Besan Methi Sabji

When there are no veggies at home, this is very easy to make side dish. In our day to day food or traditionally, we eat roti and rice. Since we are vegetarian, we need daal and/or sabji with gravy to go along with roti and rice. Most of the days I make different types of daal and dry sabjis. Sometimes I make sabji with gravy and I can skip the daal. Somedays I don’t feel like going through the long cooking process or I don’t have veggies at home then this recipe can be put together in 15 minutes using basic ingredients and 1 tbsp oil. It goes well with roti and plain or jeera rice. You can cook this with yogurt or without yogurt. It is called besan. Besan is full of protein. You can use fresh or frozen methi (fenugreek leaves) or add spinach or any other greens. You can also add moringa leaves or boiled moringa sticks.

In India people from different region makes it slightly different with local ingredients. If you are in Maharashtra, they make pithla which is quite similar but they prepare it using water not yogurt. In Rajasthan and Gujarat, yogurt based gravy are more popular. I love any sabji prepared using yogurt. You will find many such recipes on my website.

Please note that you can see printable version at the end. You need to use chrome browser to print or save one pager copy of the recipe.

This recipe serves 2 people.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients:

1 onion thinly sliced
1½ cup fresh methi (fenugreek) leaves
1 cup sour Yogurt
3 tbsp besan/gram flour (heaping spoonful)
½ tsp ajwain
1 tsp cumin seeds
½ tsp coriander seeds crushed
Small pinch of asafoetida
½ tsp turmeric powder
1 tsp coriander powder
1/2 tsp chili powder
Salt to taste
Oil for cooking
Cilantro for garnishing

Procedure:

1. Thinly slice onion. Clean and chop fenugreek leaves. If you are using frozen methi then use 3 cubes.

2. Mix besan and yogurt so there are no lumps.

3. Heat a wide pan, add 1 tbsp oil. When oil is hot, turn down heat to medium. Then add ajwain and cumin seeds. When cumin seeds starts to turn slightly brown, add coriander seeds and asafetida.

4. Add chopped onion and cook until translucent (1-2 minutes). Then add chopped fenugreek leaves. Stir and cook for 1-2 minutes.

5. Lower the heat and then add besan and yogurt mixture you prepared earlier. Stir vigorously for 1 minute. This method stops yogurt splitting from water. This is a very important step. Add 1½ to 2 cup water depending on the consistency you want. Mix well.

6. Also add spices like turmeric powder, coriander powder, chili powder and salt. Turn the heat to medium and cook this for 3-4 minutes, stirring frequently, until mixture turns to thick paste. Check if besan is cooked completely and it looses the raw flavour. You can add little water if it’s too thick and let it cook little more.
Besan
methi besan

7. Turn off the heat when ready. Garnish with cilantro.
Besan methi sabji
Besan methi sabji

This besan methi sabji has wonderful flavour of ajwain and methi leaves. Yogurt gives tangy taste. It goes well with roti and plain or jeera (cumin) rice. You have to try this once, I am sure you will love it as much as I do.

You can try these sabji which is prepared using yogurt.

Vadi papad sabji
Kadhi pakoda
Lobiya pakoda kadhi
Bhindi kadhi
Baigan kadhi

Please do leave a comment or let me know if you have any questions.

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Besan Methi Sabji

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:
1 onion thinly sliced
1½ cup fresh methi (fenugreek) leaves
1 cup sour Yogurt
3 tbsp besan/gram flour (heaping spoonful)
½ tsp ajwain
1 tsp cumin seeds
½ tsp coriander seeds crushed
Small pinch of asafoetida
½ tsp turmeric powder
1 tsp coriander powder
1/2 tsp chili powder
Salt to taste
Oil for cooking
Cilantro for garnishing

Procedure:
1. Thinly slice onion. Clean and chop methi (fenugreek leaves). If you are using frozen methi then use 3 cubes.
2. Mix besan and yogurt so there are no lumps.
3. Heat a wide pan, add 1 tbsp oil. When oil is hot, turn down heat to medium. Then add ajwain and cumin seeds. When cumin seeds starts to turn slightly brown, add coriander seeds and asafetida.
4. Add chopped onion and cook until translucent (1-2 minutes). Then add chopped fenugreek leaves. Stir and cook for 1-2 minutes.
5. Lower the heat and then add besan and yogurt mixture you prepared earlier. Stir vigorously for 1 minute. This method stops yogurt splitting from water. This is a very important step. Add 1½ to 2 cup water depending on the consistency you want. Mix well.
6. Also add spices like turmeric powder, coriander powder, chili powder and salt. Turn the heat to medium and cook this for 3-4 minutes, stirring frequently, until mixture turns to thick paste. Check if besan is cooked completely and it looses the raw flavour. You can add little water if it’s too thick and let it cook little more.
7. Turn off the heat when ready. Garnish with cilantro.

This besan methi sabji has wonderful flavour of ajwain and methi leaves. Yogurt gives tangy taste. It goes well with roti and plain or jeera (cumin) rice. You have to try this once, I am sure you will love it as much as I do.

Enjoy!

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Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

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