Methi Chi Patal Bhaji

July 14, 2024Niketa
Methi Chi Patal Bhaji

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2 people

3.1

Methi Chi Patal Bhaji is a typical Maharashtrian curry recipe. Tender fresh methi leaves cooked in gram flour curry base. Pour a sizzling crispy garlic tadka (tempering) on the top. Serve with steamed rice, roti or bhakri. Makes a healthy and nutritious curry recipe.

I have grown up eating rustic regional recipes. I love these simple recipes as these use minimum ingredients yet are very inviting. Plus point is they come together in no time. This Methi Chi Patal Bhaji is my absolute fav weekday meal. Tender fresh methi is pressure cooked to remove the bitterness, a slurry of gram flour is added along with a sizzling garlicky tadka.

Ingredients:

This curry recipe requires basic ingredients which are easily avialbe in any Indian pantry.

Fenugreek Leaves /Methi: The star ingredient here. I like to use fresh tender methi leaves for this recipe. Alternatively, you can use frozen methi. Just make sure you thaw the methi, pressure cook it and then use it in the curry. If you don’t have methi leaves, feel free to substitute with spinach. If you are using spinach, you don’t need to pressure cook.

Dried Red Chili: Since this recipe doesn’t have too many spices, I have used a good quantity of dried red chili to give heat and flavor.

Garlic: I have added a lot of garlic- pounded and sliced for the flavor. Garlic tadka gives a crispy, nutty taste to this recipe and amps up the flavors.

Gram Flour / Besan: This recipe uses Besan to thicken this curry, plus it adds a wonderful nutty flavor to this recipe.

Tempering Ingredients: I have used a few basic spices like- turmeric powder, asafotedia, mustard seeds, red chilies and garlic to make a delicious tadka/ tempering for this recipe.

How To make Methi Chi Patal Bhaji:

Preparing the methi leaves: Wash and chop the methi leaves. Pressure cook the chopped methi leaves by adding water. Once done, strain the water and keep aside. Pressure cooking the leaves helps cut down the bitterness from the leaves.

Making the curry: Heat oil in a pan. Add pounded garlic, mustard seeds, turmeric powder and red chili. Once that sizzles add pressure cooked methi. Add a slurry of besan along with water, jaggery and salt. Adjust the consistency of the curry by adding water according to your liking.

Making the tadka: This tadka adds so much flavor to this recipe, so do not skip this part. In a small saucepan, pour oil, add mustard seeds, red chili and garlic. Fry until garlic turns light golden brown in color. Pour the tadka on the curry. Mix well, make sure you save some tadka to add while serving.

Methi Chi Patal Bhaji

Here are some more rustic Maharashtrian recipes to try:

Tomato Saar

Masale Bhaat

Green Peas Curry | Matar Chi Usal

Cauliflower Rassa | Cauliflower Curry

If You Have Tried This Recipe, I Would Love To Hear Your Feedback:

If you make this recipe, be sure to leave a comment. Above all, I love to hear your feedback and I do my best to respond to each and every comment. And of course, if you recreate this recipe, please rate below and don’t forget to tag me on Instagram: @nikfoodamour

Print Recipe

Methi Chi Patal Bhaji

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Serves: 2 people

Quick and easy Fenugreek curry recipe with goodness of garlicky tempering in it. Makes a perfect weeknight meal when served with rice or roti.

Ingredients

For Bhaji

  • 2 cups Methi (fenugreek leaves), tightly packed
  • 2 tsp Oil
  • 1 Red Chili, Dried
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Asafoetida
  • 1 tsp Turmeric Powder
  • 1 tbsp Gram flour
  • 1 cup Water
  • 2 tsp Jaggery
  • 1 tsp Salt

For Tempering

  • 2 tbsp Oil
  • 2 Cloves Garlic , Sliced
  • 1/4 tsp Mustard Seeds
  • 2 Red Chilies , Dried

Method

  • 1)

    Prepare the methi leaves by thoroughly washing and removing the dirt and impurities. Add the 2 cups methi leaves in a pressure cooker along with 1 cup water and pressure cook up to two whistles. Pressure cooking the leaves helps cut down the bitterness from the leaves.

  • 2)

    Once the pressure is released naturally, drain the water and set the methi aside.

  • 3)

    Heat oil in a pan add mustard seeds, garlic, dried red chili, asafoetida and turmeric powder. Let everything sizzle. Add pressure cooked methi leaves & sauté for a minute.

  • 4)

    Next add slurry made of 1 tbsp gram flour mixed in 1 cup water.

  • 5)

    Add this slurry to the methi leaves, season with salt and jaggery, mix everything well. Cook for 4- 5 minutes.

  • 6)

    In a small pan make a tadka (tempering) add oil, mustard seeds, garlic and red chili. Let everything sizzle. Pour this tempering over the curry. Mix well and serve with roti or rice.

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