Methi Masala
Fresh fenugreek leaves cooked with onion, tomato, and warm spices into a simple homestyle masala. Slightly bitter, gently tangy, and deeply savory, this North Indian style sabzi pairs well with roti or dal rice.
For 4 servings
- prep · ~7 min
Prepare the methi leaves.
1.Pick the methi leaves from the stems and discard thick stalks.2.Wash the leaves very well in plenty of water to remove grit.3.Drain fully and chop the leaves roughly. - saute · ~7 min
Start the masala base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them crackle for 20 to 30 seconds.3.Add onion, green chili, ginger, and garlic.4.Cook until the onion turns soft and light golden.TIPCook the onion on medium heat so it sweetens without burning. - saute · ~6 min
Cook the tomato and spices.
1.Add tomato and mix well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Cook until the tomato turns soft and the masala looks thick. - saute · ~5 min
Add the methi and cook it down.
Add the chopped methi leaves and mix them into the masala. The leaves will first look bulky, then wilt down in a few minutes.
TIPDo not cover right away, or the sabzi can turn watery and lose its fresh flavor. - simmer · ~5 min
Finish the methi masala.
Add water and cook uncovered for 4 to 5 minutes, stirring now and then, until the moisture dries and the sabzi becomes semi-dry. Sprinkle garam masala and mix well.
- serve
Serve hot.
Serve Methi Masala hot with roti, paratha, or as part of a simple Indian meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash methi in several changes of water, then drain completely so the sabzi does not turn muddy or watery.
- 2Discard thick methi stalks; they stay fibrous and can make the finished sabzi taste more bitter.
- 3Let the onions turn light golden before adding tomato so the masala gets enough sweetness to balance methi.
- 4Cook the methi uncovered after adding it; trapped steam can dull the fresh aroma and release too much water.
- 5Stop cooking when the sabzi is semi-dry, not bone dry, so it stays soft and pairs well with roti.
- 6This sabzi tastes even better after a short rest, once the methi and garam masala settle into the onion-tomato base.
Adapt it for your goals.
Aloo-methi-masala
Add small diced potatoes after the onions and cook until tender for a heartier sabzi that pairs especially well with roti.
low oilLow-oil
Use less oil and add a splash of water while sautéing the onions and tomatoes for a lighter everyday version.
paneer methiPaneer-methi
Fold in paneer cubes near the end for a richer, higher-protein variation with a softer, milder bite.
jainJain
Skip onion and garlic, increase ginger and tomato, and cook the masala a little longer for a simple Jain-friendly version.
Why this is on our healthy list.
Leafy Green Goodness
Fresh methi leaves add plant compounds and fiber, making this sabzi a nourishing way to include more greens in a meal.
Digestive Aromatics
Ginger, garlic, cumin, and coriander are classic Indian cooking ingredients that bring flavor while supporting easier digestion.
Light Homestyle Side
Because the dish uses a modest amount of oil and no cream, it stays lighter than many richer curry-style preparations.
Frequently asked questions
Clean the leaves well, remove thick stalks, and cook the onions until lightly golden. The onion sweetness and tomato acidity help balance methi's natural bitterness.
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