Aloo Methi – Potatoes with Fenugreek Leaves

Fragrant methi / fenugreek leaves come together with potatoes to make this simple and delicious Aloo Methi, that is an easy and healthy side for rotis or rice.

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Simple food that just bursts into flavors when combined with the right pairing, that is the whole essence of eating well, in my books. Not a lot of oil or masalas, just highlighting the main two ingredients.

This Aloo Methi recipe that brings together the earthiness of the potatoes along with the fragrance and slight bitterness of the methi leaves is a wonderful example of that.

In Hindi, Aloo is potato and methi is fenugreek. Once you taste some of this, you will know what I am talking about. And trust me, you will not be able to stop at just one serving of this.

This Aloo Methi is

• deliciously simple
• healthy greens in a side
• vegan
• perfect side for a week night dinner.

Methi in English is Fenugreek. They are bitter green leaves with almost a radicchio or arugula quality to it. Fresh fenugreek leaves and fenugreek seeds are very commonly used in Indian cooking.

Dried fenugreek leaves, called Kasuri Methi is the quintessential fragrant garnish in most popular Indian dishes like Paneer Tikka Masala and Butter Chicken.

Potatoes are such a versatile and vital ingredient in Indian cooking. Here are more Indian recipes with potato that you may love.

• Aloo Rasedar – a tangy no – onion, no- garlic potato curry
• Aloo Matar – Potato and Green Peas Curry (Instant Pot recipe)
• Aloo Gobhi Capsicum – a stir fry of potatoes, cauliflower and bell peppers.

Pro tip for no bitter methi leaves

Methi leaves are bitter and can get a lot more bitter when cooked.  My trick that always works like magic, to get rid of the bitterness in fenugreek leaves (Methi in English is Fenugreek) is this. Sprinkle salt over chopped methi and let it rest for several minutes. Then squeeze the leaves to get all the salty water out of it which takes out some of its bitterness too. It is then added to the cooked potatoes along with the turmeric, cumin and chillies to blend well together to a fantastic side dish of Aloo Methi.

How to make Aloo Methi

1. Wash the methi leaves thoroughly and cut the stems near the roots and discard. Chop the rest, place in a bowl and add about 2 tsp salt to it. Mix well and keep aside.
2. Heat the oil in a heavy bottomed pan. Add the cumin seeds, asafetida and dried red chillies. Once the cumin and chillie start to turn color, add the onion and green chillies. Saute till the onions start to become soft.
3. Add the potatoes, give it a quick stir to mix everything together, cover and cook over low heat for 7-8 minutes, till the potatoes are almost tender.
4. Now squeeze the chopped fenugreek leaves to take out any water from them. Add to the pan with the potatoes.
5. Add turmeric powder, coriander powder, Kashmiri chili powder and salt. Give it a quick stir and let it cook over medium heat for 3-4 minutes.
6. Remove from heat and serve hot with rotis and dal or rice and dal.

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Aloo Methi – Potatoes with Fenugreek Leaves

Fragrant methi / fenugreek leaves come together with potatoes to make this simple and delicious Aloo Methi, that is an easy side for rotis or rice.

4.67 from 3 votes

Print Pin Rate

Course: Sides

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 servings

Calories: 238kcal

Author: Manju

GF VEG V

Ingredients

• ▢ 3 tbsp avocado / grape seed oil
• ▢ 1 tsp cumin seeds
• ▢ ½ tsp asafetida
• ▢ 2 dried red chillies
• ▢ ½ red onion , finely chopped
• ▢ 2 Thai green chillies , finely chopped
• ▢ 2 yellow potatoes , peeled and cubed
• ▢ 1 bunch methi leaves , about 1 ½ cups when chopped
• ▢ 1 tsp turmeric powder
• ▢ ½ tsp coriander powder
• ▢ ½ tsp Kashmiri chilli powder
• ▢ salt , to taste and some to sprinkle on the methi leaves

Instructions

• Wash the methi leaves thoroughly and cut the stems near the roots and discard. Chop the rest, place in a bowl and add about 2 tsp salt to it. Mix well and keep aside.
• Heat the oil in a heavy bottomed pan. Add the cumin seeds, asafetida and dried red chillies. Once the cumin and chillie start to turn color, add the onion and green chillies. Sauté till the onions start to become soft.
• Add the potatoes, give it a quick stir to mix everything together, cover and cook over low heat for 7-8 minutes, till the potatoes are almost tender.
• Now squeeze the methi leaves to take out any water from them. Add to the pan with the potatoes. Add turmeric powder, coriander powder, Kashmiri chili powder and salt. Give it a quick stir and let it cook over medium heat for 3-4 minutes. Remove from heat and serve hot with rotis and dal or rice and dal.

Nutrition

Serving: 1cup | Calories: 238kcal | Carbohydrates: 11g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Sodium: 158mg | Potassium: 232mg | Fiber: 3g | Sugar: 5g | Vitamin A: 636IU | Vitamin C: 72mg | Calcium: 22mg | Iron: 2mg

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