Punjabi Methi Sabzi with Anardana
Vegetarian dry fenugreek (methi) sabzi from Punjab. Made with fresh methi leaves, tomato pulp, ginger and scallion, finished with tangy anardana (dried pomegranate) powder. About 125 calories per serving (376 total for 3 servings).
People also search this as methi anardana, methi ki sabji.
Ingredients
- Fresh Hyacinth Beans — 1 piece (whole)
- Anardana Powder (Dried Pomegranate - Tangy Grade) — 0.25 piece (ground)
- Red Chilli Powder (Lal Mirch) — 1 piece (ground)
- Turmeric Powder — 1 piece (ground)
- tomato pulp — 1 piece (chopped)
- Spring Onion — 1 piece (chopped)
- kosher salt (optional) (whole)
- Ginger — 2 piece (chopped)
- methi leaves — 150 g (ground)
- green chillies — 2 piece (chopped)
- garam masala powder — 1 piece (ground)
Method
- Wash the methi leaves and chop finely. Finely chop ginger, green chillies and spring onion.
- Heat oil in a kadai. Add ginger and green chillies and saute lightly.
- Add spring onion and saute till soft.
- Add tomato pulp and cook till oil separates.
- Add turmeric, red chilli powder and salt. Mix well.
- Add methi leaves and hyacinth beans. Cover and cook till methi is soft, stirring in between.
- Add garam masala and anardana powder. Mix and cook for 2 minutes.
- Turn off the gas and serve hot.
Common questions
- How many calories in one plate of Punjabi Methi Sabzi with Anardana?
- 97 kcal per plate.
- How much cooking time?
- 50 min — 10 min prep, 40 min cooking.