Aloo Methi Recipe

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!

We love such simple side dish recipes like aloo gobi, aloo jeera, gajar matar, brinjal fry, bhindi aloo, mix veg recipes. These are easy to make and very versatile. You can serve with rice or roti.

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

The combination of aloo and methi is very popular. I also make a delicious, aloo gobi methi tuk, pulao, sandwich, paratha with methi leaves and aloo.

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.

More Potato Recipes You Might Like

Aloo Gobi

Bombay Potatoes

Potato Roast

Aloo Raita

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.

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Until Next

Harini 🙂

Aloo Methi Recipe