Aloo Methi is a simple aromatic vegan stir-fry recipe made with methi leaves and potatoes. A healthy Indian side that's also a lunchbox recipe.
Make this methi leaves curry recipe in just 30 minutes and serve it with any kind of bread.
So comforting and delicious!
Table of Contents
Love this vegetable combo!
Back in India, we would get fresh methi leaves mainly in winters and that is when mom would make lots of methi recipes.
Also known as fenugreek leaves, they are slightly bitter to taste but very good for health.
Consuming methi improves digestive problems and cholesterol levels, plus it also reduces inflammation inside the body.
It lowers inflammation from outside the body too and adds flavor and spice to food. So it's advisable to use it in cooking.
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Some of my favorite methi recipes are:
- Methi Matar Malai ( Vegan version)
- Garlicky Spinach Peas Fenugreek Curry
- Methi Dal
- Methi Ghavan
Some of my favorite recipes with potatoes are:
Perfect weeknight meal!
Why make this?
It is one of the popular food items on the menus of Indian restaurants for a reason.
- a very simple aromatic methi leaves recipe
- made using basic pantry ingredients
- perfect for winters but can be enjoyed all year through
- mild bitterness works well with the potatoes to give them a nice flavor
- naturally vegan and gluten-free
- a healthy stir-fry recipe
Ingredients needed
A very simple and basic recipe.
Aloo Methi recipe is one of the simplest and quickest Indian Stir-Fry!
Potatoes - I normally use Russet potatoes, Yukon Gold, or Red Potatoes for Indian cooking.
Waxy potatoes work better because they hold their shape after being cooked. You can also use baby potatoes as I have used here.
Fenugreek leaves - Fresh leaves are ideal and can be found at an Indian grocery store. Refer to my notes below on how to clean them.
But if you can't get fresh leaves, you can also use frozen or dried (Kasoori Methi).
BTW, it's really easy to grow them by sowing the methi seeds. They are easy to grow and sprout quickly (3-4 weeks). You can use the homegrown baby leaves in this recipe too.
Spices needed are - Cumin seeds, garam masala, and turmeric powder. Ginger, garlic, and green chilies add to the flavor.
Here's how to make it
One of the quickest and simplest stir-fries!
Before you begin, prep the potatoes first. Peel and cut them into big cubes if using regular sized potatoes. If using baby potatoes, peel and slice them in half.
You can choose to parboil them first or use them raw. The cooking times will vary depending on this.
If using fresh methi leaves, wash them nicely under running water and then separate the leaves from the stems. Chop them roughly and keep them aside.
If using frozen fenugreek leaves or kasoori methi, then you can use them as-is.
- Heat oil
in a pan. Temper cumin seeds. Then add the ginger paste, minced garlic, and chilies. Saute for 1-2 minutes or till the raw smell of garlic disappears. - Then add the potatoes along with turmeric powder, and salt. Mix and saute till the potatoes are cooked.
- Once they are done, add the methi leaves, and garam masala. Toss it all together and cook for 2-3 minutes.
in a pan
. Temper cumin seeds
. Then add the ginger paste, minced garlic, and chilies. Saute for 1-2 minutes or till the raw smell of garlic disappears.
Dining at home never looked any better!
Serving Suggestions
Squeeze lemon juice on top, mix and take it off the flame. Serve this Potato Fenugreek Curry/Aloo Methi with hot roti/chapati/naan/Puri or Bhakhri.
You can also serve it with Dal and Rice. Aloo Methi can also be used as a stuffing for wraps or if your making Indian Quesadilla.
This curry is appetizing and flavorful. The slight bitterness from the fenugreek leaves and the spiced potatoes make this curry delicious.
You can serve this in a lunchbox, serve it as a side dish with any Indian flatbread or prepare it for brunch.
It's a great way to introduce fenugreek to fussy eaters as well, especially kids. Given the nutritional value of it, this methi leaves recipe is a good one to add to your diet.
Top tips, recommendations, and suggestions
Aloo Methi recipe can be made in advance. It stays well in the fridge for 4-5 days. You can also freeze it.
If using Kasoori Methi in place of fresh leaves, then just use 3-4 tbsps. Just a little goes a long way in this case.
You can follow the same recipe to make Aloo Palak. Simply swap methi with spinach.
One of the main pain points when cooking methi recipes is to pluck and clean them properly. Here are some tips to help you with that.
How to pluck the leaves quickly?
Plucking the leaves is one of the most tedious and time-consuming part of the recipe. But I have a hack for you.
Hold the stalk firmly with its roots facing upwards. Then give the leaves a swift pull downwards in one go.
Remember, the thicker stems are bitter to taste and should be discarded. Thin tender stems can be used.
Discard leaves that are discolored, wilted, or turned yellow.
How to clean the leaves?
Once you have separated the leaves from the stems, just soak them in a bowl filled with clean water. All the mud (if any) will settle down in 5-10 minutes.
Discard that water and repeat the above steps till you eventually get clear water. You can even clean the methi leaves a day before and store them in the fridge.
How to remove the bitterness from the leaves?
The bitterness of the fenugreek gives this dish its unique flavor. But if you want, you can reduce the bitterness to some extent.
After cleaning the leaves, leave them in a container and sprinkle some salt over them. After 10 minutes, squeeze out all the water from the leaves and chop roughly.
Salt helps remove some of the bitterness and moisture. I learned this trick from my mom. But I hardly use it as I like the slightly bitter taste it brings to the dish.
Or you can add a teaspoon of sugar while cooking the stir fry or drizzle more lemon juice in the end to balance the flavors. Amchur powder can also be added.
Boiled or raw potatoes?
If you are using raw cut potatoes, the cooking time increases but you can ensure that the potatoes are crispy, not overcooked, and hold their shape.
If you want, you can parboil or boil them first. This will drastically reduce the final cooking time.
The final texture will depend on the way you cook the potatoes.
Tastes the best with Indian flatbreads!
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Aloo Methi | Fenugreek Potato Stir Fry Recipe
Equipment
Ingredients
- 250 gms potatoes
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp ginger paste
- 5-6 cloves garlic
- 2 green chillies or serrano peppers
- 1 tsp turmeric powder
- 1 cup fenugreek leaves or 3-4 tbsps Kasoori methi
- 1 tsp garam masala
- Salt
- 1 tbsp lemon juice optional
Instructions
- Before you begin, prep the potatoes first. Peel and cut them into big cubes if using regular sized potatoes. If using baby potatoes, peel and slice them in half.
- You can choose to parboil them first or use them raw. The cooking times will vary depending on this.
- If using fresh methi leaves, wash them nicely under running water and then separate the leaves from the stems. Chop them roughly and keep them aside.
- If using frozen fenugreek leaves or kasoori methi, then you can use them as-is.
- Heat oil in a pan. Temper mustard seeds and cumin seeds. Then add the ginger paste, minced garlic, and chilies. Saute for 1-2 minutes or till the raw smell of garlic disappears.
- Then add the potatoes along with turmeric powder, and salt. Mix and saute till the potatoes are cooked.
- Once they are done, add the methi leaves, and garam masala. Toss it all together and cook for 2-3 minutes.
- Squeeze lemon juice on top, mix and take it off the flame. Serve this Potato Fenugreek Curry/Aloo Methi with hot roti/chapati/naan/Puri or Bhakhri.
Notes
Nutrition
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Thank you for the delicious and easy to follow recipe.
I am so glad you liked it. Thank you.