methi aloo recipe with baby methi leaves
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5 from 3 votes

methi aloo

methi aloo recipe made with baby methi leaves and potatoes - less bitter, crunchy with full flavors from the baby methi leaves
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: side dish
Cuisine: indian
Servings: 2
Calories: 343kcal
Author: Dassana Amit


  • 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


  • 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.


Calories: 343kcal | Carbohydrates: 50g | Protein: 15g | Fat: 9g | Sodium: 1262mg | Potassium: 990mg | Fiber: 9g | Sugar: 3g | Vitamin C: 33.4mg | Calcium: 1019mg | Iron: 11.7mg