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Authentic Gujarati methi nu lotiyu in a dark iron kadai on warm wooden surface with brass spoon and fresh methi leaves scattered alongside

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Ingredients Equipment Method Notes

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)

Equipment

  • Wide pan or kadai (10-12 inch)
  • Mixing bowl (small, for besan mix)

Method
 

Prep the methi
  1. Pull leaves off stems, keeping tender stems. Discard thick woody stems.
  2. Rinse leaves twice in cold water to remove grit.
  3. Spread on a plate, sprinkle with 1/2 tsp salt, and rest for 10 minutes to draw out bitterness.
  4. Gently squeeze leaves to release liquid, then pat roughly dry. Do not rinse again.
Make the sabzi
  1. Heat oil in a pan on medium heat. Add mustard seeds and wait until they pop.
  2. Add cumin seeds, then green chili. Sizzle for 30 seconds.
  3. Add prepared methi leaves. Stir occasionally until fully wilted, 2-3 minutes.
  4. Once moisture has cooked off, add turmeric and salt (taste before adding — leaves were already salted). Stir to combine.
Besan finish
  1. Mix besan, red chili powder, and dhana-jeera in a small bowl.
  2. Sprinkle over wilted methi. Add sugar if using.
  3. Cook on low-medium heat for 3-4 minutes, stirring frequently, until besan toasts lightly and sabzi looks dry and slightly nutty.
  4. 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.
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