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Methi (fenugreek leaves) bhaji recipe

Methi or fenugreek leaves bhaji is a simple and one of the healthiest recipes of leafy vegetables . The taste of fenugreek leaves is little bitter and so it is good for diabetic patients. Here I am going to share a simple dry methi bhaji recipe. I am adding potato in this recipe. But adding potato is optional. You can also add small pieces of chicken or pork to make non-veg version of this recipe. The cooking methods and ingredients are all same. Only difference is that for non-veg version, chicken or pork should be added instead of potato.

The recipes can be sreved as a side dish with rice or roti.

The recipe of Dry Methi bhaji with potatoes :


  • 2 cups of chopped fenugreek leave
  • 2-3 garlic cloves (chopped)
  •  pinch of cumin seeds
  •  pinch of  hing
  • pinch of cumin powder
  • pinch of coriander powder
  •  pinch of turmeric powder
  • 1-2 tbsp mustard oil
  • 2 green chillies (chopped)
  • 1 small potato (chopped)
  • 1 tbsp lemon juice
  • Salt to taste


Heat oil in a pan. Add chopped garlic. Then add cumin seeds and hing. When crackling add turmeric powder, cumin powder and coriander powder. Mix well and add chopped potatoes. Mix and cook on medium heat. Stir occasionally.

Fenugreek leaves takes less time to cook than potato. So cook well the potatoes before adding fenugreek leaves. Sprinkle few drops of water into the potatoes if required for cooking.

Now add chopped green chillies and chopped fenugreek leaves.
Mix and cook on medium heat stirring occasionally.  Add salt .

Just before removing from heat add lemon juice.

Serve hot.

*For non-veg version chop chicken in small size. Cook chicken well before adding fenugreek leaves.
*If pork is added to the recipe. Then boil pork in a pressure cooker. Drain and chop into small pieces.  Chopped can be done before boiling the meat also.