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Home » Recipes » Cuisine » Indian » Aloo Methi – Potatoes with Fenugreek Leaves

Aloo Methi – Potatoes with Fenugreek Leaves

Published: Mar 20, 2017 · Modified: Sep 30, 2020 by Manju · This post may contain affiliate links · 12 Comments

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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.

Aloo Methi

This post contains affiliate links. For more information on this, please refer to my Affiliate and Advertising Disclosure here.

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.

Aloo Methi (2 of 6)

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.
Aloo Methi (1 of 6)

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.

Aloo Methi (6 of 6)

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
[recipe_key]

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
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!
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Reader Interactions

Comments

  1. Rebecca @ Strength and Sunshine says

    March 23, 2017 at 3:23 pm

    I love fenugreek! Great addition to some potatoes.

    Reply
  2. Amy Katz from Veggies Save The Day says

    March 23, 2017 at 4:45 pm

    This looks amazing! I love all the herbs and spices on top.

    Reply
    • Manju says

      March 23, 2017 at 5:28 pm

      ? thank you Amy!

      Reply
  3. Linda from Veganosity says

    March 24, 2017 at 1:54 pm

    I’ve never cooked with methi leaves. I love all of the herbs and spices you used in this.

    Reply
    • Manju says

      March 24, 2017 at 3:28 pm

      Thank you Linda!

      Reply
  4. Uma Srinivas says

    March 24, 2017 at 7:55 pm

    Yum! This is in my every week menu list. My kids love methi leaves 🙂

    Reply
  5. Pranitha says

    December 08, 2017 at 12:02 pm

    5 stars
    Tried this recipe and it’s very tasty with pooris n phulkas !!

    Reply
    • Manju says

      December 08, 2017 at 2:16 pm

      Thank you Pranita ??

      Reply
  6. Bhuvana says

    October 15, 2018 at 10:00 pm

    4 stars
    It came out very well.My kids loved it.Thankyou

    Reply
    • Manju says

      October 15, 2018 at 10:05 pm

      Thank you, Bhuvana! That makes me so happy, especially to hear that kids loved something with greens in it. Your kids must be wonderful eaters. Kudos!

      Reply
  7. Maria says

    April 24, 2019 at 1:40 pm

    5 stars
    Thank you for posting- I sent my husband to buy some fenugreek and he came back with a big bunch of fresh methi so your recipe saved the day. After salting we couldn’t taste the bitterness at all and it gives an interesting and very tasty spin to the potatoes. I will be looking for methi now every time I pass by the Indian store. Delicious recipe, thanks again.

    Reply
    • Manju says

      May 24, 2019 at 10:48 am

      Absolutely, my pleasure, Maria! Thank you so much for reporting back how much you loved it! I am sorry I just got back to you, your comment was stuck in spam and I just got around to seeing it 🙂

      Reply

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