Church Street New BEL Road

Aloo Methi Recipe

Ingredients

Main Ingredients:

  • 2 cups fresh methi leaves (fenugreek), washed and finely chopped

  • 2 medium potatoes, peeled and diced

  • 2 tbsp oil (mustard oil or regular vegetable oil)

  • 1/2 tsp cumin seeds

  • 1/4 tsp asafoetida (hing)

  • 1-2 green chillies, chopped

  • 1 tsp ginger, grated

  • 1/2 tsp turmeric powder

  • 1/2 tsp red chilli powder (adjust to taste)

  • 1/2 tsp coriander powder

  • 1/2 tsp garam masala (optional)

  • Salt to taste

Optional Garnish:

  • A squeeze of lemon juice

  • Fresh coriander leaves (for extra freshness)

Instructions

  1. Prepare the Methi Leaves:

    • Pluck the methi leaves from the stems. Wash them thoroughly in a bowl of water 2–3 times to remove all dirt.

    • Drain well and finely chop. Set aside.

  2. Cook the Potatoes:

    • Heat oil in a pan or kadai on medium heat. If using mustard oil, heat it till it starts to smoke slightly, then reduce the heat.

    • Add cumin seeds and let them splutter.

    • Add a pinch of asafoetida, followed by chopped green chillies and grated ginger. Sauté for 30 seconds.

    • Add the diced potatoes. Sprinkle turmeric, red chilli powder, and coriander powder.

    • Mix well to coat the potatoes with spices. Cover and cook for 5-7 minutes, stirring occasionally, until the potatoes are halfway cooked.

  3. Add Methi and Cook:

    • Add the chopped methi leaves to the pan. Stir everything together.

    • The methi will release water; cook uncovered for 5–7 minutes, allowing the moisture to evaporate.

    • Continue cooking on low heat until the potatoes are soft and cooked through, and the methi is well blended and reduced in volume.

  4. Finish and Serve:

    • Sprinkle salt and garam masala. Mix well and cook for another 1–2 minutes.

    • Optionally, squeeze some lemon juice before turning off the heat to balance the bitterness of methi.

Serving Suggestions:

  • Serve hot with phulka, roti, or paratha.

  • It also goes well with dal-rice or curd rice for a comforting Indian meal.

Enjoy the subtle bitterness of methi balanced by soft, golden potatoes and warm spices—a simple yet flavorful dish straight from the heart of Indian kitchens.

Let me know if you want a South Indian-style version or a variation using kasuri methi (dried fenugreek)

 

Aloo Methi