinkle in the turmeric powder, red chili powder, coriander-cumin powder, and salt. Mix everything thoroughly and cook for another minute to toast the spices.
Roast the besan: Lower the heat and sprinkle the besan evenly over the methi. Stir continuously for 3-4 minutes. It is crucial to roast the besan on low heat until it loses its raw smell and becomes aromatic. The mixture will appear dry and crumbly.
Combine and steam: Add the grated jaggery and sprinkle 2-3 tablespoons of water over the mixture. The water will help melt the jaggery and steam-cook the besan. Mix well, cover the pan with a lid, and cook on low heat for 2-3 minutes until the jaggery has fully melted and integrated.
A classic Gujarati tea-time snack! These crispy, savory fried noodles are made from chickpea flour and seasoned with a blend of aromatic spices. Perfectly crunchy and addictive, they are a must-try.
Crisp and savory pearl millet flatbread bites, spiced with ajwain and sesame seeds. A healthy, gluten-free Gujarati snack, also known as 'Bajra na Vada' or 'Dhebra', perfect with yogurt or pickle. Ready in about 35 minutes.
A classic Gujarati dish, this tomato ras is a simple, soupy curry with a delightful balance of tangy, sweet, and savory flavors. It's made with ripe tomatoes and basic spices, coming together in under 30 minutes for a perfect weeknight meal.
A unique Gujarati kadhi from the Bhatia community, this version gets its creamy texture from ground moong dal instead of besan. It’s a delightful sweet and tangy curry, perfect with steamed rice.
A simple, home-style Gujarati stir-fry where fresh fenugreek leaves are cooked with chickpea flour and spices. The slight bitterness of methi is beautifully balanced by jaggery, creating a unique savory and slightly sweet flavor.
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 181.09 calories per serving with 4.7g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and serve: Turn off the heat. Uncover the pan and give it a final stir. If using, squeeze fresh lemon juice over the top. Serve the Methi ni Bhaji nu Shaak hot with phulka rotis, parathas, or as a side with dal and rice.
Add 1 medium-sized boiled and cubed potato along with the spices in step 5 for a more filling version.
Sauté one finely chopped onion after the tempering (step 2) until translucent before adding the garlic and chilies.
To make this dish Jain-friendly, simply omit the garlic. The flavor will still be delicious.
For a richer taste, stir in a tablespoon of fresh cream (malai) at the very end, after turning off the heat.
Fenugreek leaves are an excellent source of iron, crucial for preventing anemia, and dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy gut.
Fenugreek is well-known for its potential to help manage blood sugar levels due to its soluble fiber content, making this dish a good choice for those monitoring their glucose.
The addition of besan (chickpea flour) boosts the plant-based protein content of the dish, which is essential for muscle repair, and provides sustained energy.
A single serving of this shaak (approximately 110g) contains around 130-150 calories, depending on the amount of oil used. It's a relatively low-calorie and nutritious dish.
Yes, it is very healthy. Methi (fenugreek) leaves are rich in iron, fiber, and vitamins. Besan (chickpea flour) adds protein and fiber. The dish is plant-based and packed with nutrients.
Bitterness is characteristic of methi. To reduce it, you can salt the leaves and squeeze out the juice before cooking. If the final dish is too bitter, you can add a little more jaggery or a stronger squeeze of lemon juice to balance the flavors.
The besan is key to the traditional texture and flavor of this specific shaak. You can make a simple methi stir-fry without it, but it would be a different dish. The besan absorbs moisture and adds a nutty, roasted flavor.
First, pluck the leaves from the tough stems. Place the leaves in a large bowl of cold water and swish them around to let the dirt settle at the bottom. Lift the leaves out, discard the water, and repeat this process 2-3 times until the water runs clear.
Yes, you can use frozen methi leaves. Thaw them completely and squeeze out all the excess water before adding them to the pan in step 4. You may need to reduce the initial cooking time for the leaves as they are already blanched.