methi bhaji recipe, methi sabzi recipe
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4.5 from 2 votes

methi bhaji

this methi ki bhaji recipe or methi sabzi is a simple, healthy and yet tasty recipe made with methi aka fenugreek leaves. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: side dish
Cuisine: maharashtrian
Calories: 566kcal
Author: Dassana Amit


  • 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


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.

cooking methi sabji

  • 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 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.
  • once the potatoes are done, then add 3 tablespoons coconut. if the methi 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.


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


Calories: 566kcal | Carbohydrates: 49g | Protein: 10g | Fat: 38g | Saturated Fat: 11g | Sodium: 2508mg | Potassium: 1157mg | Fiber: 11g | Sugar: 7g | Vitamin C: 40.6mg | Calcium: 302mg | Iron: 8.6mg