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Methi ni bhaji nu shak | methi ki sabzi | methi besan ki sabzi

Methi ni bhaji nu shak is made with fresh fenugreek leaves, muthiya, and regular spices. muthiya or dumplings are made with besan (gram flour), methi leaves, and regular spices. it is added with sabzi to make it delicious and nutritious at the same time. It is a simple kathiyawadi style curry recipe that is served with paratha, steamed rice or khichdi. It is very quick and easy to make, Do try this!

The key to making tasty methi dhokli nu shak at home are
  • Firstly, use fresh fenugreek leaves for a rich flavor. Make sure to wash the methi well before chopping, and chop fenugreek leaves roughly. Do not chop them finely.
  • I add besan methi muthiya into sabzi but you can add dhokli, potatoes or soaked moong dal instead of it.
  • I use slightly sour buttermilk in gravy; it gives dhaba style taste and reduces the bitterness of methi leaves while cooking it.
  • Lastly, methi ki sabzi tastes great when prepared slightly spicy.
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Recipe video

Methi ni bhaji nu shak | methi ki sabzi | methi besan ki sabzi

Author Nehas Cook Book
4 from 4 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dal / Curry, Main Course
Cuisine Indian
Servings 4 servings


For kathiyawadi garlic chutney

  • 6-7 garlic cloves
  • ½ tsp cumin seeds
  • 1 tsp red chilli powder

For besan-methi muthiya

  • 1 cup chopped methi leaves
  • ½ cup besan
  • ½ tsp ginger paste
  • 1 tsp green chilli paste
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp sugar
  • Salt to taste
  • 1/8 tsp or pinch of baking soda
  • 1 tsp lemon juice
  • 1 tbsp curd or as required

For methi ni bhaji nu shak

  • 2 cup chopped methi leaves
  • 4 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • 2 chopped green chilli
  • 1 tsp ginger paste
  • 1 tsp kathiyawadi garlic chutney
  • 1 medium size chopped tomatoes
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1.5 cup slightly sour buttermilk
  • Besan methi muthiya
  • ½ tsp garam masala


  • Wash and roughly chop fenugreek leaves. keep it aside.
  • For garlic paste, in mortal-pestal, add 6-7 garlic cloves,1/2 tsp cumin seeds, and 1 tsp red chili powder. Crush it coarsely. Kathiyawadi garlic paste is ready.
  • Heat oil in a pan, add mustard seeds, cumin seeds, and hing. Sauté it.
  • Then add chopped green chili, ginger paste, and kathiyawadi garlic paste. Sauté it.
  • Now add chopped tomatoes and salt. sauté till the tomato becomes slightly soft.
  • Then lower the flame, and add turmeric powder, redchilii powder, and coriander powder. Mix well and sauté masala into the oil.
  • Now add chopped methi leaves and saute them.
  • Then add buttermilk and stir the mixture continuously till it starts to boil. Keep the flame low-medium.
  • Meanwhile in a mixing bowl, add chopped methi leaves, besan (gram flour), ginger paste, green chili paste, turmeric powder, red chili powder, coriander powder, sugar, salt, baking soda, and lemon juice. Mix well.
  • Add some curd and knead the dough for muthiya. Do not knead the soft dough for muthiya.
  • Roll small round shape muthiya and add into boiling sabzi gravy.
  • Cook methiya on medium-low flame for 7-10 minutes till it becomes double in size, becomes soft, and cooks from inside.
  • Add garam masala and mix well.
  • Serve methi ni bhaji nu shak with paratha, khichdi, or steamed rice.


  • after chopping, do not wash methi leaves.
  • sauté masala in oil give dhaba style color and flavor to sabzi.
  • use 5-6 tbsp curd and some water instead of buttermilk.
  • buttermilk should be at room temperature and stir it continuously in gravy to avoid its spoiling.
  • do not knead the soft dough for muthiya, otherwise it will break while boiling into gravy.
  • add muthiya to boiling gravy.
  • cook muthiya on medium-low flame till it doubles in size and is properly cooked from the inside.
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