Methi Ki Sabzi
Veg
Vegan
Fresh fenugreek leaves cooked with potatoes or alone in mustard oil with cumin, dried chilli, and a pinch of sugar to balance the bitterness — a winter staple eaten across North India but particularly important in the Haryanvi daily diet when methi is in season.
Cuisines
Rajasthani
Haryanvi
Awadhi
Himachali
Kumaoni
Bihari
Dogri
Punjabi
Delhi
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 2 cups | fresh methi leaves (fenugreek leaves) |
| 1 medium | potato, diced |
| 1 medium | onion, finely chopped |
| 2 tablespoons | oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | ginger-garlic paste |
| 1 teaspoon | red chili powder |
| 0.5 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| — | salt to taste |
| 1 teaspoon | amchur (dried mango powder) |
Instructions
- 1 Pluck methi leaves from the stems, wash thoroughly, and chop them finely.
- 2 Heat oil in a pan over medium heat and add cumin seeds. Let them splutter.
- 3 Add chopped onions and sauté until they turn golden brown.
- 4 Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- 5 Add diced potatoes and mix well. Cover and cook for 5-7 minutes until the potatoes are partially cooked.
- 6 Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
- 7 Add chopped methi leaves and stir to combine with the spices and potatoes.
- 8 Cover and cook for another 10-12 minutes on low heat until the methi leaves and potatoes are fully cooked.
- 9 Sprinkle amchur powder and mix well. Cook for an additional 2 minutes.
- 10 Serve hot with roti or paratha.
Tips
To reduce bitterness, soak chopped methi leaves in salted water for 10 minutes before cooking.