Methi Dana


Onion 3-4 small sized
Methi Dana 3 teaspoon
Dahi/Curd 2 teaspoon
Jeera ¼ teaspoon
Garlic 3-4 cloves finely chopped
Ginger 1 inch finely chopped
Dhaniya Powder ½ teaspoon
Green Chilli 1 finely chopped
Hing/Asafoetida 1 pinch
Black Pepper As per taste
Turmeric Powder ½ teaspoon
Red Chilli Powder As per taste
Salt To taste



  1. Boil water in a pan and add fenugreek seeds and cover it for 2-3 minutes and strain the water completely.
  2. Now, in an another pan heat ½ teaspoon oil in pan.
  3. Add cumin seeds and hing to it.
  4. Add onion, garlic, ginger, green chilli and little water.
  5. Cook it for 4 to 5 minutes on a medium flame.
  6. In a bowl add curd along with all the spices and salt marinate fenugreek seeds in the curd mixture and mix well.


  1. Now add curd mixture to the pan in which onion along with water and other ingredients were been cooked.
  2. Mix and cook for 4 to 5 Minutes and stir.
  3.  Switch off the gas.
  4.  Serve hot with bajra roti or any other roti.

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