methi aloo recipe made with baby methi leaves and potatoes - less bitter, crunchy with full flavors from the baby methi leaves
5 to 6
small bunches of baby methi leaves
OR 2 cups chopped methi leaves (fenugreek leaves)
medium sized potatoes,
peeled and chopped into small pieces (so that they cook faster)
medium sized onion,
5 to 6
medium sized garlic,
a generous pinch of turmeric powder
(haldi) - optional
1 to 1.5
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.
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
full recipe -