Methi Jeera Rice (Fenugreek leaves and cumin rice)

Rice is a regular feature in my family meals. It is typically savoured with sambhar, rasam and yoghurt. While that is a regular fare we mix things up a bit with leftover rice or freshly cooked rice that goes into making many different ‘variety rice’ as we call it.

There is lemon rice, coconut rice, tamarind rice, carrot rice…the options are endless. I usually make jeera rice and make it interesting with the addition of aromatics and vegetables. My absolute favourite variant is the methi jeera rice.

I love that it is wholesome, healthy and tasty. This is a whole medley of flavours; the slightly bitter fenugreek leaves combined with sweet & sharp onions and garlic and the earthy taste of cumin seeds makes this combination a delight for those savouring it.

It tastes great on its own or with curries, dal and pappadam. It also helps that it easy to prepare, making it a very convenient weeknight dinner.


  • Cooked rice (preferably cold, leftover rice) – 1.5 cups
  • Methi fresh or frozen – 1 cup
  • Onion – 1, thinly sliced
  • Garlic – 4 cloves, thinly sliced
  • Chilli flakes (optional) -1 tspn
  • Garam masala – 1 tspn
  • Frozen peas – ½ cup
  • Ghee – 1 tblspn
  • Oil – 1 tspn
  • Jeera (cumin seeds) – ½ tblspn
  • Salt – To taste



  1. If using fresh methi leaves, remove leaves from stem, wash and pat it dry with a kitchen towel.
  2. If you are using frozen methi, Place two blocks in warm water and leave it there until it thaws. Once thawed, drain the water and allow the methi leaves to sit in the colander till considerable water is gone.


  1. Heat oil and ghee in a pan.
  2. Add cumin seeds and fry until it is fragrant and brown.
  3. Add sliced garlic and fry it until it is slightly browned.
  4. Now, fry the onions until it is tender.
  5. At this stage add the methi leaves.
  6. Sprinkle some chilli flakes and garam masala and mix well.
  7. Sauté until the methi is soft and cooked.
  8. Note: The frozen methi will take about 3 minutes on high flame to turn soft and be cooked. The fresh ones will take longer.
  9. Finally add the frozen peas and cook the spinach and vegetables for another 2 minutes.
  10. This would be the perfect time to check salt and add more if required.
  11. Lastly, add the cooked rice and mix well to combine the ingredients.
  12. Serve hot with spicy curry and pappadums.



  1. If you don’t want to add whole garlic, you could add ginger-garlic paste instead.
  2. I had frozen peas in hand so I added it. You could use fresh green peas that you can cook and add to it.
  3. Replace chilli flakes with fresh chopped chillies or omit it if you don’t like the spice.
  4. No methi? No problem, add frozen spinach or chopped English or baby spinach.
  5. If you are feeding the kids, you could sprinkle some grated cheese before serving.
  6. Replace frozen peas with frozen corn or add a mix of both.

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