methi aloo with baby methi leaves, how to make methi aloo recipe

methi aloo recipe made with baby methi leaves and potatoes – again one of my mom’s fab recipe of methi aloo.

methi aloo with baby methi leaves

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.

baby methi leaves

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 them 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.

chopped baby fenugreek leaves

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. i have also shared punjabi style aloo methi recipe.

while cooking this 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.

cooking technique for methi aloo

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.

the baby methi aloo can be served with soft phulka or chapatis. they also taste with bread or pav. they can also be served as a side dish with dal-rice combo. here served with sesame buns.

baby methi aloo recipe

few more tasty recipes for you!

methi aloo

5 from 3 votes
Author:Dassana Amit
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Course:side dish
Calories: 343kcal
Servings (change the number to scale):2
methi aloo recipe with baby methi leaves
methi aloo recipe made with baby methi leaves and potatoes - less bitter, crunchy with full flavors from the baby methi leaves


(1 CUP = 250 ML)
  • 5 to 6 small bunches of baby methi leaves OR 2 cups chopped methi leaves (fenugreek 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, (hari mirch)
  • 5 to 6 medium sized garlic, chopped (lahsun)
  • a generous pinch of turmeric powder (haldi) - optional
  • 1 to 1.5 tablespoon oil
  • salt as required

HOW TO MAKE methi aloo

  • 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.
  • add the onions and 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. stir.
  • 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.


this recipe can also be made with regular methi leaves.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia



Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

27 comments/reviews

  1. I like the detail way you have written the recipe. Of course I like more spices so I added coriander powder, hing, and hot pepper powder. It taste just so scrumptious.

  2. Dassana, please mention oil and the quantity read in the list of ingredients in all your recipes. For new cooks this could be quite helpful.

  3. Lovely recipe .. similar to what my mom makes. May I also suggest adding slit green chillies and chopped tomatoes for added flavours 🙂

  4. Hi Dassana,
    Yesterday I cooked chole and then in my free time, I was wondering if I can try different receipe and I stumbled upon your site and got this receipe -Punjabi chole masala and I was like why didn’t I see earlier cos I had already finished cooking by then. Mine receipe was not bad just that I needed changed. Since then im addicted to your site. I noticed that our stories are similar. You mentioned that you mother would force you to eat non veg. For me also same thing, I quit non veg when I was in school nit completely though. I used to have mince till college. I have egg even now. I am konkani and my husband is keralaite. The above receipe just looks like what my mom makes and I am happy you mentioned vasai in the article cos i am frm vasai. I tried your chavli usal receipe and it was simply divine. I am so desperate now to try so many receipe. Already made note like sambar, goda masala, punjabi chole, and many more.. I like the way you so dedicately and patiently answer each and everyone even when some questions are repeated. God bless you and Amit!!! You both are doing amazing job!5 stars

    • thanks verena for your words. don’t ask me about those days. they are not good memories for me. i can understand and relate to your situation very well. my mom is a goan konkani, hence these recipes. in mumbai, i still remember, the farmer folks from virar and vasai belt selling these baby methi leaves and some other local veggies. try the other recipes too. thanks for your wishes, verena. glad 🙂

  5. Hello,

    Nice website & recipes. I was looking at your Maharashtrian recipes & in Marathi, potato is known as “batata”. Also in Marathi, “alu or aloo” refers to colocasia leaves! In Hindi, aloo is potato.

    So Methi Aloo is the Hindi name for this dish. In Marathi, the proper name for this dish is Methi ani Batata chi Sukhi Bhaji (or Methi Batata for short you can use also). Methi Aloo in Marathi means fenugreek + colocasia leaves together. Hope this helps.

    • hi asavari. i know. i am a mumbaikar and pretty fluent in marathi. what you are saying is right, but only the marathi speaking readers know about this. so i have to use a general term. i try to use the lingual term if possible in the post.

    • if you add dry methi leaves, than its quantity is reduced considerably. the sabzi won’t taste like this aloo methi. with dry methi leaves, the recipe becomes actually different and is called kasuri methi wale aloo. the preparation, the taste, texture is different. that will require another post. for this recipe, i won’t suggest dry methi leaves.

  6. hi dassana,

    tried ur lauki kofta recipe last day. it was hit as usaul and i have one more thing to be served in the list of dishes for guests. as i think i have attained expertise in that.

    one query, i never make kadai vegetables by putting water on the lid. what for it is. i generally cover my veggie with simple lid covering and keep on checking and stirring it in between. if it sticks in between i sprinkle some water. does this method has some special advantage ….please answer i am eager to know this interesting fact……..

    haan dassana…one more thing i wud like to share …i made gattas too on saturday…by now my gattas were coming good by hit and trial and i want to take pride in telling that i have attained expertise in that also. they came out so perfect…soft and tasty..i will share recipe in some next talk…

    • thats great renu.

      the method of placing water on the lid is a steaming technique. its not advisable for making typical north indian dishes like baingan bharta, kadai paneer or mushroom, mix veg etc where we bhunao everything.

      this method is used a lot in the maharashtrian and konkan cuisines. with this technique, lots of water is created inside the pan which would otherwise be not created if only the lid was kept. so the veggies turn out moist and tender, unlike cooking them on a open pan or just adding a little water. basically the texture is like of pressure cooked vegetables or steamed vegetables. so if you make potatoes this way, they will become soft and tender. but if you cook them frying or sauting them in the kadai or pan, they have some crispiness. in this technique the veggies get cooked faster and taste like steamed veggies, but of course with the flavors and taste of the masala or spices that have been added.

      finally you are getting the gattas right. great. sure, you can share whenever you want.

  7. For a healthier version, try sweet potato with methi and add a bit of green chilies. It’s really yummy and delicious. I use this as a stuffing for my sandwiches and they taste great.

  8. I always thought that they are just used as a salad or something and since methi is a little bitter I never took the chance of buying them. But this recipe looks simple and delicious! Will try now. 🙂

  9. Funny, I just watered my methi farm on the window sill before reading your post! They grow so fast and readily. It takes only 24 hours for them to germinate. After a week they can be harvested.