Authentic Methi Sabzi Recipe – Fenugreek Leaves & Tomato Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Methi Sabzi Recipe – Fenugreek Leaves & Tomato Curry

Hey everyone! If you’re anything like me, you absolutely love a good, comforting sabzi with your meals. And today, I’m sharing one of my all-time favorites: Methi Sabzi. It’s a simple dish, packed with flavour, and honestly, it just feels like home. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I finally got it just right! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Methi Sabzi is more than just a recipe; it’s a little piece of Indian culinary tradition. It’s quick to make – ready in under an hour – and uses ingredients you likely already have in your kitchen. Plus, it’s incredibly versatile. You can adjust the spice level to your liking, serve it with rice, roti, or even paratha, and it’s just…delicious! Seriously, the slightly earthy, subtly bitter flavour of the methi leaves combined with the sweetness of the tomatoes is a match made in heaven.

Ingredients

Here’s what you’ll need to make this amazing Methi Sabzi:

• 6 bunches methi leaves/fenugreek leaves
• 2 tablespoon oil
• 2 medium onions
• 3 medium tomatoes
• Salt to taste
• ?? teaspoon red chilli powder (adjust to your spice preference!)
• ?? teaspoon turmeric powder
• 3 tablespoon freshly chopped coriander leaves

Ingredient Notes

Let’s talk about these ingredients for a sec, because a few little things can make a big difference.

• Methi/Fenugreek Leaves: These are the star of the show! Methi is incredibly nutritious, packed with iron and vitamins. It’s also known for its cooling properties in Ayurveda. You can find it at most Indian grocery stores, and sometimes even in well-stocked supermarkets.
• Regional Variations: In some parts of India, especially Gujarat, people add a pinch of sugar to balance the slight bitterness of the methi. My aunt always adds a tiny bit of hing (asafoetida) too – it adds a lovely depth of flavour.
• Oil Choices: Traditionally, this dish is made with mustard oil, which gives it a really authentic, pungent flavour. However, if you’re not a fan of mustard oil, you can absolutely use vegetable oil, sunflower oil, or even ghee for a richer taste. I often use a mix of ghee and vegetable oil for the best of both worlds!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Methi Sabzi:

1. First things first, pluck the methi leaves from the bunches. Give them a really good wash under running water – they can sometimes be a little sandy – and drain them completely.
2. Now, heat the oil in a pan over medium heat. Add the sliced onions and sauté until they turn a beautiful golden brown. This usually takes about 5-7 minutes.
3. Add the washed methi leaves to the pan and sauté on low flame for 2-3 minutes. Don’t overcook them at this stage, we just want them to wilt slightly.
4. Next, mix in the chopped tomatoes and cook until they soften and become mushy. This will take another 5 minutes or so.
5. Time for the spices! Add salt, red chilli powder, and turmeric powder. Stir well to combine everything.
6. Now, cover the pan and cook on low heat for 5-10 minutes, or until the methi leaves are tender. Keep an eye on it and stir occasionally to prevent sticking.
7. Finally, add the freshly chopped coriander leaves and cook for another 5 minutes. This adds a lovely freshness to the dish.
8. And that’s it! Your Methi Sabzi is ready to serve.

Expert Tips

A few little things I’ve learned over the years that can really elevate your Methi Sabzi:

• Don’t overcrowd the pan: If you’re making a large batch, cook the methi in batches to ensure it cooks evenly.
• Taste as you go: Adjust the salt and spice levels to your liking.
• Low and slow: Cooking on low heat helps to retain the flavour and nutrients of the methi leaves.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure you’re using vegetable oil instead of ghee.
• Spice Level Adjustment: If you like it mild, reduce the amount of red chilli powder. If you like it spicy, add a pinch of cayenne pepper or some chopped green chillies. My friend, Priya, loves to add a whole chopped green chilli – she’s a spice queen!
• Using Dried Methi Leaves (Kasuri Methi): If you can’t find fresh methi, you can use dried methi leaves. Use about 2-3 tablespoons of dried methi leaves and soak them in warm water for 15-20 minutes before adding them to the pan.
• Festival Adaptations: During festivals, I sometimes add a small piece of jaggery to the sabzi for a touch of sweetness. It’s especially nice when including it in a Thali spread.

Serving Suggestions

Methi Sabzi is incredibly versatile. Here are a few of my favourite ways to serve it:

• With hot, fluffy rice.
• With chapati or roti.
• As part of a larger Indian Thali.
• With a side of dal and a cooling raita.

Storage Instructions

Leftovers? No problem! Methi Sabzi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is Methi Sabzi good for health? Absolutely! Methi is packed with nutrients and is known for its many health benefits.
• What is the best way to remove the bitterness from Methi? Blanching the methi leaves in hot water for a minute or two can help reduce the bitterness. Adding a pinch of sugar also helps.
• Can I freeze Methi Sabzi? While it’s not ideal, you can freeze it. The texture might change slightly upon thawing, but it will still be edible.
• What are some good accompaniments for Methi Sabzi besides rice and chapati? Dal Makhani, Raita, or a simple salad are all great options.
• Can I use a different type of oil for this recipe? Yes, absolutely! Feel free to experiment with different oils to find your favourite flavour.

Enjoy making this Methi Sabzi! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!