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aloo methi

Aloo methi

Aloo methi is a simple Indian dish made by stir frying potatoes with fenugreek leaves and spices. It is healthy, delicious and aromatic. It goes well with rice or roti.

For best results follow my detailed step-by-step photo instructions and tips.

© Swasthi's Recipes

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 250 grams potatoes (2 cups chopped to 1 inch pieces)
  • 1 ½ cups methi leaves fenugreek leaves (tightly packed, roughly chopped)
  • 2 cloves garlic (chopped or ¾inch ginger chopped)
  • ¾ teaspoon cumin seeds (jeera)
  • 2 tablespoons oil or ghee (or mustard oil)
  • ½ teaspoon salt (adjust to taste)
  • 2 green chilies slit or chopped
  • ¼ teaspoon turmeric (optional)
  • 1 pinch hing (asafoetida, optional)
  • ½ to ¾ tsp garam masala (optional)

How to make the recipe

Preparation

  • 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 to get rid of the mud and pesticide residue from the leaves.
  • Wash and peel potatoes.
  • Cube them to 1 inch pieces. Keep them immersed in a bowl of water to prevent potatoes from getting discolored. This also helps the potatoes to stir fry or cook faster.

Making aloo methi

  • Add oil to a pan, add cumin. When they begin to crackle, add garlic and green chilli. Fry till garlic begins to smell good. Sprinkle hing.
  • Drain water from the potatoes.
  • Transfer potatoes to the pan 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.
  • While the aloo cooks, drain off the leaves. Rinse in fresh water. Repeat rinsing if needed.
  • Drain off the water completely. Chop them roughly.
  • When the potatoes become fork tender, add garam masala and salt. Stir and fry for a minute.
  • Add chopped methi leaves. Fry until the leaves wilt completely and a nice aroma comes out. Adjust salt if needed.
  • Serve aloo methi with rice or roti.

NUTRITION (estimation only)

Calories: 158kcal | Carbohydrates: 11g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 489mg | Fiber: 2g | Sugar: 1g | Vitamin C: 4mg | Calcium: 473mg | Iron: 3mg