This Maharashtrian Methi Bhaji is a simple, healthy and tasty recipe made with fresh fenugreek leaves, onions, potatoes, spices and coconut. The Methi ki Bhaji pairs well with roti/chapati or a side of steamed rice and dal.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: Maharashtrian

Ingredients

  • 50 grams fenugreek leaves (or 3 cups methi leaves)
  • 1 potato ((medium-sized), cut in small cubes)
  • 2 tablespoons oil
  • 1 onion ((medium-sized), chopped or ½ cup chopped onions)
  • 3 to 4 garlic cloves (small to medium-sized, finely chopped)
  • 1 green chili (- chopped or ½ teaspoon chopped)
  • 3 tablespoons fresh grated coconut (- optional)
  • 1 pinch turmeric powder ((ground turmeric))
  • 1 pinch asaofetida ((hing) - optional)
  • salt (as required)

Method

Preparation

  1. Rinse 3 cups methi leaves very well in water. Drain all the water. Then chop the methi leaves.
  2. Also chop the onion, potato, green chili and garlic cloves. Keep aside.
  3. Chop the potatoes in small cubes so that they cook quickly.

Making methi ki bhaji

  1. In a pan heat oil. Once the oil becomes hot, add the chopped onions. Sauté the onions stirring often till translucent on low to medium heat.
  2. Then add the chopped green chilies and garlic. Mix well and saute for 3 to 4 seconds.
  3. Next add 1 pinch of turmeric powder (haldi) and 1 pinch of asaofetida (hing). Mix very well.
  4. Add the chopped potatoes. Mix and then begin to saute the potatoes for 2 to 3 minutes on medium-low heat.
  5. Then add the chopped methi leaves.
  6. Mix very well and then season with salt as required.

Cooking methi bhaji

  1. Cover the pan with a rimmed lid and add water on the lid. Cook on a low heat. This technique creates steam in the pan and helps in cooking the veggies.
  2. 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.
  3. 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.
  4. Mix very well and saute for a minute.
  5. Serve methi bhaji hot or warm with chapati or phulka or plain paratha or as a side dish with dal-rice or with any Indian meal.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.