Baby Potato & Methi Sabzi Recipe – With Bajra Roti

Last Updated on 2 months by Neha Deshmukh

Baby Potato & Methi Sabzi Recipe – With Bajra Roti

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Baby Potato & Methi Sabzi, served with rustic Bajra Rotis. This dish always reminds me of cozy winter evenings back home, and I’m so excited to share a little piece of that warmth with you. It’s a perfect blend of earthy flavors and wholesome goodness. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a hug in a bowl, honestly! It’s packed with nutrients, incredibly satisfying, and surprisingly easy to make. The slight bitterness of the methi (fenugreek) beautifully complements the sweetness of the corn and the soft texture of the baby potatoes. Plus, pairing it with Bajra Roti adds a lovely nutty flavor and a healthy dose of fiber. It’s a complete meal that’s both delicious and good for you.

Ingredients

Here’s what you’ll need to create this delightful dish:

• 10 baby potatoes (about 200g)
• 0.5 bunch methi (fenugreek leaves) – roughly 50g
• 0.25 cup corn kernels (about 30g)
• 1 medium onion (about 150g)
• 1 tsp garam masala
• 0.25 tsp red chili powder (adjust to taste)
• 0.25 tsp turmeric powder
• 0.5 tsp cumin seeds
• 1 tbsp oil
• 1 cup bajra (pearl millet) flour (about 115g)
• 0.5 cup whole wheat flour (about 60g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Bajra Flour: Bajra, or pearl millet, is a nutritional powerhouse! It’s naturally gluten-free, rich in fiber, and has a lovely nutty flavor. It’s a staple in many parts of India, especially during the winter months. You can usually find it at Indian grocery stores or online.
• Methi/Fenugreek Leaves: These leaves have a unique, slightly bitter flavor that adds so much depth to the sabzi. They’re also incredibly good for you – packed with iron and vitamins! If you’re new to methi, don’t be scared – it really makes the dish special.
• Baby Potatoes: I love using baby potatoes because they cook quickly and have a naturally creamy texture. But if you only have larger potatoes, that’s totally fine! Just dice them into bite-sized pieces.
• Garam Masala: This isn’t just one spice, it’s a blend! Every family has their own secret recipe, but a good garam masala will usually include cinnamon, cardamom, cloves, and cumin. It adds warmth and complexity to the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the potatoes. Pressure cook the baby potatoes for 4-5 whistles until they’re tender. Once cool enough to handle, peel and halve them.
2. If you’re using frozen corn, quickly boil it until heated through. Fresh corn is lovely too, of course!
3. Now, heat the oil in a pan over medium heat. Add the cumin seeds and sauté for a few seconds until they start to sizzle and become fragrant.
4. Add the sliced onions and turmeric powder. Cook until the onions turn translucent and softened – about 5-7 minutes.
5. Next, mix in the chopped methi leaves. Cook until they wilt down – this only takes a couple of minutes.
6. Add the potatoes, corn, red chili powder, garam masala, and salt. Give everything a good stir to combine. Cover the pan and cook for another 5 minutes, allowing the flavors to meld together.
7. While the sabzi is simmering, let’s make the rotis. In a large bowl, combine the bajra flour and whole wheat flour. Gradually add lukewarm water, mixing until you form a firm dough. Let it rest for about 10 minutes.
8. Divide the dough into equal-sized balls. Roll each ball into a roti (Indian flatbread) – they don’t have to be perfect circles!
9. Cook the rotis on a hot griddle (tawa) without using any oil. Flip them over once bubbles start to appear. They should be lightly browned and slightly puffed up.

Expert Tips

A few little things to keep in mind for the best results:

• Perfectly Cooked Potatoes: Don’t overcook the potatoes! You want them to hold their shape. If you’re boiling instead of pressure cooking, check them with a fork – they should be easily pierced but not mushy.
• Soft & Flavorful Rotis: The key to soft rotis is a well-kneaded dough and a hot griddle. Don’t be afraid to add a little more water if the dough feels too dry.
• Balancing Spice Levels: Red chili powder can vary in heat. Start with a smaller amount and add more to taste. You can always add more, but you can’t take it away!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Use only bajra flour for a completely gluten-free version.
• Spice Level Adjustment: For a milder flavor, reduce or omit the red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptation: This sabzi is often made during Makar Sankranti and Lohri, festivals celebrating the harvest season. It’s a warming and comforting dish perfect for chilly weather. My grandmother always made a big batch for Lohri!

Serving Suggestions

Serve the Baby Potato & Methi Sabzi warm with the Bajra Rotis and a side of fresh radish slices. A dollop of yogurt or a sprinkle of lemon juice can also brighten up the flavors.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Can I use frozen corn kernels in this recipe? Absolutely! Just make sure to thaw them before adding them to the sabzi.
• What is Bajra flour and where can I find it? Bajra flour is made from pearl millet. You can find it at most Indian grocery stores or online retailers.
• How can I make the rotis softer? Knead the dough well and let it rest for at least 10 minutes. Also, make sure your griddle is hot enough.
• Can I add other vegetables to the sabzi? Definitely! Peas, carrots, or cauliflower would all be delicious additions.
• How long does this sabzi keep in the refrigerator? It will keep for up to 3 days in an airtight container.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!