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Methi Sabji (Fenugreek Seeds Curry)
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A picture of Methi Sabji (Fenugreek Seeds Curry).

Methi Sabji (Fenugreek Seeds Curry)

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Fenugreek (Methi) is a nutritious seed widely used in Indian cooking for its health benefits and flavour.
Its natural bitterness is reduced by soaking the seeds overnight and briefly boiling them, which removes the harsh taste and makes them milder and more pleasant to eat.

Fenugreek (Methi) is a nutritious seed widely used in Indian cooking for its health benefits and flavour.
Its natural bitterness is reduced by soaking the seeds overnight and briefly boiling them, which removes the harsh taste and makes them milder and more pleasant to eat.

Read more

Methi Sabji (Fenugreek Seeds Curry)

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Fenugreek (Methi) is a nutritious seed widely used in Indian cooking for its health benefits and flavour.
Its natural bitterness is reduced by soaking the seeds overnight and briefly boiling them, which removes the harsh taste and makes them milder and more pleasant to eat.

Fenugreek (Methi) is a nutritious seed widely used in Indian cooking for its health benefits and flavour.
Its natural bitterness is reduced by soaking the seeds overnight and briefly boiling them, which removes the harsh taste and makes them milder and more pleasant to eat.

Read more
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Ingredients

2 servings
  • 0.5 cupYogurt
  • to taste Lemon juice
  • for garnish Fresh coriander
  • 1 tbspKasoori methi
  • to taste Salt
  • 1 tbspRaisins
  • 0.5 tspAsafoetida (hing)
  • 2 tspCoriander powder
  • 2 tspRed chilli powder
  • 1 tspTurmeric powder
  • 0.5 cupFenugreek seeds
  • 6Garlic cloves
  • 1 tspCumin seeds
  • 1 tspFennel seeds
  • 1 tspWhole coriander seeds
  • 1 tbspGreen chilli & ginger paste
  • 0.25 cupFresh green garlic (chopped)
  • 2 tbspGhee
  • 1medium Onion (finely chopped)
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Steps

  1. 1

    Soak fenugreek seeds overnight. Boil for 1 min, drain, and set aside.

    A picture of step 1 of Methi Sabji (Fenugreek Seeds Curry).
    A picture of step 1 of Methi Sabji (Fenugreek Seeds Curry).
  2. 2

    Heat ghee, add cumin seeds, and let them splutter.

    A picture of step 2 of Methi Sabji (Fenugreek Seeds Curry).
    A picture of step 2 of Methi Sabji (Fenugreek Seeds Curry).
  3. 3

    Add onion, green garlic, and green chilli-ginger paste. Sauté until soft.

    A picture of step 3 of Methi Sabji (Fenugreek Seeds Curry).
    A picture of step 3 of Methi Sabji (Fenugreek Seeds Curry).
    A picture of step 3 of Methi Sabji (Fenugreek Seeds Curry).
  4. 4

    Coarsely grind coriander seeds, fennel seeds, and garlic. Add to pan, cook 1 min.

    A picture of step 4 of Methi Sabji (Fenugreek Seeds Curry).
    A picture of step 4 of Methi Sabji (Fenugreek Seeds Curry).
  5. 5

    Mix yogurt with turmeric, red chilli, coriander powder, and hing. Add to pan, cook on low.

    A picture of step 5 of Methi Sabji (Fenugreek Seeds Curry).
    A picture of step 5 of Methi Sabji (Fenugreek Seeds Curry).
    A picture of step 5 of Methi Sabji (Fenugreek Seeds Curry).
  6. 6

    Add boiled fenugreek seeds and raisins. Mix well.

    A picture of step 6 of Methi Sabji (Fenugreek Seeds Curry).
    A picture of step 6 of Methi Sabji (Fenugreek Seeds Curry).
  7. 7

    Add salt, kasoori methi, and lemon juice. Simmer 5–7 min.

    A picture of step 7 of Methi Sabji (Fenugreek Seeds Curry).
    A picture of step 7 of Methi Sabji (Fenugreek Seeds Curry).
    A picture of step 7 of Methi Sabji (Fenugreek Seeds Curry).
  8. 8

    Garnish with fresh coriander. Serve hot.

    A picture of step 8 of Methi Sabji (Fenugreek Seeds Curry).
    A picture of step 8 of Methi Sabji (Fenugreek Seeds Curry).
    A picture of step 8 of Methi Sabji (Fenugreek Seeds Curry).

Tips

Best served with rotli, bhakri, or paratha. Pairs beautifully with Gujarati kadhi and steamed rice.

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Rekha Bapodra
Rekha Bapodra @rekhascooking
on January 24, 2026 11:48
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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