By Aditi Saraswat
January 1, 2026
Methi bhaji is a quick, homestyle sabzi prepared by mixing fresh fenugreek leaves, onions, and some basic spices. Light and slightly bitter in taste, this sabzi goes beautifully with roti or dal-chawal and is a great way to add greens to everyday meals.
2 cups chopped methi leaves 1 medium onion, finely sliced 1 small tomato, chopped (optional) 1–2 green chillies, slit 1–2 tbsp oil or ghee 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/4 tsp turmeric powder 1/2 tsp red chilli powder (optional) Salt to taste 1–2 tbsp besan (optional, to reduce bitterness)
Wash and finely chop the methi leaves. Sprinkle a little salt and let it rest for 10 minutes. Then, squeeze lightly; this reduces bitterness.
In a pan, heat 1–2 tbsp oil and add mustard seeds and cumin seeds to it. Let them splutter and add slit green chillies, sliced onion to this.
Sauté onions until they turn soft and slightly golden. Add chopped tomato (if using), turmeric powder, red chilli powder, and cook till tomatoes turn soft and mushy.
Add the chopped methi leaves to this mixture and mix well. Cook on medium flame. The leaves will first release water, then begin to wilt and shrink.
Sprinkle 1–2 tbsp besan over the partially cooked methi to reduce bitterness and make it more aromatic. Mix well and cook till the raw smell goes.
Season with salt, sauté till the bhaji turns dry but moist and glossy with the oil. Serve hot with roti or dal-rice.