Amla Methi Sukhi Sabzi Recipe
Description
Amla Methi Sukhi Sabzi is a tangy and aromatic dish packed with flavors. This North Indian recipe brings together the sourness of amla (Indian gooseberry) with the bitterness of fenugreek leaves, offering a perfect blend of spicy, sour, and savory elements. Amla is first boiled and then combined with finely chopped fenugreek leaves, tomatoes, and onions. With a delightful medley of spices, this dish is not only easy to prepare but also a healthy option, especially for those managing diabetes. It’s perfect for a lunchbox meal and pairs wonderfully with Indian flatbreads like phulkas and a side of Gujarati Kadhi or Aamras.
Cuisine
North Indian
Course
Side Dish
Diet
Diabetic Friendly
Ingredients
| Ingredient | Quantity |
|---|---|
| Amla (Indian Gooseberry) | 200 grams |
| Water | As required |
| Oil | 1 tbsp |
| Cumin Seeds | 1/2 tsp |
| Fennel Seeds | 1/2 tsp |
| Celery Seeds | 1/3 tsp |
| Asafoetida (Hing) | A pinch |
| Green Chillies | 2, finely chopped |
| Ginger | 1 inch, finely chopped |
| Garlic | 5 cloves, finely chopped |
| Onion | 2, thinly sliced |
| Tomatoes | 2, finely chopped |
| Salt | To taste |
| Turmeric Powder | 1/2 tsp |
| Fenugreek Leaves | 100 grams, washed and finely chopped |
| Garam Masala Powder | 1 tsp |
| Coriander Powder | 1 tsp |
| Cumin Powder | 1 tsp |
| Fresh Coriander Leaves | 1 sprig, finely chopped |
Preparation Time
15 minutes
Cooking Time
30 minutes
Instructions
-
Boil the Amla
Start by boiling the amla. In a saucepan, add water and bring it to a boil. Once the water is boiling, add the amla and let it cook for 4 to 5 minutes. Afterward, turn off the gas and drain the excess water. Allow the amla to cool down. Once cooled, make a slit in the amla and remove the seed, then cut the amla into vertical pieces and set it aside. -
Tempering Spices
In a large pan, heat 1 tablespoon of oil. Once the oil is hot, add cumin seeds, fennel seeds, and celery seeds. Let them crackle and release their flavors for a few seconds. -
Cook Aromatics
Next, add the chopped green chillies, ginger, and garlic to the pan. Sauté for another 30 seconds until fragrant. Then add the sliced onions to the pan and cook them for about 3 to 4 minutes until they turn translucent. -
Add Tomatoes and Cook
Once the onions have softened, add the finely chopped tomatoes along with a splash of water. Cover the pan and let the mixture cook for about 5 minutes until the tomatoes become soft and mushy. -
Add Spices and Fenugreek
Add salt, turmeric powder, and the washed and finely chopped fenugreek leaves to the pan. Stir well and cook until the fenugreek softens, which should take about 3 to 4 minutes. -
Final Cooking
Now, add the garam masala powder, cumin powder, coriander powder, and the pre-prepared amla. Add 2 tablespoons of water, mix everything well, and cover the pan. Allow the mixture to cook for another 2 to 3 minutes so that the flavors meld together. -
Serve
Once cooked, turn off the heat. Garnish with freshly chopped coriander leaves and serve hot.
Serving Suggestions
Serve Amla Methi Sukhi Sabzi with Gujarati Kadhi, Aamras, and Phulkas for a satisfying and balanced meal. This simple, flavorful, and nutritious dish is not only a treat to the taste buds but also a healthy addition to your meal plan, especially for those watching their sugar levels.
Enjoy your Amla Methi Sukhi Sabzi—perfect for lunchboxes or a comforting side dish with your meal!
This Amla Methi Sukhi Sabzi is a wholesome, diabetic-friendly recipe that brings out the rich flavors of traditional Indian ingredients in a quick, easy-to-make format. Whether you’re a beginner or a seasoned cook, this dish is sure to become a staple in your kitchen.
