Methichi Patal Bhaji / Fenugreek Curry Recipe

This is a typical Maharashtrian curry .

The most awesome thing about these is the sizzling lasun (Garlic) tadka. The aroma just amazing.
And My mom makes it awesome .

A very simple yet delicious fresh fenugreek leaves curry dish with minimal ingredients.

I served it in a typical Maharashtrian style with bajrichi/Naglichi/jwarichi bhakari .

This simple thali is a comfort food specially for my Mother- in-law during winters. She just loves it.

The curry has a typical taste of methi leaves , but is not bitter at all. This healthy green curry is easy to make and it is ready within 10-15 minutes.  

It is beneficial recipe in pregnancy and delivery. And it helps in digestion,

It boos the immune system and protecting you against various infections. 

Preparation Time…. 10 min.

Cooking Time……10 min

Servings……3- 4


  • 1 bunch of Fenugreek
  • 2-4 green chilies
  • 10-12 cloves of Garlic
  • 2 tablespoon Oil
  • Pinch of Asafoetida / Hing
  • Salt to taste


  1. Clean the fenugreek .
  2. Discard the thick stems only.
  3. Wash the leaves thoroughly to remove dirt and impurities.
  4. Drain and keep aside.
  5. In a pan heat up oil.
  6. Add chopped garlic
  7. Once the garlic changed its color add green chillies and asafoetida .
  8. Add 3 cups of water approx. and salt to taste and allow it to boil on high flame.
  9. Once it boils, add methi leaves .
  10. Mix well , lower the flame and cover ,cook for 5-10 minutes and put off the flame.
  11. Serve methichi patal bhaji hot with chapati or Bhakri.

Healthy green vegies:

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