methi aloo recipe made with baby methi leaves and potatoes – again one of my mom’s fab recipe of methi aloo.
on a visit to the vegetable market, i spotted these tender baby methi/fenugreek leaves. i had to buy them. they are very cheap and 5 bunches of these costed me just 10 indian rupees. after a long time i saw these here and wanted to make this methi aloo, which i have grown up having.
these baby methi leaves are also called barik methi or gavti methi. one can easily find them in the vegetable markets of mumbai as well as in the coastal areas of maharashtra. in fact i would also spot these with the vegetable vendors from vasai who would come to sell local produce where we lived. these tender methi leaves are harvested on sand.
you can even harvest them in your kitchen garden on a sand base. i have harvested fenugreek leaves before in regular soil, when we lived in bangalore and they would sprout as well as grow well in the bangalore climate.
the leaves have a short shelf life and are best used the day they are brought or harvested. avoid keeping then in the refrigerator for more than a day. if keeping then just cover all the bunches with a paper kitchen towel so that they don’t wilt and dry out.
this sabzi or bhaji as i call them were a regular at my place. i would even take them with phulkas in my tiffin box lunch at office. the tender roots are eaten cooked and they taste crunchy even after being cooked, similar like root sprouts.
the tapered wilted muddy root portion from the base are trimmed. the rest of the roots are chopped. you can keep the leaves intact or roughly chop them. after chopping these have to be rinsed very well, to remove the sand particles. then later use a fine colander to drain the leaves. you can see in the pic below the sand particles.
simple ingredients like onion, garlic and green chilies go in the tempering of this methi aloo. the dish is not spiced at all as this what brings out the flavor and taste of these tender methi leaves. these baby methi leaves are not that bitter as compared to the larger methi leaves.
the same recipe can also be made with regular methi leaves. the methi aloo has a flavor from the garlic and this bring out the best in this whole dish without spoiling the flavors, taste and texture of the baby methi leaves.
while cooking the methi aloo, a steaming technique is used so that steam continues to be created inside the pan and does not become dry quickly. a lid with a rim containing water is kept on the pan or kadai. the water on top of the lid gets heated and begins to evaporate. when the water dries on the lid, you add water again and cook the veggies till done.
no water is added in the pan and the veggies continue to cook in steam. you have to check the veggies in between and lifting the lid with the hot water in it is troublesome. yet i cook most of the sabzis i need to steam cook, this way.
baby methi aloo recipe details below:
- 5-6 small bunches of baby methi leaves or 2 cups chopped methi leaves
- 2 medium sized potatoes, peeled and chopped into small pieces (so that they cook faster)
- 1 medium sized onion, finely chopped
- 1 green chili
- 5 to 6 medium sized garlic, chopped
- a generous pinch of turmeric powder (optional)
- 1 to 1.5 tbsp oil
- salt as required
- chop the tapered and muddy ends from the baby methi leaves.
- now chop the roots and keep the leaves as they are.
- take the chopped baby methi leaves in a bowl and rinse them 4-5 times with water to get rid of the sand particles.
- lastly drain them in a colander.
- heat oil in a pan or kadai.
- saute the onions till transparent.
- add the green chili and garlic.
- saute for a minute.
- add the potatoes and saute for 2-3 minutes.
- add the methi leaves along with the salt and turmeric powder if using.
- cover with a rimmed lid or plate.
- pour water on the lid or plate.
- on a low or medium flame cook the veggies till the potatoes are cooked.
- check in between to see if the water dries or not inside the pan as well as the lid.
- if the water dries in the pan, then add some water and also add water on the lid.
- when done, just cook for a few minutes more till all the water or moisture dries in the pan.
- serve methi aloo hot with phulkas, chapatis or even bread.