28+ Flavorful Methi Leaves Recipes You Must Try

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Methi leaves, also known as fenugreek leaves, are a beloved ingredient in many kitchens around the world, especially in Indian cuisine.

Known for their distinctive slightly bitter flavor and numerous health benefits, methi leaves add a unique taste and nutritional boost to a variety of dishes.

From breads and curries to dals and snacks, methi leaves can transform everyday recipes into flavorful, wholesome meals.

Whether you are a seasoned cook or new to using methi, exploring recipes featuring these leaves is a wonderful way to diversify your cooking while enjoying their rich aroma and medicinal properties.

28+ Flavorful Methi Leaves Recipes You Must Try

Incorporating methi leaves into your cooking not only enhances the flavor of your meals but also adds a powerful nutritional punch.

These recipes showcase the versatility of methi — from comforting dals and vibrant curries to crispy breads and refreshing chutneys.

With over 28 recipes to try, you can enjoy methi leaves in countless delicious ways, keeping your meals interesting and healthy.

So, next time you shop for fresh greens, don’t forget to pick up some methi leaves and experiment with these exciting dishes in your kitchen.

Methi Aloo

Methi Aloo is a classic Indian dish combining the slightly bitter flavor of fresh fenugreek leaves (methi) with tender potatoes.

This simple yet flavorful recipe balances spices and texture, making it a popular choice for everyday meals.

Ingredients:

  • Fresh methi leaves (fenugreek), washed and chopped
  • Potatoes, peeled and diced
  • Oil
  • Mustard seeds
  • Cumin seeds
  • Turmeric powder
  • Red chili powder
  • Coriander powder
  • Salt
  • Hing (asafoetida)

Instructions:

  1. Heat oil in a pan, add mustard and cumin seeds until they splutter.
  2. Add a pinch of hing and sauté methi leaves for a few minutes until slightly wilted.
  3. Add diced potatoes and stir well.
  4. Sprinkle turmeric, red chili, and coriander powders, mixing thoroughly.
  5. Cover and cook on low heat until potatoes are tender.
  6. Adjust salt and cook until the methi and potatoes are well combined and cooked through.

This dish brings out the unique earthy bitterness of methi paired perfectly with the soft, mildly spiced potatoes, making it a comforting and nutritious side.

Methi Paratha

Methi Paratha is a nutritious Indian flatbread stuffed or mixed with fresh fenugreek leaves.

This recipe turns simple ingredients into a flavorful, healthy bread perfect for breakfast or lunch.

Ingredients:

  • Whole wheat flour
  • Fresh methi leaves, finely chopped
  • Green chilies, finely chopped (optional)
  • Ginger, grated
  • Salt
  • Carom seeds (ajwain)
  • Water for kneading
  • Oil or ghee for cooking

Instructions:

  1. Combine wheat flour, chopped methi, green chilies, ginger, salt, and ajwain in a bowl.
  2. Add water gradually to form a soft dough.
  3. Divide dough into balls and roll out each into a thin circle.
  4. Cook on a hot griddle, applying oil or ghee on both sides until golden brown.
  5. Serve hot with yogurt or pickle.

Methi Paratha offers a delightful blend of aromatic fenugreek flavor with a crispy texture, making it a wholesome and satisfying meal option.

Methi Dal

Methi Dal is a hearty lentil dish enhanced with fresh fenugreek leaves, bringing a unique flavor and added nutrition to a comforting staple.

The combination of lentils and methi creates a well-balanced, mildly spiced dish perfect with rice or bread.

Ingredients:

  • Toor dal (split pigeon peas) or moong dal
  • Fresh methi leaves, chopped
  • Mustard seeds
  • Curry leaves
  • Turmeric powder
  • Red chili powder
  • Asafoetida (hing)
  • Salt
  • Oil
  • Garlic and green chilies (optional)

Instructions:

  1. Rinse and cook dal until soft.
  2. Heat oil in a pan, add mustard seeds and curry leaves.
  3. Add garlic and green chilies, sauté briefly.
  4. Add chopped methi leaves, turmeric, chili powder, and hing. Cook until methi wilts.
  5. Mix cooked dal into the methi mixture, add salt, and simmer for a few minutes.
  6. Adjust consistency with water and serve hot.

