Methi Nu Lotiyu (Gujarati Methi Nu Shaak)
Methi nu lotiyu is an authentic Gujarati dry fenugreek sabzi — fresh methi leaves finished with toasted besan and a simple tadka of mustard and cumin. Ready in 20 minutes.
Equipment
- Wide pan or kadai (10-12 inch)
- Mixing bowl (small, for besan mix)
Ingredients
Main
- 2 large bunches fresh methi fenugreek leaves; approx 250-300g after trimming
- 1 tbsp groundnut oil or any neutral oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 green chili finely chopped
- 1/2 tsp turmeric powder
- Salt to taste
Besan layer
- 1.5 tbsp besan gram flour
- 1/2 tsp red chili powder
- 1 tsp coriander-cumin powder dhana-jeera
- 1/2 tsp sugar optional
Finish
- 1 tsp lemon juice
- Small handful fresh coriander, roughly chopped (optional)
Instructions
Prep the methi
- Pull leaves off stems, keeping tender stems. Discard thick woody stems.
- Rinse leaves twice in cold water to remove grit.
- Spread on a plate, sprinkle with 1/2 tsp salt, and rest for 10 minutes to draw out bitterness.
- Gently squeeze leaves to release liquid, then pat roughly dry. Do not rinse again.
Make the sabzi
- Heat oil in a pan on medium heat. Add mustard seeds and wait until they pop.
- Add cumin seeds, then green chili. Sizzle for 30 seconds.
- Add prepared methi leaves. Stir occasionally until fully wilted, 2-3 minutes.
- Once moisture has cooked off, add turmeric and salt (taste before adding — leaves were already salted). Stir to combine.
Besan finish
- Mix besan, red chili powder, and dhana-jeera in a small bowl.
- Sprinkle over wilted methi. Add sugar if using.
- Cook on low-medium heat for 3-4 minutes, stirring frequently, until besan toasts lightly and sabzi looks dry and slightly nutty.
- Finish with lemon juice. Remove from heat and garnish with fresh coriander.
Notes
For very bitter methi (older leaves or late-season), extend salt soak to 15-20 minutes and add a pinch more sugar.
Leftovers keep in an airtight container in the fridge for up to 3 days — the flavor actually improves overnight.
For batch cooking, blanch cleaned leaves in boiling water for 60 seconds, squeeze dry, and freeze in portions for up to 2 months.
Leftovers keep in an airtight container in the fridge for up to 3 days — the flavor actually improves overnight.
For batch cooking, blanch cleaned leaves in boiling water for 60 seconds, squeeze dry, and freeze in portions for up to 2 months.
Tried this recipe?Let us know how it was!