Methi Bhaji | Methi ki Bhaji
User Reviews
5
Methi Bhaji | Methi ki Bhaji
Description
This Methi Bhaji recipe focuses on fresh methi (fenugreek) leaves sautéed with diced potatoes, onions, garlic, and green chili, seasoned with turmeric and optionally asafoetida. The potatoes are cut into small cubes to ensure even cooking and tenderness. Initially, onions are cooked until translucent, then garlic and chili are added briefly to develop aroma before the methi leaves and potatoes are mixed in. Adding salt helps release moisture from the leaves.
Cooking with a covered pan and adding water to the lid creates steam which softens the vegetables without drying them out. The resulting bhaji has a balanced texture of soft potatoes and tender leafy greens, with earthy undertones from turmeric and a hint of pungency from asafoetida if used. The optional grated fresh coconut added at the end gives a mild sweetness and moistness sometimes associated with this dish.
Methi Bhaji is commonly served as a side dish accompanying Indian meals, complementing staples like roti or rice. Adjusting spices and omitting asafoetida can accommodate dietary needs such as gluten-free diets. Using fresh tender fenugreek leaves is key to avoiding the bitterness and grassy texture associated with mature stems.
Ingredients
- 50 grams fenugreek leaves or 3 cups methi leaves
- 1 potato (medium-sized), cut in small cubes
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 onion (medium-sized), chopped or ½ cup chopped onions
- 3 to 4 garlic small to medium-sized, finely chopped, cloves
- 1 green chili - chopped or ½ teaspoon chopped
- 3 tablespoons coconut optional, fresh grated
- 1 pinch turmeric powder (ground turmeric)
- 1 pinch asafoetida hing) - optional
- salt as required
Instructions
Preparation
- Rinse 3 cups methi leaves very well in water. Drain all the water. Then chop the methi leaves.
- Also chop the onion, potato, green chili and garlic cloves. Keep aside.
- Chop the potatoes in small cubes so that they cook quickly.
Making methi ki bhaji
- In a pan heat oil. Once the oil becomes hot, add the chopped onions. Sauté the onions stirring often till translucent on low to medium heat.
- Then add the chopped green chilies and garlic. Mix well and saute for 3 to 4 seconds.
- Next add 1 pinch of turmeric powder (haldi) and 1 pinch of asaofetida (hing). Mix very well.
- Add the chopped potatoes. Mix and then begin to saute the potatoes for 2 to 3 minutes on medium-low heat.
- Then add the chopped methi leaves.
- Mix very well and then season with salt as required.
Cooking methi bhaji
- Cover the pan with a rimmed lid and add water on the lid. Cook on a low heat. This technique creates steam in the pan and helps in cooking the veggies.
- In between do check while the bhaji is cooking. Carefully remove the lid as it is very hot. If the bhaji looks dry then add some more water on the lid. Cover and continue to cook.
- Once the potatoes are done, then add 3 tablespoons coconut. If the bhaji has lots of liquids or water, then cook it without the lid till the liquids dry up and then add coconut.
- Mix very well and saute for a minute.
- Serve methi bhaji hot or warm with chapati or phulka or plain paratha or as a side dish with dal-rice or with any Indian meal.
Notes
- Fresh fenugreek leaves without stems ensure better texture and flavor in the dish.
- Omitting asafoetida, or using gluten-free asafoetida, makes this dish suitable for gluten-free diets.
- Fresh grated coconut can be skipped or substituted with desiccated coconut if desired.
- The recipe can be scaled easily for larger servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 445mg | 19% |
| Potassium | 385mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3IU | 0% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.04mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin C | 20mg | 22% |
| Vitamin E | 4mg | |
| Vitamin K | 2µg | |
| Calcium | 26mg | 3% |
| Vitamin B9 (Folate) | 20µg | |
| Iron | 1mg | 6% |
| Magnesium | 23mg | 6% |
| Phosphorus | 70mg | |
| Zinc | 0.4mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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