This dish beautifully marries the earthy flavor of methi with protein-rich lentils, making it a wholesome and flavorful choice for any meal.

Methi Thepla

Methi Thepla is a popular Gujarati flatbread infused with fresh fenugreek leaves and spices.

It’s soft, flavorful, and perfect for breakfast or as a travel snack due to its great shelf life.

Ingredients:

  • Whole wheat flour
  • Fresh methi leaves, finely chopped
  • Turmeric powder
  • Red chili powder
  • Coriander powder
  • Cumin seeds
  • Yogurt
  • Salt
  • Oil for cooking

Instructions:

  1. Combine whole wheat flour, methi leaves, turmeric, red chili, coriander powder, cumin seeds, salt, and yogurt.
  2. Knead into a soft dough using water as needed.
  3. Divide dough into small balls, roll each into thin circles.
  4. Cook on a hot griddle, applying oil on both sides until golden spots appear.
  5. Serve warm with yogurt or pickle.

Methi Thepla offers a perfect blend of slight bitterness from fenugreek balanced with aromatic spices, making it both tasty and nutritious.

Methi Pulao

Methi Pulao is a fragrant rice dish cooked with fresh fenugreek leaves, spices, and sometimes vegetables or nuts.

It’s an easy and delicious way to add a nutritious twist to your regular rice meals.

Ingredients:

  • Basmati rice
  • Fresh methi leaves, chopped
  • Cumin seeds
  • Bay leaf
  • Cloves
  • Cinnamon stick
  • Green chili
  • Onion, sliced
  • Ginger-garlic paste
  • Salt
  • Oil or ghee

Instructions:

  1. Rinse and soak rice for 20-30 minutes.
  2. Heat oil or ghee, add cumin seeds, bay leaf, cloves, and cinnamon.
  3. Sauté sliced onions and green chili until golden.
  4. Add ginger-garlic paste and chopped methi leaves, cook until leaves wilt.
  5. Add soaked rice and salt, mix well.
  6. Add water and cook rice until done and fluffy.

This pulao carries the earthy flavor of methi combined with warm spices, creating a comforting and wholesome rice dish.

Methi Chicken Curry

Methi Chicken Curry is a flavorful Indian curry where fresh fenugreek leaves add a unique aromatic bitterness that perfectly complements tender chicken cooked in a spiced tomato-based gravy.

Ingredients:

  • Chicken pieces
  • Fresh methi leaves, chopped
  • Onion, finely chopped
  • Tomatoes, pureed
  • Ginger-garlic paste
  • Turmeric powder
  • Red chili powder
  • Garam masala
  • Coriander powder
  • Oil
  • Salt

Instructions:

  1. Heat oil, sauté onions until golden.
  2. Add ginger-garlic paste and cook until raw smell disappears.
  3. Add pureed tomatoes and spices, cook until oil separates.
  4. Add chicken pieces, cook until browned.
  5. Add chopped methi leaves and water as needed, simmer until chicken is cooked and tender.
  6. Garnish with fresh coriander and serve hot with rice or roti.

This dish beautifully balances the slight bitterness of methi with rich spices and tender chicken, making it a delicious and hearty meal.

Methi Egg Curry

Methi Egg Curry combines the earthiness of fresh fenugreek leaves with boiled eggs simmered in a rich, spiced tomato gravy.

This dish offers a unique twist on traditional egg curries with an added layer of flavor and nutrition.

Ingredients:

  • Boiled eggs, peeled
  • Fresh methi leaves, chopped
  • Onion, finely chopped
  • Tomatoes, pureed
  • Ginger-garlic paste
  • Turmeric powder
  • Red chili powder
  • Coriander powder
  • Garam masala
  • Oil
  • Salt

Instructions:

  1. Heat oil and sauté onions until golden brown.
  2. Add ginger-garlic paste and cook until fragrant.
  3. Stir in pureed tomatoes and spices; cook until oil separates.
  4. Add chopped methi leaves and cook until wilted.
  5. Add boiled eggs and gently coat them with the gravy.
  6. Simmer for a few minutes to let flavors meld, then garnish and serve.

This curry is a delicious, protein-packed meal that combines the bitterness of methi with the hearty texture of eggs, perfect with rice or flatbreads.

Methi Pakora

Methi Pakora are crispy Indian fritters made with fresh fenugreek leaves mixed into a spiced chickpea flour batter and deep-fried until golden.

They make a perfect savory snack or appetizer.

Ingredients:

  • Fresh methi leaves, chopped
  • Besan (chickpea flour)
  • Green chili, finely chopped
  • Ginger, grated
  • Turmeric powder
  • Red chili powder
  • Carom seeds (ajwain)
  • Salt
  • Water
  • Oil for deep frying

Instructions:

  1. Mix chickpea flour, spices, salt, and water to form a thick batter.
  2. Fold in chopped methi leaves, green chili, and ginger.
  3. Heat oil in a deep pan.
  4. Drop spoonfuls of batter into hot oil and fry until golden and crisp.
  5. Drain on paper towels and serve hot with chutney.

Methi Pakoras offer a delightful crispy texture with a burst of fenugreek flavor, making them a favorite teatime treat.

Methi Rice

Methi Rice is a simple yet flavorful dish where fresh fenugreek leaves are sautéed with spices and mixed into cooked rice.

It’s a quick and healthy way to incorporate methi into your meals.

Ingredients:

  • Cooked rice
  • Fresh methi leaves, chopped
  • Mustard seeds
  • Cumin seeds
  • Green chili, chopped
  • Urad dal (optional)
  • Curry leaves
  • Oil
  • Salt

Instructions:

  1. Heat oil and add mustard seeds, cumin seeds, and urad dal until they splutter and turn golden.
  2. Add chopped green chili, curry leaves, and methi leaves; sauté until methi softens.
  3. Add cooked rice and salt, mixing gently to combine all ingredients evenly.
  4. Cook for a few more minutes to allow flavors to blend.
  5. Serve hot with yogurt or pickle.

This rice dish is aromatic and packed with the unique taste of methi, making it a wholesome and quick meal option.

Methi Chicken Stir-Fry

Methi Chicken Stir-Fry is a quick and flavorful dish where tender chicken pieces are cooked with fresh fenugreek leaves and aromatic spices.

It’s a healthy, protein-rich meal with a unique hint of bitterness from methi.

Ingredients:

  • Chicken breast or thigh pieces, sliced
  • Fresh methi leaves, chopped
  • Garlic, minced
  • Green chili, sliced
  • Turmeric powder
  • Red chili powder
  • Garam masala
  • Salt
  • Oil

Instructions:

  1. Heat oil in a pan and sauté garlic and green chili until fragrant.
  2. Add chicken pieces and cook until lightly browned.
  3. Stir in turmeric, red chili powder, and salt.
  4. Add chopped methi leaves and cook until chicken is fully cooked and methi is wilted.
  5. Sprinkle garam masala and give a final toss.
  6. Serve hot with roti or rice.

This stir-fry offers a perfect balance between the savory spices and the fresh, slightly bitter methi, making it a delicious and wholesome dish.

Methi Chilla

Methi Chilla is a savory Indian pancake made from chickpea flour mixed with fresh fenugreek leaves and spices.

It’s a nutritious breakfast or snack option that’s easy to prepare and delicious.

Ingredients:

  • Besan (chickpea flour)
  • Fresh methi leaves, finely chopped
  • Green chili, finely chopped
  • Ginger, grated
  • Cumin seeds
  • Salt
  • Water
  • Oil for cooking

Instructions:

  1. In a bowl, combine besan, methi leaves, green chili, ginger, cumin seeds, and salt.
  2. Add water gradually to make a smooth, pourable batter.
  3. Heat a non-stick pan and pour a ladle of batter, spreading it thin.
  4. Cook on both sides until golden and crisp.
  5. Serve hot with chutney or yogurt.

Methi Chilla is light, packed with flavor, and offers the slight bitterness of fenugreek in a delightful pancake form.

Methi Soup

Methi Soup is a comforting and nutritious soup made with fresh fenugreek leaves, mild spices, and sometimes lentils or vegetables.

It’s a soothing dish perfect for chilly days or when you want something healthy and light.

Ingredients:

  • Fresh methi leaves, chopped
  • Onion, finely chopped
  • Garlic, minced
  • Ginger, grated
  • Cumin seeds
  • Turmeric powder
  • Salt
  • Vegetable broth or water
  • Oil

Instructions:

  1. Heat oil and sauté cumin seeds, onion, garlic, and ginger until soft.
  2. Add chopped methi leaves and turmeric powder; cook until wilted.
  3. Add vegetable broth or water and bring to a boil.
  4. Simmer for 10-15 minutes to blend flavors.
  5. Optionally, blend the soup for a smooth texture or leave it chunky.
  6. Adjust salt and serve warm.

This soup is a great way to enjoy the health benefits of methi in a soothing and flavorful dish.

Methi Thepla Wrap

Methi Thepla Wrap is a delicious twist on traditional methi thepla, rolled with a filling of spiced vegetables or paneer.

It’s perfect for a quick lunch or on-the-go meal, combining the wholesome taste of fenugreek with a tasty stuffing.

Ingredients:

  • Whole wheat flour
  • Fresh methi leaves, chopped
  • Spices for dough (turmeric, chili powder, salt)
  • Filling options: sautéed vegetables, paneer, or chutney
  • Oil for cooking

Instructions:

  1. Prepare methi thepla dough with flour, methi, and spices.
  2. Roll out thin rounds and cook on a hot griddle with oil until golden.
  3. Place your preferred filling on one side of the thepla and roll it into a wrap.
  4. Serve warm with yogurt or sauce.

This wrap makes for a nutritious and portable meal with the unique aroma and taste of fresh methi.

Methi Dosa

Methi Dosa is a savory South Indian crepe infused with fresh fenugreek leaves and made from a fermented rice and urad dal batter.

The slight bitterness of methi adds a wonderful depth to this crisp and tasty dish.

Ingredients:

  • Rice
  • Urad dal (split black gram)
  • Fresh methi leaves, finely chopped
  • Fenugreek seeds (optional)
  • Salt
  • Oil for cooking

Instructions:

  1. Soak rice, urad dal, and fenugreek seeds separately for a few hours.
  2. Grind into a smooth batter and ferment overnight.
  3. Add chopped methi leaves and salt to the batter.
  4. Pour batter on a hot griddle, spreading thin to form a crepe.
  5. Cook with a little oil until crisp and golden.
  6. Serve hot with chutney or sambar.

Methi Dosa offers a delightful crispy texture with the earthy bitterness of fenugreek, making it a flavorful breakfast option.

Methi Stir-Fried Potatoes

Methi Stir-Fried Potatoes is a simple yet flavorful dish where diced potatoes are cooked with fresh fenugreek leaves and spices.

It’s a perfect side dish that pairs well with both Indian breads and rice.

Ingredients:

  • Potatoes, diced
  • Fresh methi leaves, chopped
  • Mustard seeds
  • Turmeric powder
  • Red chili powder
  • Asafoetida (hing)
  • Salt
  • Oil

Instructions:

  1. Heat oil, add mustard seeds and asafoetida until they splutter.
  2. Add diced potatoes and cook until they start to soften.
  3. Add turmeric, red chili powder, and salt, mixing well.
  4. Stir in methi leaves and cook until potatoes are fully tender and methi is wilted.
  5. Serve hot as a side dish.

This dish combines the comforting texture of potatoes with the fresh, slightly bitter flavor of methi for a delicious and healthy accompaniment.

Methi Paratha

Methi Paratha is a nutritious and flavorful Indian flatbread made by incorporating fresh fenugreek leaves into whole wheat dough.

It’s a great way to enjoy the health benefits of methi while savoring a delicious, crispy bread.

