Rajasthani Dana Methi & Papad Ka Saag Recipe

Name: Rajasthani Dana Methi & Papad Ka Saag Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: ⅓ cup Fenugreek Seed (1/3 cup Methi Seeds (Fenugreek Seeds)); 2 pieces Papad (2 Papads medium sized, I used Bikaneri Haldiram's Papad); 1 cup Yogurt (1 cup Curd (Dahi / Yogurt)); 0 pieces Table Salt (Salt to taste); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera) roasted); 1 tbsp Ground coriander (1 tablespoon Coriander Powder (Dhania)); 1 tbsp Vegetable Oil (1 tablespoon Oil); 1 tsp Kasuri Methi (1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)); 20 pieces Golden Raisins (20 Sultana Raisins optional) — optional; ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 0 pieces Asafoetida (pinch Asafoetida (hing))

Rajasthani Dana Methi & Papad Ka Saag Recipe - Sabzi Recipes (Indian)

25 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Fenugreek Seed⅓ cup · 1/3 cup Methi Seeds (Fenugreek Seeds)
Papad2 pieces · 2 Papads medium sized, I used Bikaneri Haldiram's Papad
Yogurt1 cup · 1 cup Curd (Dahi / Yogurt)
Table Salt0 pieces · Salt to taste
Red Chili Powder1 tsp · 1 teaspoon Red Chilli powder
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera) roasted
Ground coriander1 tbsp · 1 tablespoon Coriander Powder (Dhania)
Vegetable Oil1 tbsp · 1 tablespoon Oil
Kasuri Methi1 tsp · 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
Golden Raisins20 pieces · 20 Sultana Raisins optional · optional
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Asafoetida0 pieces · pinch Asafoetida (hing)

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Steps

1To 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.
2In a bowl, take yogurt and add chilli powder, salt, turmeric powder, cumin powder and mix well to form a paste.
3Heat oil in a wok, break Papads into pieces and fry in the oil.Take out fried papad pieces on a paper towel.
4In 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.
5Add boiled Dana-Methi/fenugreek seeds and mix well. Add about 1-1.5 cup of water and bring to a boil.
6Add fried papads and let it simmer for about 2-3 minutes.
7Add fresh kasoori methi raisins, cover and simmer for 1-2 minutes and switch off the flame.
8This Saag gravy will be absorbed/reduced further upon cooling. So keep the consistency accordingly while adding water.
9Serve Rajasthani Dana Methi Papad Ka Saag Recipe hot with Bajri Ki Roti or Missi Roti alongside raita.