Methi Papad Subji/Curry

Author Mina Shah

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

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Methi Papad Subji/Curry

Methi Papad Subji is easy to make and very flavorful. Try making it during holy days of Paryushan.

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Ingredients

• 3 tbsp Methi Dana (Fenugreek Seeds)
• 1 tbsp oil
• 1/2 tsp Mustard Seeds (rai)
• 1/2 tsp Amchur Powder (dry mango powder)
• 1 tsp Red Chili Powder
• 1/2 tsp salt
• 1/4 tsp Turmeric Powder (haldi)
• 1 tsp Coriander Powder (dhana jeeru powder)
• 1/2 tsp Cumin Powder (jeera powder)
• 1 tsp Jaggery (gud)
• 4 to 5 Papad cut into small pieces (about 2-3 inches long)

Instructions

1. Pressure cook Methi Seeds:
2. Rinse and wash Methi (fenugreek) seeds 2 to 3 times using water. Soak them in 3/4 cup of water.
3. Add 1/2 cup of water in a pressure cooker and place methi seeds in a container inside the pressure cooker. Cover and pressure cook on medium flame until 4-5 whistles.
4. Turn off the stove and let the pressure cooker cool down. Remove cooked methi seeds from the cooker.
5. Wash cooked methi seeds with water 2 times. This is to remove excessive bitterness from the curry. Drain all excess water and keep aside.
6. Making the Curry:
7. Heat 1 tbsp of oil and mustard seeds in a broad pan on medium-high flame.
8. Once mustard seeds crackle, add methi seeds, amchur powder, and 2 cups of water. Mix well.
9. Add red chili powder, salt, turmeric powder, coriander powder, cumin powder, and 2 tbsp jaggery.
10. Mix everything well and let it cook for 4 to 5 minutes, uncovered.
11. Add papad pieces, mix well and let it simmer for 4 to 5 minutes.
12. Turn off the heat, taste and adjust the spice level if needed. Methi Papad Subji is now ready to eat!

Notes

Methi Papad Subji is my go-to recipe during Paryushan, but my family enjoys eating this curry any time during the year. This can be had with roti, paratha, or rice.

Disclaimer: Some or all allergens may not be listed