Methi bhaji recipe with step by step photos – This is a simple, healthy and yet tasty recipe of Maharashtrian style methi bhaji or sabzi made with fresh fenugreek leaves, coconut, potatoes, herbs and spices.
This is one of those recipes I make at times with fresh fenugreek leaves to go with chapatis or as a side dish with dal-rice.
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:
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.
2. In a pan heat 2 tablespoons oil. Once the oil becomes hot, add 1 medium sized chopped onion (or ½ cup chopped onions).
3. Saute the onions stirring often till translucent.
4. Then add 1 chopped green chili and 3 to 4 finely chopped garlic. Mix well and saute for 3 to 4 seconds.
5. Next add 1 pinch of turmeric powder and 1 pinch of asafoetida (hing).
6. Mix very well.
7. Add the chopped potatoes (1 medium sized potato – cut in small cubes).
8. Mix and then begin to saute the potatoes for 2 to 3 minutes.
9. Then add the chopped methi leaves (approx 50 grams methi or 3 cups of fenugreek leaves).
10. Mix very well and then season with salt as required.
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.
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.
13. Cook till the potatoes are done and softened.
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.
15. Mix very well and saute for a minute.
16. Serve methi bhaji hot or warm with chapatis or phulkas or plain paratha or as a side dish with amti-bhath, dal-rice or varan-bhaat.
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Methi Bhaji (With Coconut)
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 (ground turmeric)
- 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 the onions stirring often 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 as required.
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 or plain paratha or as a side dish with dal-rice or with any Indian meal.
Notes
- The recipe can be doubled or tripled.
- You can skip adding fresh coconut if you want.Â
- To make the dish gluten-free skip adding asafoetida or use a gluten-free asafoetida.
- If you don’t have fresh coconut then you can also use desiccated coconut.
