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Methi Bateta Nu Shaak/ Fenugreek Potato Vegetable is a simple but flavourful way to prepare the famous Gujarati style shaak or sabji using fresh fenugreek and potatoes.
5 from 8 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course sabji, shaak, Side Dish
Cuisine Gujarati
Servings 4


  • 5 medium potatoes about 3 cups of tiny cubed potatoes
  • 2 cups fresh fenugreek finely chopped
  • 3 tbsp oil
  • ¼ tsp fenugreek seeds
  • 1 tsp mustard seeds
  • Pinch of asafoetida
  • ½ tsp ginger paste
  • ½ tsp chilli paste
  • 2 tsps garlic paste
  • ¼ tsp turmeric powder
  • 1 tsp dhana jiru
  • 1 tsp salt


  • Wash and peel the potatoes. Cut them into tiny cubes.
  • Heat oil over medium heat in a wide pan, wok or karai.
  • When it is hot add fenugreek and mustard seeds.
  • Add hing and garlic. Saute for a few seconds.
  • Add turmeric powder and the cubed potatoes.
  • Add salt, ginger and chilli and mix well.
  • Cover the pan, lower the heat and let the potatoes cook till done.
  • Add dhana jiru and chopped methi and mix well. Stir fry for a few minutes but gently. You don't want to mash the potatoes.
  • Take the pan off the heat and cover it. Let the methi wilt a bit.
  • Serve hot with rotis.


  • If you want to cook the vegetable ahead, do so but do not cover with a lid when done. Re heat before serving.
  • Make sure the potatoes do not get all mashed up.
  • You want the diced potato to become a bit crispy, thus the usage of more oil.
  • Can deep fry or air fry the cubed potatoes if you want the vegetable to be extra crunchy. Add the potatoes after adding the spices. Mix and immediately add the methi. Use less oil.
  • Use thin skinned potatoes if you want to cook it with the skin.
  • Dhana jiru or coriander cumin powder is widely used in the Gujarati Cuisine. Take 1 part coriander seeds and ¼ part cumin seeds. Roast, cool and grind to a powder.
Keyword fenugreek potato vegetable, Gujarati style bateta methi nu shaak, methi bateta nu shaak