Amla Methi Sabzi

Amla Sabji -_Zelish

Cuisine: North Indian
Meal Type: Lunch / Dinner
Type: Vegetarian
Base: Amla
Dish Type: Sidedish
Serves: 2
Preparation Time: 45 Mins

Amla Methi Sabzi Recipe is a lip smacking dish with spicy and tangy flavours. The tangy amla is boiled and tossed along with some methi leaves in a chunky onion – tomato base, and our Indian masalas.

This sabzi can be served along with a main meal of dal and roti or can even be used a s stuffing to make chapathi rolls, or just pack it as part of a lunch box meal too.

A perfect dish to be served to diabetics, as both its main ingredients are diabetic friendly.

Gooseberry or Amla are a rich source of Vitamin C and found in plenty in the winter months. It is extremely tangy to taste when eaten raw. Along with high Vitamin C content, its rich in Calcium, Phosphorus and Iron. It enriches hair growth, aids in eye care and improves metabolic activity. Vitamin C is an important mineral that is essential to the absorption of Calcium in our body, since Amla is high in Vitamin C it is important to include it in the diet, to maintain bone health.

Ingredients of Amla Methi Sabzi

200 grams Amla (Nellikai/ Gooseberry)
Water , as required
1 tablespoon Sunflower Oil
1/2 teaspoon Cumin seeds (Jeera)
1/2 teaspoon Fennel seeds (Saunf)
1/3 teaspoon Ajwain (Carom seeds)
1 Asafoetida (hing) , a pinch
2 Green Chillies , finely chopped
1 inch Ginger , finely chopped
5 cloves Garlic , finely chopped
2 Onions , thinly sliced
2 Tomatoes , finely chopped
Salt , to taste
1/2 teaspoon Turmeric powder (Haldi)
100 grams Methi Leaves (Fenugreek Leaves) , washed and finely chopped
1 teaspoon Garam masala powder
1 teaspoon Coriander Powder (Dhania)
1 teaspoon Cumin powder (Jeera)
1 sprig Coriander (Dhania) Leaves , finely chopped

How to make Amla Methi Sabzi

Step 1: Take a pan, add water and amla, mix it well and bring it to a boil;
Step 2: Boil for 8 – 10 minutes on medium heat;
Step 3: Remove it from heat;
Step 4: Now in a bowl, add some cold water and then add the boiled amla in it and let it rest for 5 minutes;
Step 5: Remove it from water and cut it into pieces and remove the seed from it;
Step 6: Now heat oil in a skillet, add cumin, fennel seeds, carom seeds, garlic, ginger, asafoetida and stir for 1 – 2 minutes;
Step 7: Then, add green chili, onions and fry till translucent or until it turns golden brown in color;
Step 8: Now, add tomato and mix it well;
Step 9: Saute for 5-7 minutes on medium heat or until it turns soft and pulpy;
Step 10: Now add turmeric, salt, coriander powder and stir well;
Step 11: Now add fenugreek leaves and mix it again;
Step 12: Cover it with lid and cook for about 8 – 10 minutes on medium heat;
Step 13: Open the lid and give it a nice stir;
Step 14: Now, add the boiled amla and mix it well;
Step 15: Add garam masala and mix it well;
Step 16: Again cover it with lid and cook for about 3 – 5 minutes on medium heat;
Step 17: Open the lid and give it a nice stir;
Step 18: Remove it from heat and serve hot.

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