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Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry)

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Quick, easy, iron-rich Aloo Methi bhaji is an easy vegan stir-fry or a side to your main meals. A dry vegetable or a curry made using fresh fenugreek leaves that can be enjoyed along with some paratha or dal and rice.

Aloo Methi Bhaji served in a white bowl.
Aloo Methi Bhaji

15 Minute Fenugreek Microgreens Stir-Fry

Using only a few ingredients from your pantry this recipe can be done in just 10-15 minutes. It goes well in your main meals or can be even packed for your lunchboxes.

A little about Fenugreek Microgreens 

The microgreens are believed to be nutritious and I harvest them early as this reminds me of Samudri methi which we use to get back in Thane, India. 

Samudri methi is a type of microgreen grown near the sandy shores of Maharashtra. As I do not get much fresh methi here. While in India, we used to make this using 2 types of methi, the normal which we generally get in shops and this using the tender stalks of methi, 

It was sold by vegetable vendors who used to travel from villages. I remember mom used to have a daily morning ritual to go to the market and pick from these vendors. She used to like that it is better to buy from them and support these little villagers. Also buying from them, we used to get it fresh.

Homegrown Methi

I like to use my home-grown fresh methi for this recipe. I harvest it at the microgreen level or when they are still young. Typically it takes around 4-5 days to germinate. If they are kept longer they would grow to the normal methi which we always get in the market.

Methi being grown in recyclable milk cartoons

And yes I grow them in my milk boxes. I re-use them :-). With the seeds, I make this nutritious Ankurit Methi Dana Sabji (Sprouted Fenugreek Seeds Vegetable).

Recipes with Fresh Methi Leaves

The big ones can also be used to make this bhaji and also thepla, Methi Puri, Bajra Methi Paratha (Vegan & Gluten-Free Flatbread), etc. I also like to make this Mung Sprouts & Methi Chila with this tender fenugreek leaves.

Recipe process of Aloo Methi Bhaji

Coming back to the recipe, it is quite simple. Now mom used to make it without onion and garlic, but I make it with onion and garlic as my family likes it that way. Also remember, that green veggies when cooked shrink a lot. So a big batch will make only a small amount of vegetables. So adding some onion makes sense :-). Also, onion and garlic neutralize the bitterness from methi leaves 

Aloo Methi Bhaji served in a white bowl with some artificial flower behind.
Aloo Methi Bhaji

The recipe is simple. Onion and garlic are sautéed in oil along with a tempering of mustard seeds, cumin seeds, and curry leaves. 

Once done, potato is added and cooked almost 50 percent. Then the fenugreek leaves are added. Leaves are added later as they would cook fast and it is not good to cook any green veggie for long or else it loses its nutrients.

Aloo Methi Bhaji served in a white bowl.
Aloo Methi Bhaji
Aloo Methi Bhaji served in a white bowl with some artificial flower behind.

Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry)

Quick, easy, Iron-rich Aloo Methi Bhaji is an easy vegan Fenugreek Microgreens Stir-Fry that can be enjoyed along with rice or roti.
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Course: Main Course
Cuisine: Indian
Keyword: Dry Vegetable / Dry Curries, Gluten Free, Side Dish, Vegan, Vegetables
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 265kcal
Author: Renu Agrawal-Dongre

Ingredients

  • 3-4 Cups Methi Fenugreek Leaves
  • 1 small Potato chopped into cubes
  • 1 small onion chopped finely
  • 2-3 small size garlic cloves chopped or minced
  • 1 teaspoon Ginger chopped or minced
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 6-7 Curry Leaves
  • 1 tablespoon oil
  • Salt to taste

Instructions

  • Clean and rinse the methi well.
    3-4 Cups Methi
  • Drain them and remove all excess water.
  • If required chop them roughly.
  • Peel and cut the potato into cubes.
    1 small Potato
  • In a heavy bottom pan add oil.
    1 tablespoon oil
  • Once hot, add cumin seeds, mustard seeds, curry leaves and let it splatter.
    1 teaspoon Mustard seeds, 1 teaspoon Cumin seeds, 6-7 Curry Leaves
  • Now add the onion, garlic, and ginger and saute until translucent.
    1 small onion, 2-3 small size garlic cloves, 1 teaspoon Ginger
  • Once done add the potatoes and little salt and cook for 4-5 minutes turning in between.
    1 small Potato, Salt
  • Cook till the potatoes are half done.
  • Once done add the methi leaves, cover and let it cook for 1-2 minute.
  • The methi will shrink and release water.
  • Mix everything and let this cook for 4-5 minutes until the methi and potatoes are done.
  • Switch off and serve.
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Nutrition Facts
Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry)
Amount Per Serving
Calories 265 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 4mg0%
Potassium 89mg3%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 2g2%
Protein 15g30%
Vitamin A 127IU3%
Vitamin C 63mg76%
Calcium 34mg3%
Iron 8mg44%
* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Sneha Datar

Tuesday 25th of June 2024

I love this sabzi and can eat this every other day!

Karen @karenskitchenstories

Sunday 23rd of June 2024

Growing your own is so wonderful! love the boxes!

Stacy

Sunday 23rd of June 2024

I am going to try growing the fenugreek microgreens, Renu. What a delightful dish!

Wendy Klik

Sunday 23rd of June 2024

How fun. I love the idea of growing your own sprouts for this stir fry.