Fenugreek Leaves Recipes |  Methi recipes
Its indeed a paradox because just when I have started cooking more than ever, my blog posts have dwindled down to about a post per month (on a good month that is). My little boy is growing up to be a foodie with specific likings though with an opinionated palate. He likes variety, just like his dad and the woman in the house is totally to blame for spoiling them such. I get to cook and they get to eat - both of which is embraced by the parties involved wholeheartedly.
Fenugreek Leaves Recipes |  Methi recipes
But daily chores, commitments and duties pull my attention in every direction and its imperative that I make do with recipes that aid me in this purpose.  Last few months have been spent trying out various easy to make recipes and I am proud to say I have been a voracious student. My repertoire is brimming and so am I :) But amidst this, I forgot about the blog (YIKES!).  To rectify this, here is a simple but popular Indian pulao made using Fenugreek leaves.
Fenugreek leaves tends to be bitter, though when cooked right and paired with certain veggies, it makes for a blissful meal. I have a post here elaborating on the various benefits of fenugreek . The tender the leaves, less the bitterness. We love this green and have acquired a taste for its bitterness, hence I tend to be generous with its usage in my dishes.
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes 4-6 servings
  • 1-1/2 cups Basmati (or any long grained rice)
  • 1 tbsp Coconut Oil, see Tips
  • 1-1/2 tsp Cumin Seeds (Jeera)
  • 1/4 tsp Turmeric powder
  • Salt to taste
  • Abt 6oz (170 grams) Methi (fenugreek Leaves) - See Tips for usage
  • 1 tbsp cultured unsalted Butter (optional, but recommended)
  • 1/4 tsp Garam Masala
  • Freshly ground Peppercorns to taste
1. Coconut Oil: I use Extra Virgin Olive oil. If you are watching calories, just use this amount and skip the butter. Divide the amount of coconut oil and use half for sauteing the cumin seeds and rice and remaining 1.5 tsp for stir frying the leaves.

2.Methi Leaves: You can use anywhere between 6oz (170 grams) -8oz (220 grams) of methi leaves in this recipe If you are new to fenugreek leaves, I would suggest using the 6oz. If your greens are tender and not overly bitter (older leaves are more bitter than younger ones), then I would recommend using 250 grams as I have done in this recipe. We love our greens and hence I tend to use a lot more.
1. Wash the rice until clear and then soak in some water for 15-20 minutes. Though its not necessary, I would recommend it if you like your grains separate.
2. Heat the coconut oil (see Tip 1) in a large saucepan over medium-high heat and add the cumin seeds
3. Once they sizzle and become aromatic, add the drained rice.Stir fry for few seconds.
4. Add 2-3/4 cups of water (you can use the water used for soaking) along with salt (abt 3/4 tsp) and turmeric. Bring to a boil over high heat.
5. Reduce the heat to the low-medium setting, partially cover the pan  and cook until the rice is done. It would take around 10 minutes.
6. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes.
7. While the rice is cooking, you can start working on removing the leaves. For the amount you want to use, please refer Tip 2 before using the quantity mentioned above.
8. Wash it well. Greens are hoarders of dirt.
9. Give it a rough chop.
10. In another pan, heat 1 tbsp of Butter. I use unsalted cultured butter which is nutritionally better. Also cooking greens (or even vegetables for that matter)  in some butter helps the body absorb nutrients better in the said veggies. But if you are not into using butter, see my Tip 1.
11. Add the chopped greens to it with some salt. Remember that there is already some salt in the rice, so add accordingly along with generous dose of ground pepper.
12. Cook until just lightly wilted. Add the Garam masala, give it a good mix and switch off flame. Do not overcook the greens.
13. Add this to the prepared rice
14. and give it a gentle mix until incorporated.
Serve warm with any accompaniment of your choice. At times, a generous helping of homemade yogurt and spicy pickle, seem to be just the things to complete this meal for me. Fenugreek Leaves Recipes |  Methi recipes

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By Graham Dawson on Jul 14, 2019

Wow! Other than the fact that I only used extra virgin olive oil for the fat throughout the recipe, I followed your instructions exactly. What a delightful and delicious dish! I would say simple, however, I thought preparing parsley was tedious, but methi wins that contest hands down. "Hoarders of dirt" is an understatement. Anyway, thank you so much. We all loved it, I got plenty of kudos for making it, and I will be making it again.

By Sumathi on Nov 26, 2015

Can we use the short methi leaves?

What are short methi leaves? Do you mean the size of the leaf per se, or some other variety? --DK

By Siji on May 7, 2015

so simple... i made this recipe many times and it is a favourite dish for my family. takes no time to prepare it. very tasty. thanks for this recipe....

By Jack on Dec 14, 2014

Nice recipe, however it is hard to get it right when specific liquid and rice measurements are not given.

Its pretty specific. One and a half cups rice along with two and 3/4th cups of liquid is pretty on the dot as far as specifications go I think. Lemme know, what else do you need? --DK

By Horace Matthews on Nov 16, 2014

This is an excellent recipe for people suffering from diabetes as the enzymes from the fenugreek leaves controls the level of sugar released in the blood stream after eating.

By Anusha on Oct 1, 2014

One of my favorite dishes to make with methi leaves DK. The pulao looks very inviting with that beautiful green and yellow color combination.

By meera on Oct 1, 2014

Hi DK I follow u on Fb n I like all ur recipes.Methi rice..we do it differently. Ours is a joint family of 22 members. We cook a variety of food. Sometimes I try new recipes too. I love baking too. Sometimes I feel like I should also start a blog!!!