Methi ni Bhaji nu Shaak
A simple, home-style Gujarati stir-fry where fresh fenugreek leaves are cooked with chickpea flour and spices. The slight bitterness of methi is beautifully balanced by jaggery, creating a unique savory and slightly sweet flavor.
For 4 servings
8 steps. 20 minutes total.
- 1
Prepare the methi: Pluck the leaves from the thick stems
- a.Wash the leaves thoroughly in a large bowl of water 2-3 times to remove any grit. Drain completely in a colander and chop them finely. Set aside.
- 2
Make the tempering (vaghar): Heat oil in a wide pan or kadai over medium heat
- a.Once hot, add the mustard seeds and allow them to crackle, which should take about 30 seconds. Then, add the cumin seeds and asafoetida, and sauté for another 15 seconds until fragrant.
- 3
Sauté aromatics: Add the finely chopped garlic and green chilies to the pan
- a.Sauté for about 1 minute until the raw aroma of the garlic dissipates and it turns lightly golden.
- 4
Cook the methi: Add all the chopped methi leaves to the pan
- a.Stir well to coat with the tempering. Cook for 5-7 minutes, stirring occasionally, until the leaves wilt, reduce in volume, and most of their moisture has evaporated.
- 5
Step 5
- a.Add spices: Sprinkle in the turmeric powder, red chili powder, coriander-cumin powder, and salt. Mix everything thoroughly and cook for another minute to toast the spices.
- 6
Roast the besan: Lower the heat and sprinkle the besan evenly over the methi
- a.Stir continuously for 3-4 minutes. It is crucial to roast the besan on low heat until it loses its raw smell and becomes aromatic. The mixture will appear dry and crumbly.
- 7
Step 7
- a.Combine and steam: Add the grated jaggery and sprinkle 2-3 tablespoons of water over the mixture. The water will help melt the jaggery and steam-cook the besan. Mix well, cover the pan with a lid, and cook on low heat for 2-3 minutes until the jaggery has fully melted and integrated.
- 8
Finish and serve: Turn off the heat
- a.Uncover the pan and give it a final stir. If using, squeeze fresh lemon juice over the top. Serve the Methi ni Bhaji nu Shaak hot with phulka rotis, parathas, or as a side with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To reduce the natural bitterness of methi, you can sprinkle salt over the chopped leaves, let them sit for 15 minutes, then gently squeeze out the dark, bitter juice before cooking.
- 2Roasting the besan on low heat is the most critical step. If rushed, the dish will have a raw, pasty taste. Be patient and stir continuously to prevent it from burning.
- 3The amount of jaggery can be adjusted to your preference. It's meant to balance the bitterness, not make the dish sweet.
- 4Do not overcook the methi leaves initially, as they will continue to cook with the besan. Overcooking can make them lose their vibrant green color and texture.
- 5This shaak is a dry preparation. Add water sparingly, only enough to help cook the besan and melt the jaggery.
Adapt it for your goals.
With Potatoes (Batata)
Add 1 medium-sized boiled and cubed potato along with the spices in step 5 for a more filling version.
With OnionsWith Onions
Sauté one finely chopped onion after the tempering (step 2) until translucent before adding the garlic and chilies.
Jain VersionJain Version
To make this dish Jain-friendly, simply omit the garlic. The flavor will still be delicious.
Creamier TextureCreamier Texture
For a richer taste, stir in a tablespoon of fresh cream (malai) at the very end, after turning off the heat.
Why this is on our healthy list.
Rich in Iron & Fiber
Fenugreek leaves are an excellent source of iron, crucial for preventing anemia, and dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy gut.
Blood Sugar Regulation
Fenugreek is well-known for its potential to help manage blood sugar levels due to its soluble fiber content, making this dish a good choice for those monitoring their glucose.
Good Source of Protein
The addition of besan (chickpea flour) boosts the plant-based protein content of the dish, which is essential for muscle repair, and provides sustained energy.
Frequently asked questions
A single serving of this shaak (approximately 110g) contains around 130-150 calories, depending on the amount of oil used. It's a relatively low-calorie and nutritious dish.