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How to Make Fenugreek Leaf Rice or Methi Rice

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.

Fenugreek Leaf (Methi): An Herb With Many Health Benefits:

  • Both Methi seeds and leaves are nutrient-dense.
  • They have a distinct, pleasant aroma.
  • They are tasty greens, though they are a little bitter.
  • Making fenugreek dishes the right way will ensure that you have a delicious and healthy treat.
  • They are known for their antimicrobial, antioxidant, anti-diabetic, antiviral, and anti-inflammatory properties. Due to strong medicinal properties, this herb is used in many Ayurvedic medicines.
  • Fenugreek contains many powerful phytonutrients. The nutrients found in this herb include iron, copper, magnesium, manganese, phosphorus, and vitamins.

The recipe I provide here is very easy and quick. You have to mix sautéed fresh fenugreek leaves with seasonings, spice powders, and cooked rice. You then get a nicely flavored, aromatic, and spicy fenugreek rice.

Fenugreek rice or methi rice

Fenugreek rice or methi rice

Cook Time

Prep timeCook timeReady inYields

15 min

20 min

35 min

Serves four people


  • 2 bowls (packed) fenugreek leaves, washed, pat dried, chopped
  • 1/2 cup onions, finely chopped
  • 1/4 cup tomatoes, finely chopped
  • 1/4 teaspoon red chili powder
  • 1 1/2 teaspoons vangibath powder, available in Indian stores, or curry powder
  • 1 1/2 cup white rice, cooked al dente
  • 2 1/2 tablespoons oil
  • 1/4 teaspoon sugar, to balance the taste
  • 2 tablespoons peanuts
  • 1 dry red chili, broken
  • goose-berry sized tamarind, soaked in water
  • salt to taste
  • 1/4 teaspoon turmeric powder


  1. Cook rice al dente. Spread them on a plate. Set aside for cooling.
  2. Heat oil in a deep-bottomed pan or wok. Add mustard seeds. Let them splutter. Add broken red chilies.
  3. Throw in peanuts. Saute them till they become crispy.
  4. Throw in chopped onions. Saute, till they become translucent. Add tomatoes. Stir-cook till they turn a bit mushy.
  5. Add finely chopped fenugreek leaves. Stir-cook on low heat till they become soft and cooked. No need to add water.
  6. Add red chili powder, vangibath powder or curry powder, turmeric powder, sugar, and salt. Mix well.
  7. Add rice. Gently mix them with the spices. Reduce heat. Add tamarind pulp. Let the rice blend with the spices and the seasoning. Check for the salt. Adjust accordingly. Turn off the heat.
  8. Your favorite fenugreek leaf rice is ready to serve. Eat it hot or warm.
  9. Having an onion and tomato raita or a yogurt side dish will be complementary to this yummy main course rice. You can also pack fenugreek rice in a lunch box. It tastes good even when cold.