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

Jump to Recipe
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

4.34 from 3 votes
total time:

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

if you are looking for more maharashtrian recipes then do check:

methi aloo

4.34 from 3 votes
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
methi aloo recipe made with baby methi leaves and potatoes - less bitter, crunchy with full flavors from the baby methi leaves
methi aloo recipe with baby methi leaves
Course:side dish

Ingredients (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 Recipe

  • 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. as a blogger, if you you want to use 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 have made this recipe. rate the recipe and leave a comment below OR tag us at Instagram @vegrecipesofindia

Founder, Designer, Recipe Developer, Food Photographer ||

i started in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having 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 trained both in mainstream indian as well as international cuisines.

This recipe post was first published on April 28, 2013 at 12:46 am

and was last modified on January 21, 2019 at 6:54 pm

Popular Recipes

27 comments/reviews

  1. I love to prepare the recipes the way you instruct, so well, step by step. Thanks.

    • thanks abbasali.

  2. pleased to know this mudi 🙂 glad you liked the methi aloo recipe thankyou so much.

  3. 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.

    • welcome mudi. nice to know this.

  4. U HV nt mentioned the garlic proportion, it shud b paste or whole,thanks

    • thanks for letting me know sunita. have updated the post. 5 to 6 medium sized garlic. they should be chopped.

  5. 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.

    • sita, usually i do it. i missed mentioning in this post. updated.

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible