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methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry
Tarla Dalal
24 December, 2024
Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
30 Mins
Total Time
40 Mins
Makes
4 servings
Ingredients
For Methi Chi Patal Bhaji
3 cups chopped fenugreek leaves (methi)
1/2 cup soaked toovar (arhar) dal
1/2 cup chopped tomato
1/4 cup raw peanuts
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 whole dry Kashmiri red chilli
a pinch of asafoetida (hing)
8 to 10 curry leaves (kadi patta)
1 tbsp finely chopped garlic (lehsun)
1/2 cup chopped onion
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tbsp tamarind (imli) pulp
1 tsp jaggery (gur)
salt to taste
1 tbsp finely chopped coriander (dhania)
Method
Methi Chi Patal Bhaji recipe with step by step photos
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Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | then do try other methi sabzi recipes also:
- lehsuni aloo methi sabzi recipe | aloo methi masala | lasooni aloo methi curry |
- aloo palak recipe | Punjabi style aloo palak sabzi | aloo palak sukhi sabzi |
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Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | then do try other methi sabzi recipes also:
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See the below image of list of ingredients for making methi chi patal bhaji.
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See the below image of list of ingredients for making methi chi patal bhaji.
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To make Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | in a pressure cooker, add 3 cups chopped fenugreek (methi) leaves.
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Add ½ cup soaked toovar (arhar) dal. Tuvar dal (split pigeon pea) adds a rich, creamy texture and a subtle nutty flavor to methi chi patal bhaji. It also helps to thicken the gravy and makes the dish more filling and satisfying.
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Add ½ cup chopped tomatoes.
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Add ¼ cup raw peanuts. Raw peanuts add a unique texture and nutty flavor to Methi Chi Patal Bhaji. The raw peanuts add a delightful crunch to the otherwise soft and mushy texture of the fenugreek leaves.
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Add 2 chopped green chillies. Green chillies in Methi chi Patal Bhaji primarily serve to add a spicy kick to the dish.
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Add 2½ cups of water.
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Pressure cook on a medium flame for 3 to 4 whistles.
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Allow the steam to escape and then open the lid.
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Whisk well and keep aside.
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To make Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | in a pressure cooker, add 3 cups chopped fenugreek (methi) leaves.
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Heat 3 tbsp oil in a deep non-stick pan.
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Add 1 tsp mustard seeds ( rai / sarson). The pungent aroma of mustard seeds adds depth and complexity to the dish, making it more enticing.
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Add 1 tsp cumin seeds (jeera). Cumin seeds are known for their warm, earthy aroma. When tempered in hot oil, they release their essential oils, adding a delightful fragrance to the dish.
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Add 1 whole dry kashmiri red chilli. Kashmiri dry red chillies, known for their vibrant red color and mild heat, play a crucial role in enhancing the flavor profile of Methi Chi Patal Bhaji.
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Add a pinch of asafoetida (hing). Hing has a strong, pungent aroma that adds depth and complexity to the dish.
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Add 8 to 10 curry leaves (kadi patta). Curry leaves are known for their strong, distinctive aroma. They add a fragrant and slightly bitter note to the dish, elevating its overall scent.
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Add 1 tbsp finely chopped garlic (lehsun). Garlic is a strong-flavored ingredient that adds a pungent and savory taste to the dish. It complements the slightly bitter taste of fenugreek leaves, creating a balanced flavor profile.
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Add ½ cup chopped onions. Onions soften during cooking and create a smooth, velvety texture that complements the fibrous nature of fenugreek leaves.
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Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add ½ tsp turmeric powder (haldi). Turmeric imparts a beautiful golden-yellow color to the dish, making it visually appealing.
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Add ½ tsp chilli powder. Chilli powder adds a warm, spicy flavor that complements the slightly bitter taste of fenugreek leaves.
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Mix well.
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Add the cooked methi mixture.
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Add 1 tbsp tamarind (imli) pulp. Tamarind is naturally sour, and its pulp adds a tangy flavor to the dish, balancing the bitterness of the fenugreek leaves. This tanginess enhances the overall taste profile of the bhaji.
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Add 1 tsp jaggery (gur). Jaggery adds a subtle sweetness that balances the slightly bitter taste of the fenugreek leaves. This creates a harmonious blend of flavors that is both comforting and refreshing.
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Add salt to taste.
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Mix well and cook on a medium flame for 5 to 8 minutes.
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Add add finely chopped coriander (dhania).
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Mix well.
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Serve Methi chi patal bhaji recipe | Maharashtrian style methi chi bhaji | dal fenugreek curry | hot.
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Heat 3 tbsp oil in a deep non-stick pan.
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Add a touch of jaggery or tamarind pulp to balance the bitterness of the fenugreek leaves.
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Use fresh methi leaves, fresh methi will give you the best flavor.
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Instead of tuvar dal you can use any other dal like moong or chana dal to make this recipe.
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Add a touch of jaggery or tamarind pulp to balance the bitterness of the fenugreek leaves.
Nutrient values (Abbrv)per plate
| Energy | 253 cal |
| Protein | 8.3 g |
| Carbohydrates | 19.9 g |
| Fiber | 5.1 g |
| Fat | 16.1 g |
| Cholesterol | 0 mg |
| Sodium | 27.8 mg |
Click here to view Calories for Methi Chi Patal Bhaji
The Nutrient info is complete
Alka
March 13, 2025, midnight
Awesome recipe! Loved it. Making it often now. Especially liked the tempering of dry coconut and garlic. Thanks!
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! keep reviewing recipes and articles you loved.
Foodie #657791
March 13, 2025, midnight
Foodie #679283
March 13, 2025, midnight
Loved this delicious recipe. Quick, easy and really yummy. Goes well with steamed rice.
