Methi Bhaji Recipe Maharashtrian Style, How to make Methi Sabzi
Recipe type: Main
Cuisine: Maharashtrian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Methi Bhaji Recipe (Maharashtrian Style) - A quick & easy dry methi sabzi (fenugreek leaves) cooked with Indian spices.
  • Methi (Fenugreek leaves): 2 bunches
  • Yellow Moong dal: 1/3 cup
  • Asafoetida (hing): 1/4 tsp
  • Ginger: 1 tsp grated
  • Garlic: 1 tsp chopped
  • Onion: 1/2 cup sliced
  • Green chili: 1 piece slit
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Sugar: 1 tsp
  • Salt: 2 tsp or to taste
  • Lemon juice: 1 tsp
  1. Pluck the leaves of methi / fenugreek from stem and wash thoroughly in water for atleast 2 to 3 times to remove any impurities or dirt.
  2. Drain the water from methi and keep aside.
  3. Soak the yellow moong dal in water for 10 to 15 minutes.
  4. Heat a pan and put oil in it.
  5. Once the oil is hot add asafoetida (hing), chopped garlic and ginger and sliced green chilies.
  6. Add sliced onions and saute the onions for 1 minute until they turn soft.
  7. Drain the water from soaked moong dal and add moong dal in the pan.
  8. Let moong dal cooked along with onion for 2 to 3 minutes.
  9. Add turmeric powder and coriander powder. Give a stir and mix well all ingredients.
  10. Now add washed methi leaves or fenugreek leaves and give a stir by using two spoons or ladles.
  11. Let the methi gets cooked for 2 minutes until it reduces in size.
  12. Once methi starts shrinking add salt as per taste and sugar. Squeeze 1 tsp of lemon juice.
  13. Give a sitr and cook methi with lid open for 2 minutes.
  14. Methi bhaji is ready. Serve this maharashtrian style cooked methi bhaji with hot phulkas, chapati or tandlachi bhakri.
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