Methi chi Patal Bhaji is a comforting traditional Maharashtrian curry made with fresh fenugreek leaves (methi), besan (gram flour) and spices.
This is a vegan, easy-to-make, no onion no garlic, beginner-friendly, diabetic-friendly simple curry recipe that can be served with bhakri, phulka or rice.
About Methi Chi Patal Bhaji
The magic of this recipe lies in the original flavour of the aromatic methi leaves.
The slight bitterness blends perfectly with nuttyness of besan, sweetness of jaggery and warmth of the spices, especially Hing (asafoetida).
Methi chi patal bhaji is staple at our home. The word โpatalโ means โthin liquidy consistencyโ when it comes to this recipe.
And this patal bhaji pairs beautifully with rice and bhakri.
Not only is this curry flavourful but is power-packed with iron, fiber, vitamins and besan adds the protein making this curry filling and satifying.
Itโs a comfort food when paired with hot steamed Indrayani rice!
To make this methi chi patal bhaji, we are using basic minimal spices which are easily available at every home.
Whether you are trying Maharashtrian food for the first time or love the regional recipes, methi chi patal is a must-try.
It is one of those comfort dishes that reminds you of simple homecooked flavours.
Recipe Video
Your Guide to Easy & Tasty Indian Vegan Cooking
Frequently Asked Questions
Is Methi chi Patal Bhaji healthy?
Yes, Methi chi Patal Bhaji is very healthy & nutritious. Methi (Fenugreek Leaves) are rich in iron, fiber and antioxidants. Addition of besasn adds protein making it a wholesome everyday curry.
What is Methi chi Patal Bhaji?
Methi chi Patal Bhaji is a traditional Maharashtrian curry made with fresh fenugreek leaves, besan and spices. The word โpatalโ means runny curry in Marathi.
Why is jaggery added while making Methi chi Patal Bhaji?
Adding jaggery is optional, however, jaggery helps balance the bitterness of methi and enhances the flavour of this curry.
Can I make Methi chi Patal Bhaji without Pressure Cooker?
Yes, you can cook methi leaves in an open pot until soft. It will take more time than the cooker.
Variations
With Garlic โ To enhnce the flavour of this curry, you may add some roughly crushed garlic pods in the tempering and saute till they are slightly golden brown.
Adding Peanuts โ If you like some crunch in your curry, you may boil some raw peanuts and add to the curry.
Serving Suggestions
Methi chi Patal Bhaji pairs beautifully with Jowar & Bajra Bhakri.
You may also serve this bhaji with rice or chapati.
Storage Options
This methi chi patal bhaji taste best when fresh. You can store the leftovers in an airtight container in the fridge for upto 2 days. Reheat before serving. Also add some water while reheating to adjust the consistency of the curry.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Traditional Maharashtrian Curry Recipes
Alu Chi Patal Bhaji (Alu Cha Phadpada), Chincha Gulachi Amti (Maharashtrian sweet & sour dal), Katachi Amti, Valache Birde, Kala Vatana Usal, Tomato Saar, Malvani Style Matki Usal
How to make Methi Chi Patal Bhaji
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Recipe Card
Methi Chi Patal Bhaji (Traditional Maharashtrian Curry)| Methi Ki Sabji
Ingredientsย ย
Methodย
- Pluck only the methi leaves and discard the stems.
- Wash the leaves couple of times to get rid of any dirt.
- Pat dry the leaves with a kitchen towel and roughly chop them .
- Add 2 cups of water to the chopped methi leaves.
- Pressure cook for 4-5 whistles.
- Once cooked, drain the water and keep it aside (we will use this later)
- Now, using the back of the spatula, roughly mash the methi leaves. (optional)
- To the mashed leaves, gradually start adding besan. I have ended up using 4 tablespoons of besan for making this curry.
- While mixing besan to the methi leaves, make sure to avoid lumps in the mixutre.
- Besan Methi mixture is ready. Let's make the patal bhaji.
- Heat oil. Add mustard seeds and let them splutter.
- Add hing and turmeric powder.
- Add the methi besan mixture and mix well. Add 2-3 cups of water to make the curry. Adjust the consistency according to your preference.
- Add spices, red chilli powder, salt and jaggery. Mix well and let the curry come to a boil.
- Now, add 1/2 cup of the methi water that we saved earlier. Make sure not to add too much of methi water as the patal bhaji (curry) may turn out bitter.
- Let the patal bhaji come to a boil. Make sure to stir occasionally as besan tends to stick to the bottom of the pan.
- Delicious & Nutritious Methi Chi Patal Bhaji is ready.
- Serve hot with soft Indrayani rice or bhakri.
