Methi besan subzi recipe – How to make fenugreek gram flour sabzi recipe – side dish for rotis

Methi besan subzi is a very tasty and nutritious subzi made with fenugreek leaves, gram flour and spices.  Spices give a nice flavor to the methi leaves and reduces the bitterness of the methi leaves.  Methi leaves are available in plenty during winter season and hence  is a good way of including them in your daily diet.  This subzi is simple and easy to make too with the ingredients available at home.

For more methi recipes from my blog, please click on this link:

Collection of 11 fenugreek leaves/methi recipes – methi leaves recipes


Prep Time : 25  mins

Cook Time : 15 mins

Servings :  4 persons

North Indian cuisine 


Methi or fenugreek leaves – 3 cups (washed and chopped finely)

Besan or gram flour – 1/2 cup

Cooking oil – 2 tablespoons

Cumin seeds or jeera – 1/2 teaspoon

Ginger-garlic paste – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Amchoor or dry mango powder  – 1/2 teaspoon

Salt to taste



Separate the leaves from the stems of the methi leaves.  Wash or rinse the leaves in running water to remove any mud particles in them.  Drain the water completely and then chop the leaves finely.  Keep it aside.


Dry roast the gram flour in a pan on medium flame till it turns light brown in colour.  Set aside.

Heat oil in the same pan on medium flame.  Add cumin seeds and allow them to splutter.  Then add ginger-garlic paste, turmeric powder, red chilli powder and coriander powder.  Stir on a low flame for half a minute till the raw smell of the ginger-garlic goes away.  Take care not to burn the masalas.

Add the chopped methi leaves and mix well.  Close the pan with its lid and cook on a low to medium flame.  Keep stirring in between.  The methi leaves will release some water.  Continue to cook on a low flame.

Once the methi leaves are well cooked and the water dries up, add the roasted gram flour.  Ensure there are no lumps formed.

Mix well again and close the pan with its lid.  Cook for a minute or two on low flame till the gram flour is well blended with the methi leaves. Lastly add amchoor powder and mix well.  Switch off the flame.

Delicious methi besan ki subzi is ready to be served.  Serve this subzi with rotis, phulkas or steamed rice.


Once you add gram flour,  keep stirring to avoid any lumps formation.

You can add chopped onions too for an enhanced flavor.

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