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methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry

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Tarla Dalal • 16 May, 2015

Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | Tarla Dalal

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Table of Content

About Methi Chi Patal Bhaji

Ingredients

Methods

Like methi chi patal bhaji recipe

What is methi chi patal bhaji made of?

How to cook methi

How to make methi chi patal bhaji

Pro tips to make methi chi patal bhaji

Nutrient values

Ingredients

For Methi Chi Patal Bhaji

3 cups chopped fenugreek leaves (methi)

1/2 cup soaked toovar (arhar) dal

1/2 cup chopped tomato

1/4 cup raw peanuts

2 chopped green chillies

3 tbsp oil

1 tsp mustard seeds ( rai / sarson)

1/2 tsp cumin seeds (jeera)

1 whole dry Kashmiri red chilli

a pinch of asafoetida (hing)

8 to 10 curry leaves (kadi patta)

1 tbsp finely chopped garlic (lehsun)

1/2 cup chopped onion

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1 tbsp tamarind (imli) pulp

1 tsp jaggery (gur)

salt to taste

1 tbsp finely chopped coriander (dhania)

Method

Methi Chi Patal Bhaji recipe with step by step photos

like methi chi patal bhaji recipe

1. Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | then do try other methi sabzi recipes also:
  - lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry |
  - aloo palak recipe | Punjabi style aloo palak sabzi | aloo palak sukhi sabzi |

what is methi chi patal bhaji made of?

1. See the below image of list of ingredients for making methi chi patal bhaji.

how to cook methi

1. To make Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | in a pressure cooker, add 3 cups chopped fenugreek (methi) leaves.
2. Add ½ cup soaked toovar (arhar) dal. Tuvar dal (split pigeon pea) adds a rich, creamy texture and a subtle nutty flavor to methi chi patal bhaji. It also helps to thicken the gravy and makes the dish more filling and satisfying.
  
  $Step 4 – Add ½ cup soaked <a href="https://www.tarladalal.com/glossary-toovar-dal-arhar-dal-toor-dal-split-pigeon-peas-tur-dal-955i">toovar (arhar) dal</a>. Tuvar dal (split pigeon pea) adds a …$
3. Add ½ cup chopped tomatoes.
  
  $Step 5 – Add ½ cup chopped tomatoes. $
4. Add ¼ cup raw peanuts. Raw peanuts add a unique texture and nutty flavor to Methi Chi Patal Bhaji. The raw peanuts add a delightful crunch to the otherwise soft and mushy texture of the fenugreek leaves.
  
  $Step 6 – Add ¼ cup <a href="https://www.tarladalal.com/glossary-raw-peanuts-kachi-mungfali-kachi-moongfali-847i">raw peanuts</a>. Raw peanuts add a unique texture and nutty flavor …$
5. Add 2 chopped green chillies. Green chillies in Methi chi Patal Bhaji primarily serve to add a spicy kick to the dish.
6. Add 2½ cups of water.
  
  $Step 8 – Add 2½ cups of water.$
7. Pressure cook on a medium flame for 3 to 4 whistles.
8. Allow the steam to escape and then open the lid.
9. Whisk well and keep aside.

how to make methi chi patal bhaji

1. Heat 3 tbsp oil in a deep non-stick pan.
2. Add 1 tsp mustard seeds ( rai / sarson). The pungent aroma of mustard seeds adds depth and complexity to the dish, making it more enticing.
3. Add 1 tsp cumin seeds (jeera). Cumin seeds are known for their warm, earthy aroma. When tempered in hot oil, they release their essential oils, adding a delightful fragrance to the dish.
4. Add 1 whole dry kashmiri red chilli. Kashmiri dry red chillies, known for their vibrant red color and mild heat, play a crucial role in enhancing the flavor profile of Methi Chi Patal Bhaji.
5. Add a pinch of asafoetida (hing). Hing has a strong, pungent aroma that adds depth and complexity to the dish.
6. Add 8 to 10 curry leaves (kadi patta). Curry leaves are known for their strong, distinctive aroma. They add a fragrant and slightly bitter note to the dish, elevating its overall scent.
7. Add 1 tbsp finely chopped garlic (lehsun). Garlic is a strong-flavored ingredient that adds a pungent and savory taste to the dish. It complements the slightly bitter taste of fenugreek leaves, creating a balanced flavor profile.
8. Add ½ cup chopped onions. Onions soften during cooking and create a smooth, velvety texture that complements the fibrous nature of fenugreek leaves.
  
  $Step 19 – Add ½ cup <a href="https://www.tarladalal.com/glossary-chopped-onions-722i">chopped onions</a>. Onions soften during cooking and create a smooth, velvety …$
9. Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
10. Add ½ tsp turmeric powder (haldi). Turmeric imparts a beautiful golden-yellow color to the dish, making it visually appealing.
  
  $Step 21 – Add ½ tsp <a href="https://www.tarladalal.com/glossary-turmeric-powder-haldi-645i">turmeric powder (haldi)</a>. Turmeric imparts a beautiful golden-yellow color to the …$
11. Add ½ tsp chilli powder. Chilli powder adds a warm, spicy flavor that complements the slightly bitter taste of fenugreek leaves.
  
  $Step 22 – Add ½ tsp <a href="https://www.tarladalal.com/glossary-chilli-powder-red-chilli-powder-339i">chilli powder</a>. Chilli powder adds a warm, spicy flavor that complements …$
12. Mix well.
13. Add the cooked methi mixture.
14. Add 1 tbsp tamarind (imli) pulp. Tamarind is naturally sour, and its pulp adds a tangy flavor to the dish, balancing the bitterness of the fenugreek leaves. This tanginess enhances the overall taste profile of the bhaji.
15. Add 1 tsp jaggery (gur). Jaggery adds a subtle sweetness that balances the slightly bitter taste of the fenugreek leaves. This creates a harmonious blend of flavors that is both comforting and refreshing.
16. Add salt to taste.
17. Mix well and cook on a medium flame for 5 to 8 minutes.
18. Add add finely chopped coriander (dhania).
19. Mix well.
20. Serve Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | hot.

pro tips to make methi chi patal bhaji

1. Add a touch of jaggery or tamarind pulp to balance the bitterness of the fenugreek leaves.
2. Use fresh methi leaves, fresh methi will give you the best flavor.
3. Instead of tuvar dal you can use any other dal like moong or chana dal to make this recipe.