Aloo methi recipe – easy recipe of fenugreek leaves and potatoes sauteed in garlic & spices. Fenugreek leaves are called methi in hindi and potatoes known as aloo. Hence the name aloo methi. They both pair up wonderfully well to make a stir fry, variety rice or Paratha.
All of us love recipes that are simple for everyday meal and this is one of them. To make this aloo methi recipe, I have used just 7 ingredients and the results are simply superb.
Sometimes I also pack this for the kid’s school box as a side with some roti or lemon rice. It can also be used to make kathi rolls. I just mash the potatoes a bit before using them in the wrap.
1. Pluck and wash methi leaves thoroughly in enough water. Repeat the rinse a few times. Drain completely in a colander. Meanwhile Peel and cut potatoes. Add them to water. Set aside.
How to make aloo methi
2. Fry cumin and garlic till aromtic in hot oil. Add a pinch of hing.
3. Add potatoes, turmeric and fry for 2 minutes.
4. Saute them in the pan for few minutes.
5. Then cover and cook until the potatoes turn fork tender. If needed sprinkle some water and cook. Or you can also pressure cook potatoes until just done and use them here.
6. Make sure the water is evaporated completely. Add garam masala and salt. Fry for one to two minutes.
How to make aloo methi
7. Add chopped chilies and methi leaves. I have not used red chili powder. The heat comes only from green chilies. So add a good amount of chilies. Lastly fry until the leaves wilt off. Prevent over frying otherwise there will be loss of nutrients.
Ready to serve aloo methi with rice or roti.
Ingredients (1 cup = 240ml )
- 2 cups potatoes or aloo chopped or cubed to ¾ inch
- 1 ½ cups methi leaves fenugreek leaves (chopped)
- 2 cloves garlic Chopped
- ¾ tsp cumin or jeera
- 1½ tbsp oil or ghee
- Salt as needed
- 2 Green chili slit or chopped
- Pinch turmeric (optional)
- Pinch hing (optional)
- ½ to ¾ tsp Garam masala (optional)
- Pluck methi leaves and add it to a large bowl filled with water.
- Sprinkle one tsp salt over the leaves and set aside for 10 minutes. This helps the mud and pesticide residue to melt off the leaves.
- Wash and peel potatoes.
- Cube them to ¾ inch pieces. Keep them immersed in a bowl of water to prevent potatoes from getting discolored.
Making aloo methi
- Add oil to a pan, add cumin. When they begin to crackle, add garlic and fry till it begins to smell good. Sprinkle hing.
- Drain water from the potatoes.
- Transfer potatoes and sprinkle turmeric. Fry for one to 2 minutes.
- Cover and cook on a low flame until they turn soft. Keep stirring in between. If there is no moisture in the pan sprinkle little water and continue to cook or saute them. OR Alternately you can also use pressure cooked potatoes to quicken the entire process.
- While the aloo cooks, drain off the leaves. Rinse in fresh water. Repeat rinsing if needed.
- Drain off the water completely. Chop them finely.
- Check if the potatoes are cooked by piercing a fork into the aloo.
- When the aloo is soft cooked, evaporate if any moisture is left. Add little garam masala and salt. Stir and fry for a minute.
- Add chopped methi leaves and chilies. Fry until the leaves wilt off. Do not over fry to prevent nutrition loss.
- Serve aloo methi with rice or roti.
NUTRITION INFO (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes