How to make Methi Wali Machchi -

Fenugreek leaves not only enhance the nutrient value of this dish but also add a unique flavour.

Sanjeev Kapoor

This recipe is from the book Khazana of Healthy Tasty Recipes.

Main Ingredients : Fenugreek leaves, Fish fillets (फिश फिले)

Cuisine : Punjabi

Course : Main Course Seafood

You can also find more Main Course Seafood recipes like Chinese Style Steamed Fish Malwani Prawns Kolmi nu Patio Sesame Fish

Methi Wali Machchi

Methi Wali Machchi Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Methi Wali Machchi Recipe

  • Fenugreek leaves chopped 1 bunch

  • Fish fillets 4

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Oil 2 teaspoons

  • Mustard seeds 1/2 teaspoon

  • Ginger chopped 1 inch piece

  • Garlic chopped 3-4 cloves

  • Spring Onions chopped 3-4

  • Green chillies chopped 3-4

  • Tomato chopped 1 medium

  • Raw mango peeled and chopped 1 medium


Step 1

Cut the fish into one inch pieces. Marinate them in lemon juice and salt for fifteen minutes. Heat oil in a non-stick pan, add mustard seeds and stir fry till they start spluttering.

Step 2

Add ginger and garlic and stir-fry for a minute. Add spring onions and cook over high heat till onion turns transluscent.

Step 3

Add methi leaves and green chillies and cook for two minutes, stirring continuously.

Step 4

Add tomato and raw mango. Stir and add one cup of water and continue cooking over high heat for six to eight minutes, stirring frequently.

Step 5

Add marinated fish and salt to taste. Cover and simmer over medium heat for three to four minutes or until fish is cooked.

Step 6

Stir gently, check and adjust seasoning. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.