Fenugreek leaves with garlic tempering / Lasooni Methi


A Maharashtrian recipe prepared using fenugreek leaves with added flavour and tempering of garlic.



  • 1 bunch fresh tender fenugreek leaves/ methi washed and chopped fine
  • 2 1/2 tbsp oil + 2 tsp oil for tempering
  • 1/2 tsp mustard seeds
  • 1/8 tsp asafoetida
  • 1/8 tsp turmeric powder
  • 6 Green chillies slit and cut (adjust to individual taste)
  • 10 to 12 cloves of garlic finely chopped
  • 2 dry red chillies seeds removed and chopped
  • Salt to taste


  • Heat oil in an iron kadai/ skillet, add mustard seeds. When they splutter add asafoetida, green chillies, half the quantity of chopped garlic, turmeric powder.
  • Saute till you get the aroma,then add chopped fenugreek leaves and saute on high flame till they wilt and the moisture in the leaves evaporates. Reduce heat, then add salt and mix well.
  • In a seasoning pan heat oil, add rest of the chopped garlic and red chillies and saute till the garlic turns golden. Pour this tempering over the cooked fenugreek leaves and mix well.
  • Serve hot as a side dish with bhakris or even dal rice.


  • Tender fenugreek leaves are not very bitter, hence no need to add sugar.
  • Adding dry red chillies in the final tempering adds to the flavour of the vegetable.
  • Always add salt after the leaves wilt as they reduce in quantity and you know exactly how much salt is to be added. Also leafy vegetables have their own salt content, so take it into consideration while adding salt.
  • Green leafy vegetables taste best when cooked in an iron kadai.
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