If you don’t eat Methi ka saag because it tastes bitter, then you should try this recipe. Everything else is same except you put a bit of peanuts at the end of your cooking. So, go ahead and indulge in some peanut-y methi treat!
- Methi saag (Fenugreek greens) – 1 bunch
- Onion – ½ cup
- Green chillies – 3-4
- Turmeric powder – a pinch
- Paanch phoron – ½ tsp ( if you don’t have paanch phoron, use cumin seeds)
- Peanuts – 2 tbsp
- Garlic cloves- 4
- Salt to taste
- Oil – 2 tbsp
- Wash the Methi leaves thoroughly in running water and let drain in a colander.
- Chop onions and green chillies in small pieces, and later the methi saag.
- Take a pan and heat oil. When it’s smoking, lower the heat and add paanch phoron. Let the seeds sizzle for a second. Put garlic and sauté. Add onions and green chillies, and stir till the onions turns brown. Add a pinch of turmeric powder.
- Throw your methi in the oil. Slowly stir and mix it with the seasoning. When the leaves settle and reduce in volume, throw salt and stir. Now cover and cook on low heat for 10 minutes.
- Dry roast your peanuts in a tawa. When it’s nice and toasty, grind them either in a blender or use mortar and pestle.
- Add the peanuts and let it cook for additional 5 minutes.
- Warm your rice and dal, and get ready to savor some delicious Methi Peanuts.
Yield – 2 servings
I Prepared this recipes. Wonderful taste, Every one at home loved it & they demand me for this recipe again & again. Thanku for posting a wonderful & simple recipe.
We had it with Roti, mind blowing combination with roti.
BTW what is Paanch Phoron, what is the measurement & ingredients of this, Could u pls. tell me. I prepared this recipe by adding Jeera seed.
@ Jayshree – I’m glad you liked Methi Peanuts. It is a quick and simple recipe where peanuts helps enhance the taste and cut down the bitterness. Paanch phoron is a blend of five spices – fennel seeds (saunf), black mustard seeds (sarson), nigella seeds (kalonji), fenugreek seeds (methi) and cumin seeds (jeera). It is used in many cultures like Bengali and Nepali for tempering and flavoring the oil. Generally, these five spices are added in equal quantities (for this recipe, we need about 1/2 tsp of paanch phoron). You can either buy at any Indian store or prepare at home.
Thanks for the recipe. I’ll try it. Methi is good for bodyache.
@ Anita – Methi is a wonder herb. Very healthy.