Methi che Aalan is a healthy, delicious recipe made using fenugreek leaves, cooked in a mix of gramflour and buttermilk. A simple recipe that should be served piping hot with steaming hot rice or chapatis / bhakris and pickle of your choice. Traditionally peanuts are not added in the recipe but since I managed to get fresh peanuts and yes I love the addition of fresh boiled peanuts, I added the same. Also mature garlic pods are added but since fresh green garlic is in season, I’m trying to make the most of it by adding it wherever possible as it’s healthy too.


  • 1 cup chopped fresh green tender fenugreek/ methi leaves
  • 2 tbsp besan / gramflour
  • 3/4th cup curds to which 1/2 a cup of water is added
  • 2 tbsp fresh boiled peanuts (optional)
  • 4 tsp oil
  • 1/4th tsp + 1/2 tsp mustard seeds
  • 1/8 tsp + 1/8 tsp asafoetida
  • 1/8 tsp + 1/8 tsp turmeric powder
  • 1 dry red chilly broken into pieces
  • 1/2 tsp kashmiri chilli powder (optional)
  • 12 pods + stalks of fresh green garlic chopped fine OR 8 pods of mature garlic
  • 3 green chillies crushed( adjust to individual spice required)
  • Salt to taste


  • Clean the fenugreek leaves (use only the leaves), rinse them well, drain excess water, chop them and keep aside. Heat 2 tsp oil in a pan, add 1/4th tsp mustard seeds, when they splutter add asafoetida, turmeric powder, saute, add half the quantity of chopped garlic and its stalks,saute well till aromatic, then add crushed green chillies, saute well, add fenugreek leaves, saute well till they wilt, add red chilli powder, saute well.
  • In the meantime blend curds, 1/8 tsp turmeric powder water and gram flour well. There should be no lumps.Add this mix, salt as required to the fenugreek leaves and stir well. You can add a little water depending on the consistency you like, but this curry tastes best when slightly thick. Add the boiled peanuts, stir well and bring to a boil.
  • In a seasoning pan, heat 2 tsp oil, add mustard seeds, when they splutter add asafoetida, chopped garlic, and dry red chilly, let the garlic release its flavour. Pour this seasoning over the curry. Mix well, serve piping hot with rice or bhakris/ chapatis, salad and pickle of your choice.


  • The fenugreek leaves should be tender and of fresh green colour as they are not bitter.
  • This curry should be served immediately, it tastes best when piping hot just like pithla, hence prepare it just before serving.
  • A double tempering adds to the flavour of this curry.
  • Fresh green garlic is mild in flavour, hence you need to add more to get the garlicky flavour and aroma.