Aloo Methi Recipe

Top shot of aloo methi served in a kadhai.

This is a tasty North Indian side dish. It is a dry vegetable made with potatoes and fresh fenugreek leaves.

Course Side Dish

Cuisine North Indian

Keyword aloo methi, potatoes with fenugreeek leaves

recipe aloo methi

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 172kcal

Author Rachna Parmar

Ingredients

3 cups fresh fenugreek leaves
2 potatoes chopped into cubes
3 cloves garlic finely chopped
1 tsp. cumin seeds
1 tsp. red chilli powder or paprika
1 teaspoon amchur dry mango powder optional
salt to taste
1 tbsp. oil

Instructions

Pluck the 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 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 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.

Notes

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

2. You can add amchur or lemon juice right towards the end to take away some of the bitterness of the fenugreek leaves. Some people though prefer this bitter.

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

Nutrition