Ingredients:

  • Whole wheat flour
  • Fresh methi leaves, finely chopped
  • Green chili, finely chopped
  • Cumin seeds
  • Salt
  • Water
  • Oil or ghee for cooking

Instructions:

  1. Mix whole wheat flour, chopped methi leaves, green chili, cumin seeds, and salt.
  2. Add water gradually and knead into a soft dough.
  3. Divide dough into balls and roll each into a round paratha.
  4. Cook on a hot tawa or skillet, applying oil or ghee on both sides until golden brown spots appear.
  5. Serve hot with yogurt or pickle.

Methi Paratha is a wholesome and tasty flatbread that combines the slight bitterness of fenugreek with warm spices, making it perfect for any meal.

Methi Masoor Dal

Methi Masoor Dal is a comforting lentil dish where red lentils are cooked with fresh fenugreek leaves and traditional Indian spices.

It’s hearty, nutritious, and full of deep flavors.

Ingredients:

  • Masoor dal (red lentils)
  • Fresh methi leaves, chopped
  • Onion, finely chopped
  • Tomatoes, chopped
  • Ginger-garlic paste
  • Turmeric powder
  • Red chili powder
  • Cumin seeds
  • Mustard seeds
  • Salt
  • Oil

Instructions:

  1. Rinse lentils and cook them until soft.
  2. Heat oil, add mustard seeds and cumin seeds until they splutter.
  3. Sauté onions and ginger-garlic paste until golden.
  4. Add tomatoes and spices, cook until oil separates.
  5. Add methi leaves and cooked lentils; simmer together for a few minutes.
  6. Adjust salt and serve hot with rice or roti.

This dal offers a perfect balance of protein and the distinctive aroma of methi, making it a wholesome everyday meal.

Methi Aloo Sabzi

Methi Aloo Sabzi is a popular North Indian vegetable curry where potatoes are cooked with fresh fenugreek leaves and mild spices.

It’s a simple yet flavorful dish that complements any Indian meal.

Ingredients:

  • Potatoes, peeled and cubed
  • Fresh methi leaves, chopped
  • Onion, finely chopped
  • Tomatoes, chopped
  • Ginger-garlic paste
  • Turmeric powder
  • Coriander powder
  • Red chili powder
  • Salt
  • Oil

Instructions:

  1. Heat oil and sauté onions until golden.
  2. Add ginger-garlic paste and cook until fragrant.
  3. Add tomatoes and spices, cook until soft.
  4. Add potatoes and methi leaves, mix well.
  5. Add water as needed, cover, and cook until potatoes are tender.
  6. Garnish with fresh coriander and serve.

This dish brings together the earthy flavors of potatoes and the unique bitterness of fenugreek for a comforting and nutritious side.

Methi Kadhi

Methi Kadhi is a tangy and flavorful yogurt-based curry infused with fresh fenugreek leaves and chickpea flour.

This dish combines the subtle bitterness of methi with the creamy, spiced kadhi, creating a comforting meal perfect with steamed rice.

Ingredients:

  • Fresh methi leaves, chopped
  • Yogurt
  • Besan (chickpea flour)
  • Mustard seeds
  • Curry leaves
  • Asafoetida (hing)
  • Turmeric powder
  • Red chili powder
  • Green chili, chopped
  • Salt
  • Oil

Instructions:

  1. Whisk yogurt and besan with water to form a smooth batter.
  2. Heat oil in a pan, add mustard seeds, curry leaves, and asafoetida.
  3. Add chopped green chili, turmeric, and red chili powder.
  4. Pour in the yogurt-besan mixture and cook on low heat, stirring continuously until it thickens.
  5. Add chopped methi leaves and simmer for a few more minutes.
  6. Serve hot with rice.

This kadhi balances the tanginess of yogurt with the fresh, slightly bitter flavor of methi, offering a nutritious and soothing dish.

Methi Matar Malai

Methi Matar Malai is a creamy, mildly spiced curry combining fresh fenugreek leaves, green peas, and a rich cashew-based gravy.

This dish is a luxurious vegetarian option perfect for festive meals or special occasions.

