Methi Shaak

Main

1. Fresh methi leaves: 2 cups, chopped (packed)
2. Chickpea flour (besan): 4–5 tbsp (about 1/4 cup)
3. Water: 3/4 to 1 cup (as needed)

Tempering / flavor

1. Cumin seeds: 1 tsp
2. Garlic: 2 cloves, finely chopped (or 1 tsp grated)
3. Salt: to taste
4. Turmeric powder: 1/4 tsp
5. Red Chili powder: 1/4 tsp
6. Asofoetida: 1/4 tsp
7. Coriander powder: 1/4 tsp

Optional (but recommended)

1. Green chili (optional): 1, finely chopped
2. Sugar (optional pinch): 1/8 tsp (balances methi bitterness)
3. Lemon juice (optional): 1–2 tsp at the end
4. Fresh coriander: 1–2 tbsp chopped for garnish

Step-by-step method (matches your idea, clarified)

1) Prep the methi

1. Wash fresh methi leaves well.
2. Chop them finely.
3. If leaves are very bitter, you can blanch for 30–60 seconds in hot water, then drain (optional).

Set aside.

2) Cook the methi base

In a pan:

1. Heat the pan (add 1 tsp oil if you want; totally optional for lighter version).
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped garlic and sauté for 10–20 seconds (don’t burn).
4. Add chopped fresh methi leaves.
5. Add salt (start with ~1/2 tsp, adjust later).
6. Add 1/2 cup water.
7. Cover and simmer on low-medium for 3–5 minutes, stirring occasionally, until methi wilts.

3) Add the besan gradually

1. When methi is cooked and gradually add the chickpea flour, keep flame low while stirring continuously.
2. Add remaining water slowly if it becomes too thick. Target: medium-thick crumbly (shaak consistency).

4) Steam/cook on slow flame

1. Keep it on very low flame.
2. Cover and cook for 3–6 minutes (this helps remove raw besan taste).
3. Stir once or twice.

5) Finish & serve

1. Turn off heat.
2. Optional: add lemon juice and fresh coriander.
3. Serve hot with rotla/roti (or rice).

Nutrition (Calories) — for 2 portions

Because exact nutrition depends on brand/amount of oil and exact besan + methi quantity, here’s a practical estimate based on the recipe amounts above:

Assumptions used for estimate

1. Methi leaves: ~2 cups chopped (~100–120 g) → ~40–60 kcal
2. Besan: 5 tbsp (~40–45 g) → ~150–190 kcal
3. Oil: 0 tsp (since your method didn’t mention oil) → 0 kcal

Estimated calories (total for 2 portions)

1. ~190–250 kcal total

Estimated per portion (divide by 2)

1. ~95–125 kcal per serving

If you add 1 tsp oil, add about ~40 kcal to the total.

What makes it nutritious

1. Fresh methi: fiber, antioxidants, iron-like micronutrients (and generally beneficial plant compounds).
2. Chickpea flour (besan): protein + complex carbs + fiber.
3. Garlic + cumin: flavor + digestion-friendly spices.

Serving ideas

1. With rotla or jowar/bajra rotla
2. As a side with khichdi
3. With plain rice and a little lemon