Aloo Methi Recipe

Aloo methi is a tasty vegan side. Very simple and made with just a few ingredients, it is perfect with rotis or parathas.

It is a regular in my home and is a favourite of the husband. If you are a novice cook, this is the foolproof recipe that you will not go wrong with.

You will also love aloo gobi, aloo palak sabzi, aloo tamatar, Dahi ke Aloo, Garlic Roasted potatoes, Aloo Matar, Dum Aloo, Vrat wale aloo and Jeera aloo.

Ingredients

Methi leaves: Methi or fenugreek leaves are the centerpiece of this recipe. I have used 3 cups here.

Potatoes: 3 medium potatoes are used in the recipe.

Spices: Cumin seeds, dry red chillies (optional), red chilli powder or cayenne, ground coriander (optional) and amchur are used to flavor this dish.

Garlic: I use finely chopped garlic here.

Oil: Mustard oil or olive oil works well.

Salt: Salt is added to taste.

Variations and Substitutions

1. You can use lemon juice in place of amchur in the recipe.

2. I love the slightly pungent taste of cold pressed mustard oil but olive oil works as well.

3. You can skip dry red chillies if you don't have them.

4. Some people also saute 1 finely onion in the recipe.

Serving Suggestions

Hot aloo methi pairs superbly with rotis and parathas and a bowl of dal tadka. Have some salad on the side and it is pure bliss.

You can also have aloo methi as a side with dal and boiled rice!

Instructions

Pluck fresh fenugreek leaves and discard stalks.

Wash them well till there is no grit on them. Strain out all the water.

Now chop them fine. Don't make a paste though.

Take oil in a kadhai/wok and heat it.

Add cumin seeds, dry red chillies split and chopped garlic and cook for about a minute. Don't let the garlic burn.

Now add the chopped potatoes and mix well to coat with oil.

Cover and cook for about 4-5 minutes on low flame till they are nicely browned on all sides and half cooked.

Now add the red chilli powder and salt and mix well.

Add the fenugreek leaves and mix well.

Cover and cook till the leaves have wilted and released water. Takes about 3-4 minutes.

Now cook uncovered and allow all the water to evaporate. Your potatoes should be cooked by now.

This is a dry sabzi and no water must remain.

You can add your amchur powder now and stir well. Cook for one more minute.

Your methi aloo is ready to serve.

Expert Tips

1. You can use baby potatoes in place of normal potatoes. When I do so, I leave the skin on. They taste quite good that way.

2. You can add amchur powder or lemon juice right towards the end to take away some of the bitterness of the fenugreek leaves.

3. I prefer to use mustard oil but you can use any oil you like.

Here is my recipe:

📖 Recipe Card

This is a really simple recipe. Serve it with some dal tadka and rotis for a satisfying meal.

If you like methi or fenugreek leaves, do also try my methi theplas or parathas recipe.