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Rigan methi nu shaak recipe | methi rigan nu shaak | kathiyawadi rigan methi sabji

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 5 servings

Ingredients
 

For kathiyawadi garlic chutney

  • 10-12 garlic cloves
  • 1 tbsp kashmiri red chilli powder
  • Pinch of salt

For rigan methi nu shak

  • 500 grm or 10-11 medium size rigan
  • 150 grm or approx 4 cup methi
  • 2-3 tbsp ghee
  • 4 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Pinch of hing
  • 5-6 curry leaves
  • 2 chopped green chilli
  • 1 inch ginger
  • 1 tbsp gram flour - besan
  • ½ tsp turmeric powder
  • Salt to taste
  • ¾ cup water or as required
  • 1 tbsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp kitchen king masala
  • ½ cup tomato puree
  • 1 tbsp jaggery - optional
  • Some coriander leaves

Instructions

  • Wash and cut 500 grams of rigan into medium-sized pieces. Do not cut them into small pieces.
  • Add the pieces to water to prevent them from turning black.
  • Also, roughly chop 125 grams (approximately 4 cups) of methi leaves.
  • In a mortar and pestle, add 10-12 garlic cloves, 1 tablespoon red chili powder, a pinch of salt, and crush them. Kathiyawadi garlic chutney is ready. Keep it aside.
  • In a pressure cooker, add 2-3 tablespoons of ghee, add the methi leaves, and sauté until they become soft. Remove them onto a plate and keep aside.
  • In the pressure cooker, add 4 tablespoons of oil, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, a pinch of hing, 5-6 curry leaves, 2 chopped green chilies, and 1 inch of ginger. Sauté well.
  • Add 1 tablespoon of besan and sauté until it changes color and becomes aromatic.
  • Add ½ teaspoon of turmeric powder and mix well.
  • Add the rigan pieces and sauté until they slightly change color.
  • Add ¾ cup of hot water and mix well.
  • When the gravy starts to boil, add the garlic chutney on top of the rigan pieces, but do not mix it.
  • Cover the pressure cooker with the lid and cook the sabzi on high flame for 2 whistles.
  • Open the lid, and once the rigan is properly cooked, add 1 tablespoon of coriander powder, 1 teaspoon of red chili powder, 1 teaspoon of kitchen king masala, and ½ cup of tomato puree. Mix well and cook the gravy until oil releases from the sides.
  • Add the methi leaves and mix well. Cover and cook the sabzi for 2-3 minutes.
  • Add 1 tablespoon of jaggery and some coriander leaves. Mix well.
  • Rigan methi nu shaak is ready. Serve hot with bajra rotla and khichdi.

Notes

  • The proportion of methi should be ¼ of the quantity of rigan.
  • Cut rigan into medium-sized pieces. Do not cut them into small pieces.
  • Methi requires very little time to cook; do not overcook it.
  • Sautéing methi in ghee enhances its flavor.
  • Adding besan thickens the gravy and helps the masala coat the rigan easily.
  • Sauté the rigan until it slightly changes its color.
  • Do not add too much water while pressure-cooking rigan pieces.
  • Place garlic chutney on top of the rigan pieces so they cook properly.
  • Cook on high flame for 2 whistles.
  • Adding jaggery helps balance the bitterness of methi.
  • Rigan methi nu shak taste great when it is prepared spicy.