Rajasthani Seeds Fenugreek & Papad K Sag Recipe

Step 1: To prepare Rajasthani Dana Methi Papad Ka Saag Recipe, wash and soak Dana methi/fenugreek seeds in clean water for about 15 minutes and bring to a boil till seeds swells up, but not burst out

Step 2: Drain the water and keep boiled seeds aside

Step 3: In a bowl, take yogurt and add chilli powder, salt, turmeric powder, cumin powder and mix well to form a paste

Step 4: Heat oil in a wok, break Papads into pieces and fry in the oil

Step 5: Take out fried papad pieces on a paper towel

Step 6: In the same Wok, Add mustard seeds, cumin seeds and asafoetida in hot oil

Step 7: Add yogurt and spices mix paste and cook for 2-3 minutes, till it comes together and cooks well

Step 8: Add boiled Dana-Methi/fenugreek seeds and mix well

Step 9: Add about 1-1

Step 10: 5 cup of water and bring to a boil

Step 11: Add fried papads and let it simmer for about 2-3 minutes

Step 12: Add fresh kasoori methi raisins, cover and simmer for 1-2 minutes and switch off the flame

Step 13: This Saag gravy will be absorbed/reduced further upon cooling

Step 14: So keep the consistency accordingly while adding water

Step 15: Serve Rajasthani Dana Methi Papad Ka Saag Recipe hot with Bajri Ki Roti or Missi Roti alongside raita