How long does it take to make Rajasthani Dana Methi & Papad Ka Saag Recipe?

The total time to make Rajasthani Dana Methi & Papad Ka Saag Recipe is 25 minutes. Preparation takes 15 minutes and cooking takes 10 minutes.

How many servings does this Rajasthani Dana Methi & Papad Ka Saag Recipe recipe make?

This recipe makes 4 servings of Rajasthani Dana Methi & Papad Ka Saag Recipe.

What type of cuisine is Rajasthani Dana Methi & Papad Ka Saag Recipe?

Rajasthani Dana Methi & Papad Ka Saag Recipe is a Rajasthani dish from the Sabzi Recipes category.

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: Rajasthani
Ingredients: 1/3 cup Methi Seeds (Fenugreek Seeds); 2 Papads medium sized, I used Bikaneri Haldiram's Papad; 1 cup Curd (Dahi / Yogurt); Salt to taste; 1 teaspoon Red Chilli powder; 1 teaspoon Turmeric powder (Haldi); 1 teaspoon Cumin powder (Jeera) roasted; 1 tablespoon Coriander Powder (Dhania); 1 tablespoon Oil; 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves); 20 Sultana Raisins optional; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1/2 teaspoon Cumin seeds (Jeera); pinch Asafoetida (hing)

Priti Mohta

May 29, 2017

2966 Ratings

Rajasthani Dana Methi & Papad Ka Saag Recipe - Recipe image with step-by-step cooking instructions

Time:Prep: 15 M|Cook: 10 M|Total: 25 M

Makes:4 Servings

Meal:Side Dish

Cuisine:Rajasthani

Rajasthani Dana Methi & Papad Ka Saag Recipe is a traditional recipe that is made often in most Rajasthani and Gujarati kitchens. Methi seeds are a way to naturally detox body, fills in with micro nutrients and powerful phyto- nutrients. Make this tasty side dish recipe to serve Rajasthani Dana Methi & Papad Ka Saag Recipe with Bajri Ki Roti or Missi Roti alongside raita.

Here are a few more Rajasthani recipes that you must also try:

Did you know: Methi seeds control blood sugar level, lowers cholesterol and aids digestion. It also helps in aiding weight loss, and is a remedy for sore throat and fever. Methi increases milk production in lactating women and hence is a popular food post child birth. Methi seeds eases menstrual cramps.

Here are a few more Rajasthani recipes that you must also try:

Ingredients

1/3 cup Methi Seeds (Fenugreek Seeds)

2 Papads, medium sized, I used Bikaneri Haldiram's Papad

1 cup Curd (Dahi / Yogurt)

Salt, to taste

1 teaspoon Red Chilli powder

1 teaspoon Turmeric powder (Haldi)

1 teaspoon Cumin powder (Jeera), roasted

1 tablespoon Coriander Powder (Dhania)

1 tablespoon Oil

1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)

20 Sultana Raisins, optional

1/2 teaspoon Mustard seeds (Rai/ Kadugu)

1/2 teaspoon Cumin seeds (Jeera)

pinch Asafoetida (hing)

Instructions for Rajasthani Dana Methi & Papad Ka Saag Recipe

To 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.

In a bowl, take yogurt and add chilli powder, salt, turmeric powder, cumin powder and mix well to form a paste.

Heat oil in a wok, break Papads into pieces and fry in the oil.Take out fried papad pieces on a paper towel.

In 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.

Add boiled Dana-Methi/fenugreek seeds and mix well. Add about 1-1.5 cup of water and bring to a boil.

Add fried papads and let it simmer for about 2-3 minutes.

Add fresh kasoori methi raisins, cover and simmer for 1-2 minutes and switch off the flame.

This Saag gravy will be absorbed/reduced further upon cooling. So keep the consistency accordingly while adding water.

Serve Rajasthani Dana Methi Papad Ka Saag Recipe hot with Bajri Ki Roti or Missi Roti alongside raita.

Editor's Notes:

Note:

While boiling Dana-Methi, carefully observe and make sure it won't get burst and open up (which happens only when it is overcooked) once overcooked it will be very bitter in taste and not suitable for making this saag.