About Methi Bhaji
In simple words, ‘methi’ is fresh fenugreek leaves and the Marathi word ‘bhaji’ refers to a ‘dryish vegetable preparation or sabji.’ This vegan dish is the quickest way you can put your fresh produce of methi leaves into use and make a homely yet sumptuous dish for your lunch or dinner meals. This Methi Bhaji is also one of those recipes that I have grown up having and my mother would often pack it in my tiffin box along with chapatis. This was a favorite tiffin meal both while studying and then while I was working. In Maharashtrian cuisine, it is also popularly referred to as methi chi bhaji and in Hindi you can call it methi ki bhaji. How basic and simple can a recipe get? Th best example is this Methi Bhaji. Besides these leafy greens, the recipe includes potato, onion, garlic green chili, turmeric powder and asafoetida. The coconut is just the right finale you can have in this dish, as it imparts an nutty flavor as well as a subtly sweetness to it. However, if you are packing this Methi Bhaji in tiffin and staying in a hot climate, then don’t add coconut. If preparing for home, then you can add the coconut without thinking twice. In place of fresh coconut, you can also use desiccated coconut.
More On My Recipe
This Methi Bhaji is one of those recipes I make at times with fresh fenugreek leaves to pair with chapatis or as a side dish with dal-rice. Trust me, with a lentil-rice combination, this sabzi made with methi leaves is super comforting. Usually, I pluck the methi leaves and keep them stored in a box in the refrigerator. So, when I want to prepare any dish with it, I just use the leaves as required and keep the remaining back in the refrigerator. This way, it is very handy and saves time when you want to use fresh fenugreek leaves in any recipe, like this Methi Bhaji. Like I said earlier, this methi chi bhaji recipe is very simple and easy to prepare. I have added potatoes in it as I like the flavors together, but you can skip them too. This recipe serves one to two portions and can be packed in the tiffin. You can easily double the proportions. Serve Methi Bhaji with roti, phulka or as a side dish with amti-bhaat, dal-rice or varan-bhaat. Few of my other favorite recipes with fresh fenugreek leaves or methi are this Methi Pulao, Methi Paratha, Methi Matar Malai and Methi Dal.
How to make Methi Bhaji
Preparation
- Rinse 3 cups methi leaves very well in water a few times. 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 cloves. Keep aside. Chop the potatoes in small cubes, so that they cook quickly.
Make Methi Bhaji
- In a pan, heat 2 tablespoons oil. Add chopped onion (½ cup chopped onions).
- Sauté the onions till translucent. Stir often.
- Then, add chopped green chili and finely chopped garlic. Mix well and sauté for 3 to 4 seconds.
- Next, add 1 pinch turmeric powder and 1 pinch asafoetida (hing).
- Mix very well.
- Add the chopped potatoes.
- Mix and sauté the potatoes for 2 to 3 minutes.
- Then, add the chopped methi leaves (approximately 50 grams or 3 cups fenugreek leaves).
- Mix very well and then season with salt as required.
Cook Methi ki Bhaji
- Cover the pan with a rimmed lid and add water on the lid. Cook on low heat. This technique creates steam in the pan and helps in cooking the vegetables.
- While the Methi ki Bhaji is cooking, check. Carefully remove the lid as it is very hot. If the bhaji looks dry, add some more water on the lid. Cover and continue to cook.
- Cook till the potatoes are softened.
- Once the potatoes are done, add 3 tablespoons fresh grated coconut. If the bhaji has lots of moisture or water, cook it without the lid till the liquids dry up and then add coconut.
- Mix very well and sauté for a minute.
