Methi Baingan Sabzi

Methi baingan a fresh sabji recipe from Indian cuisine is made using fresh fenugreek leaves and eggplants. A veggie recipe that is healthy, gluten-free, diabetic-friendly and a great recipe to get your greens and veggies. The best thing is it tastes delicious!

3.67 from 3 votes

Course: Side Dish

Cuisine: indian cuisine, north indian

Keyword: baingan methi, baingan methi sabzi, methi baingan, methi baingan sabzi, methi recipe, sabzi

Prep Time: 15

Cook Time: 15

Servings:

Calories: 181kcal

Author: Rekha Kakkar

Equipment

cast iron skillet

Ingredients

200 grams Baingan eggplant
2 cups Methi /Fenugreek leaves chopped
½ cup Dill leaves chopped
¼ cup onion
50 grams Paneer
2 tablespoon mustard oil
1 teaspoon Coriander Seeds
¼ teaspoon Turmeric powder
1 teaspoon Coriander powder
1 teaspoon red chilli powder
½ teasoon salt
1 teaspoon Tamarind paste
2 Green Chillies
1 teaspoon Sesame seeds

Instructions

Prepare veggies

First You need to wash, clean and chop methi leaves and dill leaves.
Cut eggplant and paneer into small dices.

Cooking Vegetables

In a skillet heat 1 tablespoon mustard oil to a smoking point and then reduce the heat and allow the temperature of the oil to go down a bit. If you are using any other oil do not heat it to the smoking point and use it normally.
Then add turmeric powder and chopped eggplants. If you have kept eggplants in salted water then drain out the water completely.
Cook the eggplants for 3-4 minutes and take them out from the skillet.
Next, add in the remaining oil and add crushed coriander seeds and chopped onions. Also add slit green chillis.
Fry the onions till they become translucent and add salt, red chilli and coriander powder.
Next add in chopped methi leaves, dill leaves and cooked eggplant.
After that, I add cooked eggplant back into the pan and finish with chopped paneer and tamarind.
Cook for 2 more minutes and your methi baingan sabzi is ready.

Video

Notes

Soak eggplant is a small quantity of salted water after cutting to prevent it from turning black if you like to prepare your ingredients before cooking. But it may deplete some nutrition so I prefer cutting it afresh and using it.
Make this sabzi in an iron kadai or a cast iron skillet it further boosts its nutrition value.
When You are using coriander seeds always crush them between your palms to enhance flavour and texture.
I prefer to use mustard oil to make methi baingan because of its taste and healthy properties. But I have given substitution below.

Nutrition