methi bhaji (with coconut)

Methi bhaji recipe with step by step photos – simple, healthy and yet tasty recipe of Maharashtrian style methi bhaji or sabzi with coconut.

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.

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methi bhaji

It is 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. It is also called as methi chi bhaji.

If packing for tiffin and staying in a hot climate, then don’t add coconut. If preparing for home, then you can add coconut. In place of fresh coconut you can also use desiccated coconut,

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 it as required and keep the remaining back in the fridge. It is very handy and saves time when you want to use methi in any recipe. Few more similar recipes on the blog are:

  1. Aloo methi
  2. Lauki ki sabji
  3. Bhindi ki sabji
  4. Cauliflower fry
  5. Shimla mirch ki sabji

This methi chi 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 methi ki bhaji with rotis, phulkas or as a side dish with amti-bhath, dal-rice or varan-bhaat.

How to make Maharashtrian methi bhaji with coconut

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.

methi leaves

2. In a pan heat 2 tablespoons oil. Once the oil becomes hot, add the chopped onions.

chopped onions in a oan

3. Saute onions till translucent.

saute onions in the pan

4. Then add the chopped green chilies and garlic. Mix well and saute for 3 to 4 seconds.

added chopped green chilies and garlic

5. Next add 1 pinch of turmeric powder and 1 pinch of asafoetida.

added 1 pinch of turmeric powder

6. Mix very well.

mixing

7. Add the chopped potatoes.

chopped potatoes

8. Mix and then begin to saute the potatoes for 2 to 3 minutes.

sauteing the potatoes

9. Then add the chopped methi leaves.

added chopped methi leaves

10. Mix very well and then season with salt.

added salt

Cooking methi bhaji

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.

cooking methi bhaji

12. In between do check while the methi chi 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.

stirring the methi bhaji at intervals

13. Cook till the potatoes are done and softened.

cooking methi bhaji

14. Once the potatoes are done, then add 3 tablespoons coconut. If the bhaji has lots of liquids or water, then cook it without the lid till the liquids dry up and then add coconut.

adding coconut to methi bhaji

15. Mix very well and saute for a minute.

cooked methi bhaji

16. Serve methi bhaji hot or warm with chapatis or phulkas or as a side dish with amti-bhath, dal-rice or varan-bhaat.

methi bhaji

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Methi Bhaji (With Coconut)

5 from 2 votes
This Maharashtrian methi ki bhaji with coconut is a simple, healthy and yet tasty recipe made with fenugreek leaves.
methi bhaji recipe, methi sabzi recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Course:side dish
Cuisine:maharashtrian
Difficulty Level:Easy
(1 CUP = 250 ML)

Ingredients

  • 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 - finely chopped
  • 1 green chili - chopped
  • 3 tablespoons grated coconut - optional
  • 1 pinch of turmeric powder
  • 1 pinch of asaofetida (hing) - optional
  • salt as required

Instructions

preparation

  • 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 ki 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.

cooking methi bhaji

  • 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 lots 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.

Notes

  • Recipe can be doubled.
  • You can skip adding fresh coconut if you want. 
  • Skip asafoetida for a gluten free version. 

Nutrition Info (approximate values)

Nutrition Facts
Methi Bhaji (With Coconut)
Amount Per Serving
Calories 566 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 11g69%
Sodium 2508mg109%
Potassium 1157mg33%
Carbohydrates 49g16%
Fiber 11g46%
Sugar 7g8%
Protein 10g20%
Vitamin C 40.6mg49%
Calcium 302mg30%
Iron 8.6mg48%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.