Methi Saag

Methi Saag

Prep: 15 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Indian

Fenugreek leaves, brinjal and soya granules combine very well in this excellent dish


  • Fresh fenugreek leaves (methi), chopped 2 cups
  • Medium brinjal, cut into cubes 1
  • Soya granules, soaked in warm water for 15 minutes 1 cup
  • Salt to taste
  • Medium tomatoes, chopped 2
  • Oil 3 tsps
  • Mustard seeds ½ tsp
  • Green chillies, chopped 2
  • Dried Kashmiri red chilli 1
  • Fresh coriander leaves, chopped 1 tbsp


  • Boil the brinjal cubes in enough water in a deep non-stick pan for 3 minutes. Add fenugreek leaves and little salt, mix well and cook for 5 minutes. Remove from heat and keep aside.
  • Cook tomatoes with a little water in another non-stick pan till the mixture becomes a thick paste.
  • Add this tomato mixture to the fenugreek-brinjal mixture and mix well.
  • Heat 2 tsps oil in a yet another non-stick pan, add soya granules and fry till crisp.
  • Add this to the fenugreek-brinjal mixture and mix well.
  • Heat remaining oil in a small non-stick pan, add mustard seeds and let them splutter.
  • Add green chillies and red chilli and saute for 10 seconds and add this to the fenugreek-brinjal mixture. Add salt and mix well.
  • Transfer into a serving bowl and serve hot garnished with coriander leaves.