Baigan Methi Recipe


1 green chilli slit

salt to taste

1/2 bunch fenugreek leaves (methi)

3 baby brinjals

1 tsp cumin seeds

oil for frying

1 pinch sugar

How to make Baigan Methi :

•    Cut brinjal into cubes.
•    Wash methi leaves thoroughly,
•    Cut roughly and keep aside.
•    Heat up oil in a kadhai.
•    Deep fry the brinjal pieces and set aside.
•    Heat up 1 tblsp oil in a pan.
•    Mix in cumin seeds and slit green chilli.
•    Once the cumin seeds begin to crackle,
•    Mix in the washed methi leaves.
•    Cover and stir fry for a while.
•    Mix in salt and a pinch of sugar and stir fry till done.
•    Mix in the fried brinjal and stir fry for another 2 minutes.
•    Serve hot.


Methi Aloo Recipe


4 Potatoes (boiled, peeled and diced)
1 bunch Fenugreek Leaves (chopped)
¼ tbsp Turmeric Powder
¼ tbsp Cumin Seeds
¼ tbsp Red Chili
Salt to taste
Oil for cooking

How to make Methi Aloo

  • Heat oil in a pan and add cumin seeds. Allow it to splutter.
  • Add salt, red chili and turmeric powder and sauté it for 2 min.
  • Immediately add diced potatoes and fenugreek leaves to the above. Stir the contents and cover the pan.
  • Let it cook for 5 minutes on medium flame.
  • Aloo Methi is ready to serve.


Chicken Methi recipe

1 tsp garam masala powder
2 tblsp oil
1 tsp turmeric powder
1 cup yogurt
2 bay leaves
750 gms chicken
2 tblsp kasoori methi
1 tblsp coriander leaves chopped

2 tblsp ginger chopped
1 tblsp garam masala powder
2 tblsp green chillies chopped
salt to taste
2 cup onion chopped
1 tblsp coriander powder
2 tblsp garlic paste

How to make chicken methi :
  • Clean, skin, wash and cut chicken into medium sized pieces.
  • Heat up oil in a pan.
  • Mix in whole garam masala and bay leaves.
  • Stir fry until cardamoms starts to crackle.
  • Mix in cut onions and stir fry until transluscent and soft.
  • Make sure to stir continuously.
  • Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies.
  • Stir fry for a minute.
  • Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes.
  • Mix in kasoori methi, garam masala powder, cut fresh coriander, salt and three fourths cup of water.
  • Cover the pot and stir fry on a low heat up for ten minutes.
  • Serve hot.


Methi Ke Gatte Recipe

2 – 3 pinch asafoetida
1 tsp red chilli powder
2 cup fenugreek leaves (methi) chopped
1 tsp coriander powder
3 cup bengal gram flour (besan)
salt to taste
3 1/2 tblsp mustard oil
3 1/2 tblsp Mustard Oil
1 tsp Mustard Seeds
1 Red Chilli crushed
1 tsp Coriander Powder
1 tsp Dry Mango Powder (amchur)
1 tsp Garam Masala Powder
1 -2 pinch Asafoetida
How to make methi ke gatte :
  • Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
  • Mix in mustard oil and enough water to knead into a firm dough.
  • Divide into equal parts and roll into cylinders.
  • Boil some water in a pot and mix in these cylinders (gattes) for 15 – 20 minutes.
  • Drain, cool and cut into 1″ long pieces.
  • Heat up oil to smoking point.
  • Take off the heat up and cool slightly.
  • Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.
  • Sauté.
  • Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
  • Stir to mix well.
  • Serve hot.

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