Aloo methi recipe is a north Indian style stir fry with potatoes and fenugreek leaves. In this recipe the combination of potatoes and fragrant fenugreek leaves is just brilliant. A simple, hearty and easy dry curry that you can serve with rice or roti. Here is how to make delicious aloo methi with step wise photos.
A simple and easy stir fry recipe with potatoes for those days when we crave soul food. Though a simple recipe, you will be amazed how delicious and flavorful this aloo methi is when served with rice and roti. Just wit a handful of ingredients you can make this curry in flat 20 minutes!
Aloo Methi Recipe- Easy and Delicious!
If you are into cooking simple curries that burst with flavor yet easy and quick to make, this aloo methi is for you! Aloo means potato and methi means fenugreek leaves in Hindi. This curry is basically a quick saute of boiled potatoes with fresh and tender methi leaves, seasoned with some Indian dry spice powders.
I would say this aloo methi is an every day curry recipe that
- can be made in 20 minutes
- Requires no grinding
- Is vegan and gluten Free
- Can be made without onions
- Is perfect to pack in Lunch
Ingredients For Aloo Methi
You will need just 10 ingredients to make aloo methi. Apart from potatoes and fresh methi leaves, we just need Indian pantry staples like turmeric powder, chili powder and garam masala powder.
I have used onions in this recipe which you can easily skip. On the same note you can also add minced garlic along with onions.
We like to make aloo methi with baby potatoes. You can also easily use cubed regular potatoes. Next I have used fresh and very render fenugreek leaves. These tiny and tender leaves are less bitter but very flavorful. If you are using regular methi leaves, you will have to chop them before adding to the curry.\
Variations With Aloo Methi Recipe
Aloo Methi Gravy
To make restaurant style gravy of this dish here are the instructions. Boil and peel the potatoes. Rinse and clean the fenugreek or methi leaves. Puree two large tomatoes with 10 cashews previously soaked in warm water.
Heat 2 tablespoons oil in a pan. Add the peeled potatoes and saute till they turn golden for 6-7 minutes. Remove to a plate.
Add a bay leaf and 2 green cardamoms to the same oil and saute. Next add cumin seeds and saute. Add finely chopped onions and saute till they turn soft. Add minced ginger garlic and slit green chilies. Saute well till nice aroma wafts out from ginger garlic. Now add cleaned methi leaves and saute well followed by tomato puree. Add the spice powders and salt. Mix well, cover and cook for 8-10 minutes in medium flame. Once the tomato puree is well cooked, add 3/4 cup water and simmer for 5-6 minutes. Add the sauteed potatoes and simmer for 3-4 minutes. Garnish with coriander leaves and remove from flame.
Palak Aloo Methi
You can add finely chopped palak or spinach leaves in this recipe. Just add along with methi leaves and saute well.
Aloo Methi With Tomato
Add 1/2 cup finely chopped tomatoes in this recipe for a different flavor. Just add after sauteing the methi leaves and before adding the potatoes. Saute well till the tomatoes turn mushy.
Some Tips To Make Best Aloo Methi
Cleaning Methi Leaves
Methi leaves or fenugreek leaves grow very close to the soil and prone to dirt and mud. So you need to thoroughly clean them before using in any recipe. Pick the leaves and rinse very well in running water for 3-4 times. You can soak the leaves in water for 20 minutes to remove all the mud.
Which Oil To Use?
Use peanut oil or mustard oil for best flavor and taste. While you can use any vegetable oil too, mustard or peanut oil enhances the flavor.
How To Remove Bitterness From Methi Leaves?
Methi leaves are bitter in taste. While I prefer to retain the bitterness you can also remove them to an extent. Soak the cleaned methi leaves in salted water for 15 minutes. Drain and discard the water. Rinse the leaves again in running water once or twice. This step will remove the bitter taste.
Can I Pack Aloo Methi In Tiffin?
This curry is an excellent choice for lunch box. While making for toddlers and kids you can reduce the methi leaves so that the curry is not bitter. You can also use this curry as filling for sandwich or wrap.
So here is the easy recipe for aloo methi dry curry. Do try out and tell me how it turned out in the comments below.
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How To Make Aloo Methi Step by Step Recipe
Prepping The Vegetables
Rinse the baby potatoes and add them to a pressure cooker. Add required water and pressure cook for 2 whistles. Once the pressure is released, peel the potatoes and set aside.
Pick and rinse the methi leaves very well in running water. Chop them finely. I have used tender methi leaves, so added them as such.
Making Aloo Methi
Heat 2 tablespoons oil in a pan. Temper with cumin seeds. Add slit green chilies and saute well.
Add finely chopped onions and saute till the turn soft.
Next add the methi leaves and saute till they wilt.
Add the peeled potatoes and saute well.
Season with salt and chili powder. Also add garam masala powder and turmeric powder.
Mix well and cook in medium flame for 5-6 minutes in open pan. Remove from flame.
Finally add lemon juice and mix well. Serve with rice or roti.
Aloo Methi Recipe
Aloo Methi Recipe
1 CUP = 250 ml
- 25 baby potatoes about 2.5 cups
- 2 cups fenugreek leaves methi leaves
- 2 tablespoons oil preferably mustard or groundnut
- 1 teaspoon cumin seeds
- 2 green chilies slit
- 3/4 cup chopped onions
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- salt to taste
- 2 teaspoons lemon juice
- Pressure cook the baby potatoes for 2 whistles. Let the pressure settle down. Peel the potatoes and set aside
- Pick the methi leaves discarding thick stems. Chop if the leaves are not tender and tiny. Rinse well to remove all the dirt. Set aside.
- Heat two tablespoons oil in a thick pan.
- Temper with cumin seeds.
- Add slit green chilies and saute for a minute
- Next add the chopped onions. Saute till they turn soft
- Add the cleaned methi leaves. Saute well till they wilt.
- Add the boiled and peeled potatoes. Mix and saute for 2-3 minutes.
- Add salt, chili powder, turmeric powder and garam masala powder.
- Mix well, saute and cook for 5-6 minutes in medium flame. Do not cover the pan
- Once done, remove from flame. Add lemon juice, mix well and serve
- You can serve aloo methi with jeera rice, paratha, poori, phulka.
- You can also serve them wrapped in roti as a roll.
- You can use regular potatoes instead of baby potatoes.
- Instead of onions you can add a pinch of asafoetida.