Methi (Fenugreek) Rice

Methi is one of our favorite herbs and I look for different ways of using it in my cooking. Not only is it readily available, but extremely healthy too. The distinctive aroma that methi imparts the moment it hits the pan sautéing with onions is simply divine!
Here is one an easy, tasty and healthy recipe to have in one’s repertoire. It is also a quick-fix, filling dish in case unexpected guests arrive. For this dish, it is preferable to use fresh methi rather than the frozen one, as the later does not impart the same relish as the fresh ones.

Methi Rice

1 cup rice
1 bunch of fresh methi
1 medium onion
mustard, oil, salt

Grind to paste:

½ cup coconut
3-4 green chillies
3 garlic cloves
½ inch ginger


  •  Pressure cook the rice, making sure that it is not over cooked and the grains remain separate.
  •  Meanwhile clean the methi, chop it finely and also chop the onions.
  •  Grind the coconut, garlic, ginger and green chillies with little water. Do not add too much water, enough to grind it to smooth paste.


  • In a pan, heat some oil add the mustard and when they begin to splutter, add onion and sauté until transparent. 
  • Next add the ground paste and fry until the raw smell of garlic and ginger is gone.
  • Add the chopped methi leaves and sauté for a little while. There is no need to fry the methi for a long time as the raw flavor of methi enhances the flavor of the dish. (not more than a minute)
  • Add the cooked rice, salt and mix well.
  • Finally garnish with roasted cashews for color and crunch.
  • This can be eaten as is or served with cucumber raita.