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.