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methi papad sabzi | Gujarati rasawala methi papad ki sabzi | papad methi curry |
Tarla Dalal
06 December, 2024
Table of Content
About Methi Papad Sabzi
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Ingredients
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Methods
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Like methi papad sabzi
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What is methi papad sabzi made of ?
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Making methi papad sabzi
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Pro tips for methi papad sabzi
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Nutrient values
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methi papad sabzi is a mouthwatering delicacy that provides you a clear taste of Gujarati cuisine – simple yet irresistibly tasty!
methi papad sabzi is a flavorful Indian dish made primarily with fenugreek leaves (methi) and papad (a thin, crispy Indian flatbread). A thin sauce like preparation with fenugreek leaves and a traditional tempering, is topped with shredded papads Here’s a brief overview of the dish :
Main ingredients for methi papad sabzi.
Fenugreek leaves have a strong, slightly bitter flavor that adds depth and complexity to the sabzi. This complements the earthy taste of the papad and the other vegetables in the dish.
Papad adds a unique, smoky flavor to the sabzi, complementing the earthy taste of methi (fenugreek leaves).
Serving : methi papad sabzi is typically served hot with roti, paratha, or rice. It can be garnished with fresh coriander leaves for added flavor.
Pro tips for papad methi curry. 1. Add 1 tsp sugar. The bitterness of fenugreek leaves can sometimes be overpowering. A small amount of sugar helps to balance the bitterness and create a more pleasant flavor profile. 2. Just before serving, add the papad, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 3. Use a pizza cutter to cut square shapes from the papad.
Enjoy methi papad sabzi | Gujarati rasawala papad methi ki sabzi | papad methi curry | with step by step photos.
Tags
Preparation Time
5 Mins
Cooking Time
10 Mins
Total Time
15 Mins
Makes
2 servings
Ingredients
Methi Papad Sabzi
1 cup chopped fenugreek leaves (methi)
1 cup papad , torn into pieces
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp chilli powder
1 tsp sugar
salt to taste
Method
- To make methi papad sabzi, heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the asafoetida and fenugreek leaves and sauté on a medium flame for 1 to 2 minutes.
- Add the turmeric powder, coriander powder, chilli powder, sugar, salt and 3 cups of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Just before serving, add the papad, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve methi papad sabzi immediately.
Methi Papad Sabzi recipe with step by step photos
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like methi papad sabzi | Gujarati rasawala papad methi ki sabzi | papad methi curry | then see different types of papads and some recipes we love.
- how to make khichiya papad recipe | Indian style khichiya papad | easy rice khichiya papad | rice papad |
- masala khichiya papad recipe | khichiya papad Indian street food | Mumbai special roadside snack |
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like methi papad sabzi | Gujarati rasawala papad methi ki sabzi | papad methi curry | then see different types of papads and some recipes we love.
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what is methi papad sabzi made of ? See below image of list of ingredients for methi papad sabzi.
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what is methi papad sabzi made of ? See below image of list of ingredients for methi papad sabzi.
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Heat 1 tbsp oil in a broad non-stick pan.
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Add 1/2 tsp cumin seeds (jeera).
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Sauté on a medium flame for a few seconds, let the seeds crackle.
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Add the 1/4 tsp asafoetida (hing). Asafoetida has a strong, pungent flavor that adds depth and complexity to the dish. It complements the earthy taste of methi (fenugreek leaves).
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Add 1 cup chopped fenugreek leaves (methi) leaves. Fenugreek leaves have a strong, slightly bitter flavor that adds depth and complexity to the sabzi. This complements the earthy taste of the papad and the other vegetables in the dish.
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Sauté on a medium flame for 1 to 2 minutes.
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Add 1/4 tsp turmeric powder (haldi).
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Add 2 tsp coriander (dhania) powder. Coriander powder has a warm, earthy flavor that complements the bitterness of fenugreek leaves (methi).
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Add 1 tsp chilli powder. Chili powder adds a spicy and flavorful kick to the sabzi, complementing the earthy taste of methi (fenugreek leaves).
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Add 1 tsp sugar. The bitterness of fenugreek leaves can sometimes be overpowering. A small amount of sugar helps to balance the bitterness and create a more pleasant flavor profile.
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Add salt to taste. We added 1/2 tsp salt.
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Add 3 cups of water.
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Mix well.
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Cook on a medium flame for 5 minutes, while stirring occasionally.
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Just before serving, add 1 cup papad , torn into pieces. Papad adds a unique, smoky flavor to the sabzi, complementing the earthy taste of methi (fenugreek leaves).
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Mix well.
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Cook on a medium flame for 2 minutes, while stirring occasionally.
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Serve methi papad sabzi | Gujarati rasawala papad methi ki sabzi | papad methi curry | immediately.
![]()
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Heat 1 tbsp oil in a broad non-stick pan.
-
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Add 1 cup chopped fenugreek leaves (methi) leaves. Fenugreek leaves have a strong, slightly bitter flavor that adds depth and complexity to the sabzi. This complements the earthy taste of the papad and the other vegetables in the dish.
![]()
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Just before serving, add 1 cup papad , torn into pieces. Papad adds a unique, smoky flavor to the sabzi, complementing the earthy taste of methi (fenugreek leaves).
![]()
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Add 1 tsp sugar. The bitterness of fenugreek leaves can sometimes be overpowering. A small amount of sugar helps to balance the bitterness and create a more pleasant flavor profile.
![]()
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Use a pizza cutter to cut square shapes from the papad.
![]()
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There is no need to roast the papad as we will be cooking it in the sabzi.
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Add 1 cup chopped fenugreek leaves (methi) leaves. Fenugreek leaves have a strong, slightly bitter flavor that adds depth and complexity to the sabzi. This complements the earthy taste of the papad and the other vegetables in the dish.
Nutrient values (Abbrv)per plate
| Energy | 229 cal |
| Protein | 10.7 g |
| Carbohydrates | 27.6 g |
| Fiber | 8.8 g |
| Fat | 8.4 g |
| Cholesterol | 0 mg |
| Sodium | 10.7 mg |
Click here to view Calories for Methi Papad Sabzi
The Nutrient info is complete
Asmita ghelani
March 13, 2025, midnight
We want to add garlic. which way
Meena Anada
March 13, 2025, midnight
Do you roast/fry the papad before adding to the Methi sabzi?
Tarla Dalal
March 13, 2025, midnight
Hi Meena, There is no need to roast/fry the papad before adding to the Methi sabzi.
Svanik'sMom
March 13, 2025, midnight
What if I want to pack this subzi in tiffin....when to add papad?
Vinita_Raj
March 13, 2025, midnight
We love to have this dish often with our dinner. Papad and methi cooked in a mild spiced and tasty liquid gravy. Quick and easy to make.
Gandhi Dhwani
March 13, 2025, midnight
So so so quick recipe.. If you think methi will give a bitter taste to the subzi, then you are wrong.. It is not bitter at all and you will enjoy the taste.. Make sure you add the papads only before serving to have the best taste of the subzi..
pranita deshpande
March 13, 2025, midnight
very nice papad
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