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.
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What is aloo methi
Aloo Methi recipe is one of the simplest and quickest Indian Stir-Fry! Aloo means potatoes and methi means fenugreek in Hindi. It is one of the popular vegan dishes from the North Indian cuisine and on the menus of Indian restaurants. This earthy and rustic dry curry blends the softness of spiced potatoes and the pleasing bitterness of methi leaves beautifully, making it a classic. Add this Indian vegan simple side dish packed with flavors to your weekly menu rotation! This curry is appetizing and flavorful.
Is methi healthy
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. It's also rich in fiber and is a good source of iron.
Recipes like these are also 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. Methi Matar Malai, Methi Dal, Methi Ghavan, and Gobi Methi are some recipes that you can make with this healthy green vegetable. We also consume methi in the dried form and its called Kasuri methi. It's a flavoring herb and is added towards the end of the dish. Its crushed between the palms to release its flavors and then added to the dish. Methi seeds are also consumed and we add it to recipes like Sambhar, idli batter and dosa batter.
Why make this
- great way to include green leafy vegetables in the diet
- 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, nut-free, soy-free, and gluten-free
- a healthy stir-fry recipe
Ingredients needed 🧾
Potatoes - I normally use Russet potatoes, Yukon Gold, or Red Potatoes for Indian cooking. You can use regular ones or baby potatoes and they can be with or without skin. Waxy potatoes work better because they hold their shape after being cooked.
Fenugreek leaves - Fresh methi leaves are ideal and can be found at an Indian grocery store. These South Asian stores also carry pre chopped methi in frozen section. You can get that too. 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, turmeric powder, ginger, garlic, and green chilies add to the flavor.
Besides these ingredients, cooking Aloo Methi in mustard oil brings out it flavors even more. But feel free to use any vegetable oil, olive oil or vegan ghee.
How to make it 🔪
- 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. Pat them dry if its too watery. Chop them roughly and keep them aside. If using frozen fenugreek leaves, then you can use them as-is.
- Heat oil in a pan. Temper cumin seeds. Then add the minced ginger, and garlic along with minced green chilies. Saute for 1-2 minutes or till the raw smell of garlic disappears.
- Then add the potatoes along with turmeric powder, gluten-free asafoetida, and salt. Mix and saute till the potatoes are cooked. Give notes for par boiled, frozen, baby potatoes - takes 5 minutes to cook after microwaving it for 12 minutes.
- Once they are done, add the methi leaves. Toss it all together and cook for 2-3 minutes.
- Add garam masala. Sprinkle amchur masala or squeeze lemon juice on top, mix and take it off the flame.
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 along with raita or a bowl of lentil on side for a satisfying meal. You can also serve it with Dal and Rice or Masala Khichdi. Aloo Methi can also be used as a stuffing for wraps or if your making Indian Quesadilla. You can pack it lunchbox with roti, serve it as a side dish with any Indian flatbread or prepare it for brunch.
Top recipe tips 💭
Tomatoes can also be added for a tangy flavor. Add them after you saute the onions. Add a tablespoon of crushed peanuts as garnish for a nutty flavor. Another variation is to mix all the spices with yogurt and add to the pan. Saute the potatoes in this spiced yogurt mixture to give it a different flavor.
Use baby potatoes (with or without the skin) instead of regular ones. Keep them whole or cut them in half. The key is to not overcook the potatoes. They need to hold their shape and not turn mushy. You can follow the same recipe to make Aloo Palak. Simply swap methi with spinach. To experiment, you can also use baby kale, dill leaves, or mixed greens instead of fenugreek leaves. Potatoes can also be swapped with paneer, soya chunks or tofu.
Recipe FAQs 📖
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.
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 10 minutes. Discard that water and repeat the above steps till you eventually get clear water.
You can even clean the methi leaves a couple of days before and store them in the fridge. Pack unwashed dry leaves in air tight containers or in a ziptop bag for later use with a paper towel at the bottom.
The bitterness of the fenugreek gives this dish its unique flavor. But 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. You can also add a teaspoon of sugar while cooking the stir fry or drizzle more lemon juice or amchur powder in the end to balance the flavors.
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.
If fresh fenugreek leaves are not available then you can use Kasoori methi (dried fenugreek leaves). Soak ½ cup of Kasuri methi in water for 5 minutes then squeeze the excess water and add to the recipe.
Aloo Methi recipe can be made ahead of time. It stays well in the fridge for 4-5 days. You can also freeze it for 2 months. Reheat as needed and serve with any Indian flatbread. Leftovers can also be stuffed in sandwiches, quesadillas, or wraps.
Recipe 📖
Aloo Methi | Fenugreek Potato Stir Fry Recipe
Equipment
Ingredients
- 24 oz potatoes
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon gluten-free asafoetida
- 1 inch ginger
- 5-6 cloves garlic
- 3 green chillies or serrano peppers
- 1 teaspoon turmeric powder
- 2 cups fresh fenugreek leaves
- 1 teaspoon garam masala
- Salt
- 1 tablespoon 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, then you can use them as-is.
- Heat oil in a pan. Temper cumin seeds. Then add the minced ginger, and garlic along with minced green chilies. Saute for 1-2 minutes or till the raw smell of garlic disappears.
- Then add the potatoes along with turmeric powder, gluten-free asafoetida, and salt. Mix and saute till the potatoes are cooked. Give notes for par boiled, frozen, baby potatoes - takes 5 minutes to cook after microwaving it for 12 minutes.
- Once they are done, add the methi leaves. Toss it all together and cook for 2-3 minutes.
- Sprinkle amchur masala or 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
Wow! I just made this and it tastes incredible. It was so easy to make and has a ton of flavor. Plus, I had everything on hand so everything came together perfectly. Thank you for sharing such a lovely recipe. I’m and new fan 😀
Thank you so much. It means a lot.
Thank you for the delicious and easy to follow recipe.
I am so glad you liked it. Thank you.