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Aloo Methi served with chapati and pickle jars on the side
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Aloo Methi | Fenugreek Potato Stir Fry Recipe

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.
Course entree, Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Calories 80.95kcal

Equipment

  • pan

Ingredients

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

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.

Nutrition

Calories: 80.95kcal | Carbohydrates: 7.29g | Protein: 2.83g | Fat: 4.38g | Saturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 77.9mg | Potassium: 41.73mg | Fiber: 1.85g | Sugar: 0.91g | Vitamin A: 6.91IU | Vitamin C: 5.5mg | Calcium: 12.67mg | Iron: 1.81mg