Methi Sabji (Fenugreek Seeds Curry)

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.
Methi Sabji (Fenugreek Seeds Curry)
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.
Steps
- 1
Soak fenugreek seeds overnight. Boil for 1 min, drain, and set aside.
- 2
Heat ghee, add cumin seeds, and let them splutter.
- 3
Add onion, green garlic, and green chilli-ginger paste. Sauté until soft.
- 4
Coarsely grind coriander seeds, fennel seeds, and garlic. Add to pan, cook 1 min.
- 5
Mix yogurt with turmeric, red chilli, coriander powder, and hing. Add to pan, cook on low.
- 6
Add boiled fenugreek seeds and raisins. Mix well.
- 7
Add salt, kasoori methi, and lemon juice. Simmer 5–7 min.
- 8
Garnish with fresh coriander. Serve hot.
Tips
Best served with rotli, bhakri, or paratha. Pairs beautifully with Gujarati kadhi and steamed rice.
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