The Jain Ahimsa Initiative

Methi Papad Subji/Curry

Methi Papad Subji is easy to make and very flavorful. Try making it during holy days of Paryushan.

Recipe by Mina Shah

Methi Papad Subji/Curry
Prep
5 min
Cook
20 min
Cuisine
Rajasthani

Ingredients

  • 3 tbsp Methi Dana (Fenugreek Seeds)
  • 1 tbsp oil
  • ½ tsp Mustard Seeds (rai)
  • ½ tsp Amchur Powder (dry mango powder)
  • 1 tsp Red Chili Powder
  • ½ tsp salt
  • ¼ tsp Turmeric Powder (haldi)
  • 1 tsp Coriander Powder (dhana jeeru powder)
  • ½ tsp Cumin Powder (jeera powder)
  • 1 tsp Jaggery (gud)
  • 4–5 Papad cut into small pieces (about 2-3 inches long)

Method

  1. Pressure cook Methi Seeds:
  2. Rinse and wash Methi (fenugreek) seeds 2 to 3 times using water. Soak them in 3/4 cup of water.
  3. Add 1/2 cup of water in a pressure cooker and place methi seeds in a container inside the pressure cooker. Cover and pressure cook on medium flame until 4-5 whistles.
  4. Turn off the stove and let the pressure cooker cool down. Remove cooked methi seeds from the cooker.
  5. Wash cooked methi seeds with water 2 times. This is to remove excessive bitterness from the curry. Drain all excess water and keep aside.
  6. Making the Curry:
  7. Heat 1 tbsp of oil and mustard seeds in a broad pan on medium-high flame.
  8. Once mustard seeds crackle, add methi seeds, amchur powder, and 2 cups of water. Mix well.
  9. Add red chili powder, salt, turmeric powder, coriander powder, cumin powder, and 2 tbsp jaggery.
  10. Mix everything well and let it cook for 4 to 5 minutes, uncovered.
  11. Add papad pieces, mix well and let it simmer for 4 to 5 minutes.
  12. Turn off the heat, taste and adjust the spice level if needed. Methi Papad Subji is now ready to eat!

Notes

Methi Papad Subji is my go-to recipe during Paryushan, but my family enjoys eating this curry any time during the year. This can be had with roti, paratha, or rice.

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