Flavorful Methi Besan Subzi (Fenugreek with Chickpea Flour)
40 minutes
4319 reads
About Flavorful Methi Besan Subzi (Fenugreek with Chickpea Flour)
Craving a vibrant and flavorful Indian side dish? This Methi Besan Subzi is a delightful symphony of fresh fenugreek leaves (methi) and spiced chickpea flour (besan), creating a truly satisfying culinary experience.Our simple recipe transforms the sometimes bitter methi into an aromatic delight, perfect alongside rotis, phulkas, or steamed rice. The secret? Dry-roasting the besan to unlock its nutty depth.With carefully balanced spices, this nutritious and easy-to-make subzi is a must-try for anyone seeking an authentic taste of India.
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
Produce
- 3 bunch Fenugreek Leaves methi, washed and finely chopped
Spices and Flavorings
- Salt to taste
- 1/4 tsp Turmeric powder
- 1/2 tsp Chili Powder red
- 1 tsp Coriander powder
- 1/2 tsp Mango Powder amchoor, dry
- 1/2 tbsp Cumin seeds
- 1 tsp Ginger-Garlic Paste
Other
- 1/2 cup Gram Flour besan
- 2 tbsp Oil
Instructions
- Remove the fenugreek leaves from the stems.
- Wash the fenugreek leaves thoroughly under running water to remove any dirt. Drain completely and finely chop.
- In a pan over medium heat, dry roast the gram flour until it turns a light brown color. This enhances the nutty flavor of the besan. Set aside.
- Heat oil in the same pan over medium heat. Add cumin seeds and let them splutter. This releases their aromatic oils.
- Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder to the pan.
- Reduce heat to low and sauté for about 30 seconds until the raw smell of the ginger-garlic dissipates. Be careful not to burn the spices.
- Add the chopped fenugreek leaves and mix well.
- Cover the pan and cook over low to medium heat. Stir occasionally. The fenugreek leaves will release water as they cook.
- Once the fenugreek leaves are cooked and the water has evaporated, add the roasted gram flour. Stir well to prevent lumps.
- Mix thoroughly, cover the pan, and cook for a minute or two over low heat until the gram flour is well combined with the fenugreek leaves.
- Stir in the dry mango powder. Remove from heat.
- Serve the Methi Besan Subzi hot with rotis, phulkas, or steamed rice.
Recipe Notes
Good To Know
- Once you add gram flour, keep stirring to avoid lump formation.
- Add chopped onions for an enhanced flavor.
Expert Tips
- For a richer flavor, try roasting the fenugreek leaves before adding them to the dish. This will deepen their earthy notes and add a subtle nuttiness.
- Adjust the amount of cream or yogurt based on your desired consistency. For a thicker gravy, use less liquid. For a thinner gravy, add more.
- Fresh fenugreek leaves can sometimes be bitter. Blanching them briefly in boiling water before adding them to the dish can help reduce the bitterness.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or milk if needed to loosen the sauce.
Also See
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Recipe Nutrition
Calories: 129kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 16mgPotassium: 155mgFiber: 2gSugar: 2gVitamin A: 90IUVitamin C: 1mgCalcium: 18mgIron: 1mg
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4 Comments
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Yum! This recipe is a must-try.
This looks so inviting! I’m eager to try it.
Such a scrumptious dish! Thank you.
Looks so delectable! Thanks for posting.