Methi Papad Sabzi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, asafoetida, and fenugreek seeds.
• STEP 2.Add chopped onions and cook until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft.
• STEP 5.Add chopped fenugreek leaves and cook for a few minutes.
• STEP 6.Add crushed papad and mix well. Cook for 2-3 minutes.
• STEP 7.Add water, salt, and garam masala. Cook until the sabzi thickens.
• STEP 8.Garnish with coriander leaves and serve hot.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• You can use any type of papad for this recipe, but the roasted ones work best.
• Adjust the spice level according to your taste preference.

Storage and Serving

• Methi Papad Sabzi can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve it hot with roti, paratha, or rice.