5 Healthy Indian Recipes With Fenugreek Leaves

Fenugreek leaves, or methi, are a staple in Indian kitchens. With their distinct earthy, slightly bitter taste, they add depth to curries, flatbreads and stir-fries. Beyond their flavour, methi leaves are also a nutritional powerhouse — rich in iron, calcium, vitamin K, folate, and fiber, making them excellent for digestion, immunity, and overall health.

From the everyday comfort of Aloo Methi to the travel-friendly Gujarati Thepla, methi shines in simple, wholesome dishes. Here are five of the most popular and healthy recipes with fenugreek leaves, adapted from trusted Indian food websites.

1. Aloo Methi (Potato Fenugreek Curry)- A homestyle potato and fenugreek stir-fry that’s hearty, simple, and full of flavour.

Ingredients: About 1 bunch fresh methi leaves (finely chopped), 3 medium potatoes (cubed), 1 onion (chopped), 2 tomatoes (chopped), 10 garlic cloves (chopped), 2 green chilies, 1 teaspoon ginger paste, ½ teaspoon turmeric, 1 teaspoon red chili powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder, ½ teaspoon garam masala, 2 tablespoons oil, and salt.

Method: Heat oil in a pan, add cumin seeds, garlic, ginger, and green chillies. Sauté until fragrant, then add onions and cook until soft. Stir in potatoes, spices, and salt, cooking for a few minutes. Add tomatoes and cook until they soften. Finally, mix in chopped methi leaves, cover, and cook until the potatoes are tender and the methi releases its aroma. Finish with garam masala and a squeeze of lemon juice.

Nutrition (per serving approx): 315 kcal, 7 g protein, 52 g carbs, 10 g fat, 8 g fiber. A hearty side dish that’s rich in iron and vitamin C.

Image Source: Hebbar’s Recipes

2. Methi Thepla - A Gujarati flatbread that’s wholesome, spiced, and perfect for travel or everyday meals.

Ingredients: 1½ cups whole wheat flour, ¼ cup millet flour, ¼ cup gram flour, 1 cup chopped methi leaves, 1 tablespoon yoghurt, 1 teaspoon ginger paste, 1–2 green chillies (finely chopped), ½ teaspoon turmeric, ½ teaspoon chilli powder, ½ teaspoon garam masala, 1 tablespoon oil, salt, and water for kneading.

Method: Mix all the flours with methi leaves, spices, yoghurt, and oil. Knead into a soft dough with water and rest briefly. Divide into small balls, roll each into a thin disc, and cook on a hot tawa with a few drops of oil or ghee until golden brown. Serve with pickle, chutney, or curd.

Nutrition (per thepla approx): 76 kcal, 3 g protein, 12 g carbs, 2 g fat, 2 g fiber. A travel-friendly, iron-rich flatbread.

Image Source: Dassana’s Veg Recipes

3. Methi Malai Matar- A creamy, restaurant-style curry with sweet peas and fragrant fenugreek leaves

Ingredients: 2 cups chopped methi leaves, 1 cup green peas, 1 cup onion paste, 1 cup tomato puree, 2 tablespoons cashew paste, ½ cup cream, 1 teaspoon cumin seeds, 1 teaspoon ginger-garlic paste, ½ teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 2 tablespoons oil, and salt.

Method: Heat oil in a pan, add cumin seeds and onion paste, cooking until golden. Add ginger-garlic paste, tomato puree, and spices, cooking until oil separates. Stir in cashew paste and cream for a smooth base. Add peas and methi leaves, simmer for 10 minutes, and finish with garam masala.

Nutrition (per serving approx): 250 kcal, 8 g protein, 15 g carbs, 14 g fat, 6 g fiber. Creamy yet protein-rich, a restaurant-style curry.

Image Source: Whisk Affair

4. Methi Dal- A comforting lentil curry enriched with the goodness of fresh methi leaves.

Ingredients: ½ cup toor dal (pigeon pea lentils), 1 cup chopped methi leaves, 1 onion (chopped), 1 tomato (chopped), 1 teaspoon ginger-garlic paste, ½ teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon cumin seeds, curry leaves, 2 tablespoons oil, and salt.

Method: Pressure cook the toor dal with turmeric until soft, then mash lightly. In a separate pan, heat oil and add cumin seeds, curry leaves, onion, ginger-garlic paste, and tomatoes. Cook until onions and tomatoes soften, then add chilli powder, salt, and methi leaves. Combine the cooked dal with this tempering, simmer for a few minutes, and serve with rice.

Nutrition (per serving approx): 190 kcal, 10 g protein, 25 g carbs, 5 g fat, 5 g fiber. High in plant protein and easy to digest.

Image Source: Dassana’s Veg Recipes

5. Methi Paneer Bhurji- A protein-packed paneer scramble made healthier with fresh fenugreek greens

Ingredients: 200 g paneer (crumbled), 1 cup chopped methi leaves, 1 onion (chopped), 1 tomato (chopped), 1 green chilli, 1 teaspoon ginger-garlic paste, ½ teaspoon turmeric, 1 teaspoon chilli powder, ½ teaspoon garam masala, 2 tablespoons oil, and salt.

Method: Heat oil in a pan, add onions and sauté until golden. Stir in ginger-garlic paste, green chilli, tomatoes, and spices, cooking until tomatoes soften. Add chopped methi leaves and cook until they wilt. Finally, add crumbled paneer, stir well, and cook for 2–3 minutes. Garnish with coriander and serve with roti or paratha.

Nutrition (per serving approx): 230 kcal, 12 g protein, 8 g carbs, 14 g fat, 4 g fiber. A high-protein vegetarian option rich in iron and calcium.Image

Source: Vege home cooking

From rustic stir-fries like Aloo Methi to creamy curries like Methi Malai Matar, fenugreek leaves show just how versatile they can be. Packed with nutrients and flavour, these dishes are proof that healthy food doesn’t have to be boring. Including methi recipes in your weekly menu can help balance flavours, boost nutrition, and connect you with traditional Indian cooking.

So the next time you bring home a bunch of fresh methi, try one of these recipes, your taste buds and your health will thank you.