West Indian
Methi Bhaji (Sauteed Fenugreek Greens)
Methi Bhaji (Sauteed Fenugreek Greens) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 4 cups fresh fenugreek leaves
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 tbsp peanuts
- 2 tbsp besan
- 3 garlic cloves
- 1 green chilies
- 1/4 tsp turmeric
- 3/4 tsp salt
How to cook it
- Pick through the fenugreek leaves, wash them well, and chop roughly.
- Heat the oil in a pan and add the mustard seeds, cumin seeds, and crushed peanuts, frying until the peanuts turn golden.
- Add the garlic and green chili and fry a few seconds until fragrant.
- Add the chopped fenugreek leaves and turmeric, and stir-fry over medium heat until the greens wilt down, about 6 to 8 minutes.
- Sprinkle the besan over the greens and toss well so it coats lightly and soaks up any extra moisture, cooking 2 to 3 minutes more.
- Season with salt and serve hot with bhakri, the bitterness of the greens tempered by the peanuts and besan.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Methi Bhaji (Sauteed Fenugreek Greens), read from the same composition Dinejot builds a real meal from.
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Methi Bhaji (Sauteed Fenugreek Greens) carries peanuts. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | Yes | Akoori (Parsi Spiced Scrambled Eggs) |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Vegetables, Nuts and seeds, and Pulses
- How this was set
- Hand audited
When to cook it
Methi Bhaji (Sauteed Fenugreek Greens) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on fenugreek leaves and peanut.
From the same kitchens
More cooking from West India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.