Aloo Methi Recipe
User Reviews
5
Aloo Methi Recipe
Description
This Aloo Methi recipe uses medium potatoes and packed, coarsely chopped fenugreek leaves cooked in neutral or mustard oil. The cooking starts with heating oil and seasoning with cumin seeds and optional asafoetida, releasing their fragrance. Garlic and green chili are sautéed briefly before adding potatoes, which are cooked until slightly crisp, providing texture contrast.
Next, turmeric and red chili powder add warm color and mild heat, combined with salt to taste. The methi leaves are stirred in last, wilting down to blend their slightly bitter and fresh flavor with the spiced potatoes. The dish yields a balance of crisp-tender potatoes and aromatic greens, enhanced by mustard oil’s sharpness if used.
Aloo Methi pairs well with Indian breads or rice and can accompany various meals as a flavorful vegetable side. Its simple ingredient list showcases common spices and ingredients accessible in many kitchens.
Ingredients
- 2 tablespoon neutral cooking oil I use mustard oil, or any preferred oil, generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1 pinch asafoetida optional, skip for gluten-free, aka hing
- 3 cloves garlic diced
- 1 green chili pepper slit into 2 or chopped
- 2 potato medium, around 300 grams
- 3.5 cups fenugreek leaves packed, washed and chopped coarsely, aka methi
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon Kashmiri red chili powder optional, adjust to taste
Instructions
Prepping Methi leaves
- Pluck the methi leaves and wash them. Place the plucked methi leaves in a large bowl and fill it with water to clean the leaves. Then drain the excess water using a colander and leave them to air-dry. If you are in a hurry, you can spread those leaves on a clean kitchen towel and gently dab to take the excess water out.
- Chop the methi leaves. You can chop them up coarsely, no need for fine chopping as they wilt when cooked.
Making Aloo Methi
- Heat oil in a large, heavy-bottom saucepan on medium-high heat. If using mustard oil, heat it till it smokes. Then reduce heat a little and add cumin seeds and asafoetida. Let them sizzle for a few seconds.
- Add garlic and gree chili pepper. Saute for about 30 seconds until the garlic changes color.
- Add the chopped potato and stir. Saute the potatoes in oil for 3-4 minutes until they are slightly cooked and crisp on the outside.
- Add salt, turmeric, red chili powder, and the chopped methi leaves. Stir well.
- Cook for 7-8 minutes while stirring frequently until the leaves are cooked well. The leaves will release liquid and then dry out. Keep the pan open at all times; no need to cover it with a lid.
- Once the moisture is completely dried, the Aloo Methi is ready. Turn off the flame.
- Enjoy with roti or paratha, along with a side of raita!
Instant Pot Method
- Heat oil in the instant pot on sauté mode. Add cumin seeds and asafoetida and let them sizzle. Add garlic and green chili and fry till the garlic is fragrant. Add the cubed potatoes and spices along with 1/4 cup water and mix well. Add the chopped methi leaves on top of the potatoes. Do not stir. Press Cancel. Close the lid with the vent in the sealing position and pressure cook for 1 minute at high pressure. Once the cooking is done, quick release the pressure and open the lid. There will be some liquid. Now turn on saute mode and saute for 1-2 minutes. This will help to dry the liquid. Aloo Methi is ready to be served.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 445mg | 19% |
| Potassium | 24mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 1096mg | 110% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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