Aloo Methi is an Indian vegetarian dish made with potatoes and fresh fenugreek leaves with light spices. A simple recipe with some basic ingredients found in your kitchen pantry can turn out to be one of the most delicious meals in your home.
I make this dish quite often as this is Vikas’ one of the favorite dishes. So, whenever I spot fresh methi leaves in the market, I buy them for this dish as well as for methi paratha. Earlier, we used to get fresh methi leaves in only winters but now you can also get frozen leaves and use them whenever you want.
You may find methi a slightly bitter in taste especially when trying for the first time. So, use less for the first time to check the taste and double the amount next time to savor the flavor.
- Before you start making aloo methi, you need to pluck the leaves individually and wash them. Place the plucked methi leaves in a large bowl, and fill it with water to clean the leaves. Then drain the excess water using a colander and leave them to air-dry. If you are in a hurry, you can spread those leaves on a clean kitchen towel and gently dab to take the excess water out. The next step is to chop the leaves. You can chop them up coarsely, no need for fine chopping as they wilt while you stir-fry them. Also, when chopping them up, it might seem like a lot, but as they wilt the quantity of the final dish will be much lesser. You can add them without chopping too as I did in this recipe.
- Peel potatoes, if you’d like. I used baby potatoes for this recipe. If baby potatoes are not available, you can use medium-sized potatoes and cut them into cubes.
Tip: This dish is best made using baby new potatoes. Soaking the potatoes in cold water for 10-15 mins ensures they turn crisp if using uncooked potatoes and it also removes starch. Alternatively, use parboiled potatoes if you don’t have a lot of time.
3. Heat 2 tablespoons of oil in a pan on medium heat. Add cumin seeds, dried red chili, chopped ginger, and green chili.
4. Once the cumin sizzles and the rest of the ingredients start changes their color, add potatoes and mix. Fry the potatoes in oil for 5 to 6 minutes until slightly golden brown. Toss them once or twice in between.
5. Add salt, red chili powder, coriander powder, and turmeric.
6. Then add the methi leaves and stir. Cook for 6 to 7 minutes (keep stirring in between) until the leaves are cooked, the moisture dries out and the potatoes are done. I sprinkled some water and covered the pan with a lid to cook the potatoes faster.
7. Serve aloo methi with roti or any bread of choice.
Aloo Methi is a delicious dish that can be teamed up with Naan/ Tandoori Rotis! It can be served as a main dish with roti or parathas or as a side dish to balance out a full-flavored curry along with rice!!Print