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methi sprout sabzi
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5 from 4 votes

Methi Dana Ki Subzi

Methi Dana Sabzi- A very healthy stir fry of Fenugreek sprouts
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Dry curry, Pickles/Achar, Travel Food
Cuisine: dips/chutneys, Rajasthani cuisine
Keyword: Fenugreek seed curry, methi dana sabzi, Sprouted Methi Dana Sabzi
Servings: 2 bowls
Author: Anjana Chaturvedi


  • 3 cup Fenugreek sprouts/ Methi dana sprouts
  • 6 Dry dates /khaarik
  • 1.5 tbsp Raisins / Kishmish
  • 1 tbsp Green Chillies / Hari Mirch chopped
  • 1 tsp Mango Powder / Amchoor Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • To taste Salt / Namak


  • 3 tbsp Cooking Oil
  • 1/3 tsp Mustard Seeds / Rai
  • 1/3 tsp Cumin Seeds / Sabut Jeera
  • 1/3 tsp Fennel Seeds / Saunf
  • 4 Dried Red Chilli, Whole


  • Wash and rinse the sprouts and drain the water.
  • In a pan heat the oil and then add the tempering.
  • When cumin start to crackle then add chopped green chilies and raisins and give a nice stir.
  • De seed and slice the dates,if they are too dry then soak in water for few hours.
  • Now add sliced dates and turmeric in the pan and mix.
  • Add the sprouts and saute for a minute on medium heat.
  • Add 1/2 cup water and salt and mix.
  • Cover the pan with a lid and cook on low heat.
  • When the seed become slightly soft then add mango powder and cook on high heat to remove all the moisture.
  • When the curry become dry then remove from the gas stove
  • Serve hot or cold,Can easily stays well in the refrigerator for a week.


serving suggestions- serve about 2 tbsps of curry with roti or rice as a side dish or pickle.
Note- You can also add Fresh raw mango pieces or lemon juice instead of mango powder