Make use of the lovely methi or fenugreek leaves until the season lasts. Prepare these healthy recipes and enjoy!

Methi Mast Kalandar Chaat

methi chaat


  • Fresh methi leaves 1 cup, roughly cut 
  • Boiled green moong-1 cup
  • Boiled sweet corn- ½ cup
  • Boiled potato- ½ cup, peeled and diced.
  • Onions/tomatoes/green chilies/green capsicums- as needed for the
  • Chat as per taste can be added.
  • Anardana 2 tbsp
  • Black salt 1/4tsp
  • Crushed black pepper ½ tsp
  • Roasted jeera powder 1/2 tsp
  • Lime juice 2 tbsp
  • Roasted crushed peanuts 2 tbsp
  • Mango pickle ka masala from the bottle 2 tbsp
  • Imli chutney 2 tbsp
  • Mint and coriander leaves 2 tbsp for garnish
  • Chat masala to taste
  • Papdi/sev as needed for the chaat
  • Oil 1tbsp
  • Garlic- 1 tsp chopped
  • Spring onion greens 2 tbsp chopped


  • Prepare all the ingredients for the chaat.
  • In a mixing bowl combine together the mango pickle ka masala, imli chutney, lime juice, salt and all spices, mix well and keep aside.
  • Heat oil in a pan, add garlic, methi, spring onion greens, corn and boiled moong and saute for 2 mins and remove.
  • Add all the ingredients to the dressing of the chaat and toss everything well.
  • Arrange the chaat on a serving plate, garnish with anardana, mint, coriander, Papdi, sev and serve chilled.

Chefs Variations

For a non-veg variety for the same chaat I would suggest to use boiled chicken cubes, sliced chicken sausages, or boiled cubes of eggs, saute sliced seekh kababs or saute prawns can also be added here.

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Methi, Makkai aur Makhane ka Milan

methi makhana


  • Fresh methi leaves 2 cups, Cut into smaller pieces
  • Boiled sweet corn 1 cup
  • Makhana ½ cup, fried or toasted 

For the Masala:

  • Oil 1 tbsp
  • Ghee/butter 1 tbsp
  • Hing ¼ tsp
  • Jeera 1/2tsp
  • Methi dana ½ tsp
  • Dried red chili 2 nos
  • Ginger garlic paste 1 tsp
  • Chopped green chilies 2 tsp
  • Sliced onions 1 med
  • Tomatoes 2 nos, pureed
  • Salt to taste
  • Freshly roasted and crushed coriander seeds/powder 1 tbsp
  • Turmeric powder ½ tsp
  • Kashmiri red chili powder ½ tsp
  • Water 1/4 cup
  • Fresh cream 2 tbsp


  • Prepare all the ingredients for the recipe. Heat oil/butter/ghee in a pan, saute the methi dana, jeera, red chili, ginger garlic, green chilies and add in the onions and cook till light brown, add little water if needed.
  • Add in the fresh tomato puree, all powdered spices, salt to taste and allow them to cook on medium flame till oil comes out from the sides.
  • Now add in the boiled corn, methi leaves and fresh cream and mix well, cook for 5 to 7 mins on low flame do not cover.
  • Lastly, add the fried or toasted makhana into the subzi, mix well and serve immediately, garnish with ginger juliennes/fried red chili, serve with hot phulkas or rotis.

Chefs Variations

In the same recipe as above for non-veg try chicken keema, koftas, sliced chicken sausages with corn as a combination also goes well, also boneless chunky fish cubes taste good with methi.

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Dumdaar Methi Masoor Ka Pulao

pulao methi


  • Fresh methi leaves 1 cup, roughly cut
  • Whole masoor dal, ½ cup, soaked for 1 hour in water
  • Pulao basmati rice 2 cups 
  • Oil 1 tbsp
  • Ghee 1 tbsp
  • Bayleaf/cinnamon/black cardamom/green cardamom/ cloves as per taste to be added 1-2 pieces (ideally any 2)
  • Methi seeds ½ tsp
  • Cumin seeds ½ tsp
  • Ginger-garlic-green chili paste 1 tbsp mix
  • Chopped onions 2 nos
  • Fresh tomato puree 1 cup
  • Salt to taste
  • Turmeric powder ½ tsp
  • Red chili powder 1/2tsp
  • Coriander powder 2tsp
  • Water as needed for the pulao.
  • Fresh mint and coriander leaves, 1/2 cup for garnish.
  • Fried brown onions 2 tbsp for garnish
  • Rosewater 2 tbsp optional


  • Prepare all the ingredients for the dumdaar pulao.
  • Soak the rice and dal separately for 30 mins each.
  • Heat oil and ghee in a pan, add methi seeds, jeera, all assorted whole spices as per your taste, if you don’t prefer whole you can use 1 tsp garam masala powder also with the other spices later.
  • Add the onions first lightly brown them and then add in the ginger, garlic, chili paste, saute for few seconds, add in the tomato puree, salt and all masalas.
  • Cook the masala for 3 to 4 mins, add in the fresh methi, drained dal and rice mix it well with the masala and then add double the amount of water, bring to a boil.
  • Simmer the pulao, add rose water if desired, low flame, tava below the container and some weight on top and allow dum or steam to take place inside the pulao.
  • Once Done, mix well garnish the aromatic pulao with fresh mint, coriander leaves, brown onions and serve hot.

Chefs Variations

Try the same pulao with boiled mutton and masoor dal with methi as a combination for non-veg options.

Try using vegetables like cubes of carrots, peas, boiled pulses, fried potato cubes, paneer cubes, soy chunks etc as well to add more value into the pulao, also if possible saute the methi separately with the veggies and add it last into the pulao and mix and serve, use little kasoori methi inside with the masalas.

Dr. Kaviraj Khialani- Celebrity Master Chef, is a food designer, creative cuisine specialist, author, food writer and consultant, based in Mumbai. With his varied experience with airlines and hotels, he has also mastered over 33 international cuisines, and has also been featured on various food shows on TV. He has also been awarded several National Awards and has also been recognised globally for his valuable contribution to the Food and Hospitality Industry over the past two decades now.

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