Methi Bhaji

Methi / fenugreek leaves are rich in vitamins and minerals so they are very healthy and included in various ways in Indian cuisine like in salad, sabzi, rice and parathas. In spite of its bitterness if roasted well it tastes very good and is liked by most of the kids in the form of methi paratha. It is consumed raw as salad along with Bhakri (Jowar roti) in Maharashtra. We can prepare a very simple side dish with methi leaves that can be included in our weekly menu. Here we will see the simplest way of preparing methi sabzi that can be served as a side dish for roti/rice.



Methi / fenugreek leaves
3 cup finely chopped
Green chilly
1 chopped
½ inch piece
4 tea spoon
Amchur/mango powder
¼ tea spoon
To taste
1 ½ tea spoon
5-6 flakes chopped
Red chilly powder
¾ tea spoon
To temper:

1 table spoon
Cumin seeds
½ tea spoon
Turmeric powder
½ tea spoon

  1. Clean the fenugreek leaves by separating from the stem and wash it thoroughly, chop them into small pieces.
  2. Heat oil in a pan add items to temper and then green chilly, chopped garlic, ginger sauté for few seconds.
  3. Add the chopped fenugreek leaves, salt, sugar, mango powder to this. Mix well and cover with the lid and allow it to get cooked for 4-5 mins.
  4. Add Roasted groundnut powder (refer this link for peanut powder), little water (less than ¼ cup) mix and keep it for 3-4 mins until water evaporates and turn off the stove. You can serve this with chapatti/roti.