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A bowl of rich, creamy Methi (fenugreek) curry garnished with fresh coriander leaves

Methi Leaves Curry

Fresh Methi Leaves Curry, also known as Methi Sabzi, is a flavorful and nutritious dish made with fresh fenugreek leaves, aromatic spices, and simple ingredients. This curry has a slightly bitter yet earthy taste that pairs beautifully with roti, chapati, or steamed rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Calories 180 kcal

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.
    A chef carefully selecting fresh methi (fenugreek) leaves in a kitchen, preparing for cooking
  • 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.
    A pan of sautéed tomatoes and leafy greens on a stovetop, with fresh herbs and spices on the side
  • 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.
    A bowl of methi (fenugreek) leaves curry with spices, garnished with chili flakes and fresh herbs

Video

Notes

Nutritional Information (Per Serving):
  • Carbohydrates: 22g
  • Protein: 5g
  • Fat: 8g
Cooking Tips:
  • 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.
Keyword Easy Recipes, Healthy Eating, Indian Snacks, Vegetarian