Methi chi patal bhaji (Fenugreek Curry) is a typical Maharashtrian curry preparation in which cooked methi leaves (Fenugreek leaves) are combined with besan (gram flour) along with basic minimal spices which are then tempered with mustard or cumin seeds.
Methi in English means Fenugreek and besan means gram flour.
Methi is a staple at my home. Be it be methi thepla, aloo methi, methi chi partun bhaji (ie stir-fried methi with onion & garlic), methi muthiya, methi pakoda, we love to make use of this aromatic vegetable each week without fail.
During winters when there is an abundance of fresh methi leaves (Fenugreek leaves) in the market, preparing a bowl full of methi chi patal bhaji (fenugreek curry) and serving it along with hot plain rice is bliss! Also especially in winters we have this patal bhaji with bajra bhakri.
Bhakri is a flat round bread often used in Maharashtrian, Goan and Gujrati Cuisine. Bhakri is made out of millets such as jowar, bajra, nachni, and is a staple food in rural areas of Maharashtra.
Bhakri is often accompanied by vegetables and thecha (dry spicy coarse paste of green chilles and garlic).
You can have this patal bhaji (fenugreek curry) with jowar bhakri, nachni bhakri or bajra bhakri or any flatbread of your choice. It tastes delicious!
This is a diabetic-friendly dish made using fresh methi leaves (Fenugreek leaves) which goes well with any flatbread.
Methi (fenugreek) is such a versatile leafy vegetable that we also use it in the preparation of dals where we add the chopped leaves to cooked dal along with herbs and spices.
Normally we make this curry without garlic but on a special occasion, we do add roughly chopped garlic along with boiled peanuts which add a nice nutty flavour and texture.
This healthy green is very aromatic in itself. I try to use a very minimal amount of spices so that the actual flavour of methi (fenugreek leaves) is not compromised.
You can store this methi chi patal bhaji (Fenugreek Curry) in the refrigerator for about 2 days. Reheat before using.
Let’s see how to make this easy, healthy & aromatic methi chi patal bhaji with simple basic ingredients in your home kitchen.
Serves: 2 Persons
Prep time: 20 minutes (Plucking, washing & boiling methi leaves)
Cook time: 15 minutes
Cooking level: Moderate
Taste: Mild, Spicy (as per preference)
- 1 Cup Methi (Fenugreek leaves) roughly chopped
- 2-3 tablespoons Besan (Gram Flour)
- 1 teaspoon Red Chilli Powder
- 2 teaspoon Jaggery (Gul) / Brown Sugar / White Sugar
- 1 teaspoon Mustard Seeds (Rai)
- 1/2 teaspoon Cumin Seeds (Jeera)
- 1/4th teaspoon Hing (Asafoetida)
- 1/4th teaspoon Turmeric Powder (Halad, Haldi)
- 2 tablespoon Oil
- Salt to taste
- Water for cooking
- Wash and chop the methi (fenugreek) leaves and pressure cook until 4 whistles.
- (If you do not have a pressure cooker, you can cook the fenugreek leaves in a regular saucepan on a stove. Add enough water as per the leaves quantity. Once the water comes to a boil, bring down the flame to low and simmer for 5-7 minutes).
- Once the pressure cooker cools off, take out methi leaves (fenugreek leaves) and drain all the water from the leaves.
- Mash the methi leaves (fenugreek leaves) roughly with the help of a masher. Using a sieve/strainer add besan (gram flour) and mix well. Make sure there are no lumps of besan (gram flour). Add 2 cups of water to this mixture.
- Add red chilly powder, salt, and jaggery (gul) / sugar. Cook this besan- methi mixture on a medium flame. Adjust the consistency of the patal bhaji (curry) as per your preference.
- Now, in a small kadhai/pan, add 1 tbsp oil. When oil is hot add mustard seeds and let them crackle, add hing and turmeric powder.
- Pour this tempering over the besan methi (curry) mixture. Mix well and let the patal bhaji (curry) comes to a boil.
- Cook on medium flame till the raw flavour of besan (gram flour) fades away. It should take around 7-8 minutes.
- Garnish methi chi patal bhaji (Fenugreek Curry) with tempering of 1teaspoon oil, cumin seeds and red chilli powder.
- Maharashtrian Methi Chi Patal Bhaji (Fenugreek Curry) is ready to serve.
- Serve with bhakri, chapati, phulka, rice or flatbread of your choice.
In making this patal bhaji (curry) we need to use only the methi leaves and not the stems.
In case you want to add garlic cloves: Roughly crush the garlic cloves and add them to the mustard, hing, turmeric tempering and then pour this tempering over the patal bhaji.
In case you want to add peanuts: Soak raw peanuts in water for 20 minutes. Add these raw peanuts to the methi leaves before putting them in the pressure cooker. Cook the peanuts along with the methi.