Aloo Methi (Potatoes Fenugreek leaves curry) is a simple, easy and tasty everyday recipe. It’s made with basic, minimal ingredients but the taste is flavorful.
Aloo methi is a popular Punjabi (cuisine from a north Indian state) dish and a tempting curry combination! Boiled or fried potatoes, fresh fenugreek leaves and a few spices creates the magic 🙂
Other Recipes You May Like: Green gram Dal Makhani, Dal Makhani, Paneer Makhani, Chana Masala, Chicken Tikka Kebab
Different forms of Fenugreek
Fenugreek leaves are an essential part of most Indian cuisine. It’s not only used fresh but dried leaves also finds its use. Dried fenugreek leaves or ‘Kasuri Methi’ is a magical spice. It finds its use in enhancing flavors of dal (lentils) or curries (vegetarian or non vegetarian).
Another form of Fenugreek (methi) used in Indian cooking are ‘Methi seeds’ (or Fenugreek seeds). It’s small, round and yellow in color, used for tempering/ seasoning curries or pickles.
Health Benefits of Fenugreek and related recipe
Refer Methi Paratha (Fenugreek Indian flatbread) recipe on my blog for details.
Sharing my version of ‘Aloo Methi’, hope you get to make it!
Aloo Methi (Potatoes with Fenugreek leaves)
- 1 nos large Yukon Gold Potato or 2 medium sized potatoes
- 3/4 cup Methi leaves or Fenugreek leaves chopped
- 1 tsp Cumin seeds
- 2-3 nos Dried red chilli
- 1/4 cup Red Onion chopped
- 1 tsp Ginger garlic paste
- 1/2 tsp Red chilli powder
- 1/4 tsp Turmeric
- 2 tsp Lemon juice
- Salt to taste
- 4 tbsp cooking oil for tempering and cooking
- 1 tsp coriander
- 1 tsp garam masala optional
- 1-2 nos Green chili or Thai green chili or Jalapeño
- Pick methi leaves from stalks and chop roughly. Don’t chop finely as this might release bitter juice from the leaves. Wash them throughly (at least twice) before use. Methi has fine dirt on it which should be removed before consuming.
- Peel and cut potatoes in small cubes or pieces.
- Heat oil in a medium non stick pan and add the potato cubes. Sauté them until they look crisp and golden from the edges. Remove and keep them aside.
- Remove excess oil and retain just enough for cooking the curry.
- Add dried red chili, cumin seeds and cook for 30 seconds. Now add onions and cook until it turns pink and translucent.
- Next add ginger garlic paste and cook for 30 seconds. Add red chili powder, turmeric powder and cook for another 30 seconds.
- Now add sautéed potato cubes and let the mixture in the pan coat them. Add methi leaves and cook until the density of the leaves reduces and oil separates.
- Add green chili, salt, lemon juice, coriander powder and garam masala. Cook for another 2 minutes allowing the spices to mix and absorb evenly.
- Remove from heat and transfer to a serving dish.
- Enjoy Aloo methi with hot parathas, rotis (Indian flatbread) or plain white steamed rice and dal (lentils) combination.
- Potatoes can either be sautéed, fried or boiled.
- Garam masala is an optional spice in this dish.
- Use dried Fenugreek (‘Kasuri Methi) instead if you don’t find fresh methi leaves. Both fresh & dried leaves are easily available in an Indian grocery store.
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