Methi Sabzi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1 large bunch - Fenugreek greens
  • 1 large - Tomato (chopped)
  • 1 tbsp - Oil
  • 1/2 tsp - Red chilli powder
  • 1/4 tsp - Dhania powder
  • 2-3 pinches - Turmeric powder
  • 2 pinches - Asafoetida
  • 1/2 tsp each - Mustard and cumin seeds

How to Make Methi Sabzi

  • Pick leaves of methi, wash, drain and chop coarsely.
  • Put in 1 litre of boiling water and simmer for 2-3 minutes.
  • Drain, wash well under running water.
  • Press out excess water, keep aside.
  • Heat oil in a pan, add seeds and asafoetida and allow it to splutter.
  • Add tomatoes, all dry masalas and stir.
  • Allow it to simmer till oil separates.
  • Add a tbsp of water and bring to a boil.
  • Add fenugreek leaves, mix well, cook on low till oil separates.
  • Serve hot with thin hot chapattis or phulkas