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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!
5 from 2 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 minutes
Cook Time: 15 minutes
Servings: 3
Calories: 181kcal
Author: Rekha Kakkar


  • 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


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.



  • 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.


Calories: 181kcal | Carbohydrates: 11g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 203mg | Potassium: 390mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2694IU | Vitamin C: 19mg | Calcium: 139mg | Iron: 2mg