Methi seeds sabzi | Fenugreek dry sabzi

This is a dry Indian sabzi using Fenugreek (methi) seeds.
Course Main Course
Cuisine Indian
Keyword Methi seeds, fenugreek, roasted channa, peanuts, dry sabzi, sweet potatoes
Prep Time 5 minutes
Cook Time 15 minutes
soaking time 8 hours
Total Time 8 hours 20 minutes
Servings 4 people
Author Rama G


  • 1 cup methi seeds (fenugreek seeds)
  • 1 onion chopped fine
  • ¼ cup sweet potatoes cut into small cubes
  • 1 tsp oil
  • 1 tsp cumin seeds
  • asafoetida
  • 1 dry red chilli
  • salt to taste
  • 1 tsp jaggery powder (optional)
  • Grind to a coarse powder:
  • 2 tbsp roasted channa dal (pottukadalai / dalia / chatni dal)
  • 2 tbsp roasted peanuts
  • 2 tbsp fres / dsiccated coconut
  • 1 tsp chilli powder
  • 2 tsp coriander seeds powder
  • 1 tsp amchur powder
  • ½ tsp garam masala powder


  • Soak methi seeds in water over night and drain next day morning.
  • Dry roast all the ingredients for the powder on a low flame and powder coarsely.
  • Heat oil and add cumin seeds, asafoetida and red chilli and sauté.
  • Add onions and sauté till the onions become translucent.
  • Add sweet potato pieces and drained methi seeds, salt and mix well.
  • Sprinkle some water and cook covered on a low flame.
  • Keep checking and sprinkling more water if required. The sweet potatoes need to be cooked.
  • Once the potatoes are done, sprinkle the masala powder, mix well and cook further for 2 minutes.
  • Garnish with coriander, fresh grated coconut and serve with Rice bhakri and some fresh salad.


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  1. I preferred a dry sabzi/ However you can add more water to make a gravy, if you wish.
  2. I did not add jaggery powder. It is purely optional.