Ingredients:

  • Fresh methi leaves, chopped
  • Green peas
  • Cashew nuts, soaked and ground to paste
  • Onion, finely chopped
  • Ginger-garlic paste
  • Green chili, chopped
  • Cream or milk
  • Garam masala
  • Turmeric powder
  • Salt
  • Oil or ghee

Instructions:

  1. Heat oil and sauté onions, ginger-garlic paste, and green chili until golden.
  2. Add turmeric and garam masala, then stir in cashew paste.
  3. Add peas and methi leaves, mix well.
  4. Pour in cream or milk and simmer until peas are cooked and gravy thickens.
  5. Adjust salt and serve hot with naan or rice.

This dish offers a smooth, rich flavor where the slight bitterness of methi complements the sweetness of peas and creaminess of the gravy.

Methi Pulao

Methi Pulao is a fragrant rice dish cooked with fresh fenugreek leaves, aromatic spices, and sometimes nuts or peas.

It’s a wholesome and flavorful alternative to plain rice that pairs well with various Indian curries.

Ingredients:

  • Basmati rice
  • Fresh methi leaves, chopped
  • Whole spices (cinnamon, cloves, bay leaf)
  • Green chili, slit
  • Ginger, julienned
  • Peas (optional)
  • Ghee or oil
  • Salt

Instructions:

  1. Rinse and soak rice for 30 minutes.
  2. Heat ghee in a pot, add whole spices, green chili, and ginger; sauté until fragrant.
  3. Add methi leaves and peas, cook briefly.
  4. Drain rice and add to the pot, sauté gently to coat rice with spices.
  5. Add water and salt, bring to a boil, then simmer covered until rice is cooked.
  6. Fluff with a fork and serve.

Methi Pulao is an aromatic and tasty dish that elevates plain rice with the fresh, herbal notes of fenugreek.

Methi Egg Curry

Methi Egg Curry is a hearty and flavorful dish where boiled eggs are simmered in a spiced tomato and fenugreek leaf gravy.

The fresh methi adds a subtle bitterness that balances the rich, tangy curry, making it a satisfying meal.

Ingredients:

  • Boiled eggs, peeled
  • Fresh methi leaves, chopped
  • Onion, finely chopped
  • Tomatoes, pureed
  • Ginger-garlic paste
  • Turmeric powder
  • Red chili powder
  • Garam masala
  • Oil
  • Salt

Instructions:

  1. Heat oil and sauté onions until golden brown.
  2. Add ginger-garlic paste and cook until fragrant.
  3. Stir in tomato puree and spices, cook until oil separates.
  4. Add chopped methi leaves and mix well.
  5. Add boiled eggs and coat them with the gravy.
  6. Simmer for 10 minutes, garnish with fresh coriander, and serve hot with rice or roti.

This curry is a wonderful blend of flavors where the earthiness of eggs meets the fresh, slightly bitter notes of methi.

Methi Dal Tadka

Methi Dal Tadka is a comforting lentil dish infused with fresh fenugreek leaves and topped with a tempering of aromatic spices.

The addition of methi elevates the flavor profile while adding nutritional benefits.

Ingredients:

  • Toor dal or moong dal
  • Fresh methi leaves, chopped
  • Mustard seeds
  • Cumin seeds
  • Garlic, chopped
  • Red chili flakes
  • Turmeric powder
  • Asafoetida (hing)
  • Oil or ghee
  • Salt

Instructions:

  1. Cook the dal until soft.
  2. In a separate pan, heat oil or ghee, add mustard seeds and cumin seeds until they splutter.
  3. Add garlic, red chili flakes, and asafoetida, sauté briefly.
  4. Stir in methi leaves and turmeric powder, cook until leaves wilt.
  5. Pour the tempering over the cooked dal, mix well and simmer for a few minutes.
  6. Serve hot with steamed rice or flatbreads.

This dish offers a warm, earthy flavor with the subtle bitterness of methi balancing the richness of the lentils.

Methi Paneer Bhurji

Methi Paneer Bhurji is a quick and delicious scrambled paneer dish cooked with fresh fenugreek leaves and spices.

It’s a perfect protein-packed vegetarian option that can be enjoyed as a main or side.

