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.
Servings: 3
Calories: 459kcal
Ingredients
- 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
Instructions
- 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
Notes
Serving Suggestions
- 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.
Nutrition
Calories: 459kcal