- Serve Maharashtrian style Methi Bhaji hot or warm with chapatis, phulka, plain paratha or as a side dish with amti-bhaat, dal-rice or varan-bhaat.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aloo Methi Recipe Bhindi ki Sabji | Easy Bhindi Sabzi Lauki ki Sabji This Methi Bhaji recipe from the archives first published on April 2017 has been republished and updated on November 2022.
title: “Methi Bhaji Methi Ki Bhaji " ShowToc: true date: “2024-10-05” author: “Richard Henry”
About Methi Bhaji
In simple words, ‘methi’ is fresh fenugreek leaves and the Marathi word ‘bhaji’ refers to a ‘dryish vegetable preparation or sabji.’ This vegan dish is the quickest way you can put your fresh produce of methi leaves into use and make a homely yet sumptuous dish for your lunch or dinner meals. This Methi Bhaji is also one of those recipes that I have grown up having and my mother would often pack it in my tiffin box along with chapatis. This was a favorite tiffin meal both while studying and then while I was working. In Maharashtrian cuisine, it is also popularly referred to as methi chi bhaji and in Hindi you can call it methi ki bhaji. How basic and simple can a recipe get? Th best example is this Methi Bhaji. Besides these leafy greens, the recipe includes potato, onion, garlic green chili, turmeric powder and asafoetida. The coconut is just the right finale you can have in this dish, as it imparts an nutty flavor as well as a subtly sweetness to it. However, if you are packing this Methi Bhaji in tiffin and staying in a hot climate, then don’t add coconut. If preparing for home, then you can add the coconut without thinking twice. In place of fresh coconut, you can also use desiccated coconut.
More On My Recipe
This Methi Bhaji is one of those recipes I make at times with fresh fenugreek leaves to pair with chapatis or as a side dish with dal-rice. Trust me, with a lentil-rice combination, this sabzi made with methi leaves is super comforting. Usually, I pluck the methi leaves and keep them stored in a box in the refrigerator. So, when I want to prepare any dish with it, I just use the leaves as required and keep the remaining back in the refrigerator. This way, it is very handy and saves time when you want to use fresh fenugreek leaves in any recipe, like this Methi Bhaji. Like I said earlier, this methi chi bhaji recipe is very simple and easy to prepare. I have added potatoes in it as I like the flavors together, but you can skip them too. This recipe serves one to two portions and can be packed in the tiffin. You can easily double the proportions. Serve Methi Bhaji with roti, phulka or as a side dish with amti-bhaat, dal-rice or varan-bhaat. Few of my other favorite recipes with fresh fenugreek leaves or methi are this Methi Pulao, Methi Paratha, Methi Matar Malai and Methi Dal.
How to make Methi Bhaji
Preparation
- Rinse 3 cups methi leaves very well in water a few times. 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 cloves. Keep aside. Chop the potatoes in small cubes, so that they cook quickly.
Make Methi Bhaji
- In a pan, heat 2 tablespoons oil. Add chopped onion (½ cup chopped onions).
- Sauté the onions till translucent. Stir often.
- Then, add chopped green chili and finely chopped garlic. Mix well and sauté for 3 to 4 seconds.
- Next, add 1 pinch turmeric powder and 1 pinch asafoetida (hing).
- Mix very well.
- Add the chopped potatoes.
- Mix and sauté the potatoes for 2 to 3 minutes.
- Then, add the chopped methi leaves (approximately 50 grams or 3 cups fenugreek leaves).
- Mix very well and then season with salt as required.
Cook Methi ki Bhaji
- Cover the pan with a rimmed lid and add water on the lid. Cook on low heat. This technique creates steam in the pan and helps in cooking the vegetables.
- While the Methi ki Bhaji is cooking, check. Carefully remove the lid as it is very hot. If the bhaji looks dry, add some more water on the lid. Cover and continue to cook.
- Cook till the potatoes are softened.
- Once the potatoes are done, add 3 tablespoons fresh grated coconut. If the bhaji has lots of moisture or water, cook it without the lid till the liquids dry up and then add coconut.
- Mix very well and sauté for a minute.
- Serve Maharashtrian style Methi Bhaji hot or warm with chapatis, phulka, plain paratha or as a side dish with amti-bhaat, dal-rice or varan-bhaat.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aloo Methi Recipe Bhindi ki Sabji | Easy Bhindi Sabzi Lauki ki Sabji This Methi Bhaji recipe from the archives first published on April 2017 has been republished and updated on November 2022.