Ingredients:

  • Paneer, crumbled
  • Fresh methi leaves, chopped
  • Onion, finely chopped
  • Tomato, finely chopped
  • Green chili, chopped
  • Turmeric powder
  • Red chili powder
  • Cumin seeds
  • Oil
  • Salt

Instructions:

  1. Heat oil and sauté cumin seeds until fragrant.
  2. Add onions and green chili, cook until translucent.
  3. Stir in tomatoes and spices, cook until soft.
  4. Add chopped methi leaves and cook until wilted.
  5. Add crumbled paneer, mix well, and cook for a few minutes.
  6. Serve hot with roti or as a filling in wraps.

This dish beautifully combines the creamy texture of paneer with the fresh, slightly bitter flavor of methi for a delightful taste experience.

Methi Chicken Curry

Methi Chicken Curry is a flavorful and aromatic dish where tender chicken pieces are cooked with fresh fenugreek leaves and a blend of spices, resulting in a rich and hearty meal.

The slight bitterness of methi perfectly balances the spicy and savory notes of the curry.

Ingredients:

  • Chicken pieces
  • Fresh methi leaves, chopped
  • Onion, finely chopped
  • Tomatoes, pureed
  • Ginger-garlic paste
  • Turmeric powder
  • Coriander powder
  • Red chili powder
  • Garam masala
  • Oil
  • Salt

Instructions:

  1. Heat oil and sauté onions until golden.
  2. Add ginger-garlic paste and cook until fragrant.
  3. Stir in tomato puree and spices, cook until oil separates.
  4. Add chicken pieces and cook until they start to brown.
  5. Add methi leaves, mix well, and cover to cook until chicken is tender.
  6. Finish with garam masala and simmer for a few minutes. Serve hot with rice or naan.

This curry offers a delicious harmony of tender chicken and fresh methi, making it a satisfying and wholesome meal.

Methi Idli

Methi Idli is a healthy and nutritious steamed rice cake made by incorporating fresh fenugreek leaves into traditional idli batter.

This South Indian delicacy is light, fluffy, and infused with the subtle flavor of methi, making it a perfect breakfast or snack option.

Ingredients:

  • Rice
  • Urad dal
  • Fresh methi leaves, chopped
  • Fenugreek seeds (optional)
  • Salt

Instructions:

  1. Soak rice and urad dal separately along with fenugreek seeds for a few hours.
  2. Grind to a smooth batter and ferment overnight.
  3. Add chopped methi leaves and salt to the batter.
  4. Pour batter into idli molds and steam for 10-15 minutes until cooked through.
  5. Serve hot with chutney or sambar.

Methi Idli is a wholesome and flavorful twist on the classic idli, adding health benefits and a unique taste.

Methi Chutney

Methi Chutney is a fresh and tangy condiment made from fresh fenugreek leaves, green chilies, and spices.

It pairs wonderfully with Indian snacks like samosas, pakoras, or as a spread for sandwiches and wraps.

Ingredients:

  • Fresh methi leaves
  • Green chilies
  • Garlic
  • Lemon juice
  • Salt
  • Roasted cumin powder

Instructions:

  1. Wash and chop fresh methi leaves.
  2. Blend methi leaves, green chilies, garlic, lemon juice, salt, and roasted cumin powder into a smooth chutney.
  3. Adjust seasoning as needed.
  4. Serve fresh or chilled as a dipping sauce or spread.

This chutney offers a vibrant, slightly bitter, and tangy flavor that complements many dishes, making it a versatile and healthy addition to your meals.

Conclusion

Methi leaves have truly earned their place in kitchens worldwide, thanks to their distinct taste and health benefits. Exploring these 28+ methi leaves recipes opens up a world of culinary possibilities that are both tasty and nutritious. Whether you prefer mild, creamy curries or spicy, tangy chutneys, methi leaves complement them all. By including methi in your meal planning, you’re not just adding flavor but also embracing a time-tested ingredient that supports wellness. Dive into these recipes and let methi leaves inspire your next meal!

Ruth J. Pickett

Ruth J. Pickett is the founder of Foodline24.com, a website dedicated to sharing all kinds of recipes for cooks of every level. With a deep love for food and years of kitchen experience, Ruth curates simple, flavorful dishes that inspire everyday cooking. Her mission is to make cooking easy, enjoyable, and accessible to everyone.

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