Fresh Methi Leaves Curry, also known as Methi Sabzi, is a flavorful and nutritious dish made with fresh fenugreek leaves, spices, and simple ingredients.
This curry has a slightly bitter yet aromatic taste that pairs well with roti, chapati, or steamed rice.
It is packed with iron, fiber, and essential vitamins, making it a healthy choice for everyday meals.
Methi Leaves Curry
Equipment
- Large pan or kadhai
- Chopping board and knife
- Mixing spoon
- Measuring cups and spoons
Ingredients
- 2 cups fresh methi leaves fenugreek, chopped
- 1 tbsp oil mustard or vegetable oil
- 1 tsp cumin seeds
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1 green chili chopped optional
- 1 medium tomato finely chopped
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chili powder
- ½ tsp garam masala
- Salt to taste
- ½ cup water as needed
- 1 small potato diced (optional)
- 1 lemon juice for added freshness
Instructions
- Prepare the Methi Leaves:Rinse the methi leaves thoroughly under running water.Chop them finely and set aside.Sauté the Spices:Heat oil in a pan over medium heat.Add cumin seeds and let them splutter.
- Cook the Base:Add the chopped onion and sauté until golden brown.Stir in the garlic, ginger, and green chili. Cook for another minute.Add Tomatoes & Spices:Add the chopped tomato and cook until it turns soft.Mix in turmeric, coriander powder, red chili powder, and salt. Stir well.Incorporate Methi Leaves & Potatoes:Add the chopped methi leaves and diced potatoes (if using).Pour in a little water, cover, and cook for 10–12 minutes, stirring occasionally.
- Final Touch:Sprinkle garam masala and mix well.Turn off the heat and squeeze fresh lemon juice over the curry.Serve & Enjoy:Serve hot with roti, chapati, or rice.
Video
Notes
- Carbohydrates: 22g
- Protein: 5g
- Fat: 8g
- To reduce the bitterness of methi leaves, soak them in salt water for 10 minutes before cooking.
- Adding a pinch of sugar can balance out the bitterness.
- If you prefer a richer texture, add a tablespoon of fresh cream or yogurt before serving.
Alternative Ingredients for Fresh Methi Leaves Curry
If fresh methi (fenugreek) leaves are not available, you can substitute them with dried fenugreek leaves (kasuri methi). Since dried methi has a more concentrated flavor, use about 2 tablespoons of kasuri methi in place of 2 cups of fresh methi.
Another great alternative is spinach or mustard greens, which provide a similar leafy texture with a milder taste. Mixing spinach and a small amount of kasuri methi can help mimic the traditional methi flavor while reducing bitterness.
For a protein-rich variation, you can add paneer (Indian cottage cheese) or tofu instead of potatoes. Both will absorb the curry’s flavors and provide a satisfying bite. For a richer texture and a more aromatic taste, replace regular oil with ghee.
Coconut milk or yogurt can be used in place of water to create a creamy and mildly sweet curry that balances the bitterness of methi.
If you want a spicy kick, swap red chili powder with green chilies or black pepper for a different heat profile. These ingredient substitutions make the dish more versatile while maintaining its delicious essence.
Summary
Fenugreek Leaves Curry is a flavorful and nutritious dish that brings warmth and comfort to the dining table.
Its slightly bitter taste, balanced with aromatic spices, makes it a favorite in many households. Various ingredient substitutions make adapting to suit different tastes and dietary preferences easy.
This dish can take on new dimensions while preserving its traditional essence by experimenting with alternative greens, proteins, or creamy additions.