methi bhaji recipe with step by step photos – simple, healthy and yet tasty recipe of methi bhaji or methi sabzi. this is one of those recipes i make at times with methi or fresh fenugreek leaves to go with chapatis or as a side dish with dal-rice. its also one of those recipes that i have grown up having and would take in my tiffin box along with chapatis both while studying and then while working.
if packing for tiffin and staying in a hot climate, then don’t add coconut. if preparing for home, then you can add coconut. so addition of coconut is optional and you can skip it.
usually i pluck the methi leaves and keep them stored in a box in the fridge. so when i want to prepare any dish from them, i just use as required and keep the remaining back in the fridge. its very handy and saves time when you want to use methi in any recipe. few more similar recipes on blog are:
this methi bhaji recipe is very simple and easy to prepare. i have added potatoes, but you can skip them. this recipe just serves one to two portions and can be packed in the tiffin. you can easily double the proportions.
serve potato bhaji with rotis, phulkas or as a side dish with amti-bhath, dal-rice or varan-bhaat.
if you are looking for more methi recipes then do check methi thepla, methi matar malai, methi rice and methi malai paneer recipe.
methi bhaji recipe
ingredients (1 cup = 250 ml)
- 50 grams methi OR 3 cups methi leaves (fenugreek leaves)
- 1 medium potato - cut in small cubes
- 2 tablespoons oil
- 1 medium onion - chopped OR ½ cup chopped onions
- 3 to 4 garlic (garlic) - finely chopped
- 1 green chili - chopped
- 3 tablespoons grated coconut - OPTIONAL
- 1 pinch of turmeric powder (haldi)
- 1 pinch of asaofetida (hing) - OPTIONAL
- salt as required
how to make methi bhaji recipe
preparation for methi bhaji recipe
rinse 3 cups methi leaves very well in water. drain all the water. then chop the methi leaves.
also chop 1 medium onion, 1 medium potato, 1 green chili and 3 to 4 small to medium garlic. keep aside.
chop the potatoes in small cubes so that they cook quickly.
making methi bhaji
in a pan heat 2 tablespoons oil. once the oil becomes hot, add the chopped onions. saute onions till translucent.
then add the chopped green chilies and garlic. mix well and saute for 3 to 4 seconds.
next add 1 pinch of turmeric powder (haldi) and 1 pinch of asaofetida (hing). mix very well.
add the chopped potatoes. mix and then begin to saute the potatoes for 2 to 3 minutes.
then add the chopped methi leaves.
mix very well and then season with salt.
cover the pan with a rimmed lid and add water on the lid. cook on a low flame. this technique creates steam in the pan and helps in cooking the veggies.
in between do check while the bhaji is cooking. carefully remove the lid as it is very hot. if the bhaji looks dry then add some more water on the lid. cover and continue to cook.
once the potatoes are done, then add 3 tablespoons coconut. if the bhaji has lot of liquids or water, then cook it without the lid till the liquids dry up and then add coconut.
mix very well and saute for a minute.
serve methi bhaji hot or warm with chapatis or phulkas.
recipe notes
- recipe can be doubled.
- you can skip adding fresh coconut if you want.
- skip asafoetida for a gluten free version.
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how to make methi sabzi or methi bhaji recipe
1. rinse 3 cups methi leaves very well in water. drain all the water. then chop the methi leaves. also chop 1 medium onion, 1 medium potato, 1 green chili and 3 to 4 small to medium garlic. keep aside. chop the potatoes in small cubes so that they cook quickly.
2. in a pan heat 2 tablespoons oil. once the oil becomes hot, add the chopped onions.
3. saute onions till translucent.
4. then add the chopped green chilies and garlic. mix well and saute for 3 to 4 seconds.
5. next add 1 pinch of turmeric powder and 1 pinch of asaofetida.
6. mix very well.
7. add the chopped potatoes.
8. mix and then begin to saute the potatoes for 2 to 3 minutes.
9. then add the chopped methi leaves.
10. mix very well and then season with salt.
11. cover the pan with a rimmed lid and add water on the lid. cook on a low flame. this technique creates steam in the pan and helps in cooking the veggies.
12. in between do check while the methi bhaji is cooking. carefully remove the lid as it is very hot. if the bhaji looks dry then add some more water on the lid. cover and continue to cook.
13. cook till the potatoes are done and softened.
14. once the potatoes are done, then add 3 tablespoons coconut. if the bhaji has lot of liquids or water, then cook it without the lid till the liquids dry up and then add coconut.
15. mix very well and saute for a minute.
16. serve methi bhaji hot or warm with chapatis or phulkas or as a side dish with amti-bhath, dal-rice or varan-bhaat.
