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Aloo Methi

Find the perfect recipe for Aloo Methi, made with potatoes, green chilies, and fresh and aromatic methi leaves (fenugreek leaves)- an amazing winter meal when teamed with hot roti!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
25 mins
Total Time
45 mins
Servings: 4 people
Calories: 127 kcal
Cuisine: Indian

Ingredients

  • 250 gm fenugreek leaves (unsorted) methi leaves
  • 5 small potato
  • 1 teaspoon haldi
  • 1.5 teaspoon red chilli can adjust
  • ½ teaspoon amchur
  • 1 teaspoon cumin seeds jeera
  • 1 small green chilli optional
  • 1.5 tablespoon mustard oil
  • 1 teaspoon garam masala
  • salt as per taste

Instructions

    Cup of Yum
  1. Gather the methi leaves. I had sorted them ahead of time. Chop them or use them as is. Wash them thoroughly under running water. Take a potato and chop it in not-so-thick slices. While you prep veggies, you may burn mustard oil as shown. The dark yellow color of the oil will change to light yellow when heated on stove top full flame for 2-3 minutes.
  2. Once the oil is a bit warm, fry potatoes on slow flame. It will take about 10 minutes. But aloo would be really browned and crispy.
  3. Add cumin, spices, and salt in the oil. Add washed and drained methi leaves. Slowly methi would leave water and shrink too. Keep sauteing in between. Let the wok be covered with a lid for another 3-4 minutes. Add amchur and garam masala and close the flame.
  4. Aloo Methi is ready. Serve it with Paratha or chapati. Enjoy!

Notes

  • Sort the leaves a day before. The best way to store methi leaves is to keep dry sorted leaves in a clean newspaper or a dry cloth vegetable bag. They can remain good in refrigerator for 3-4 days in winters.
  • Sort the leaves a day before. The best way to store methi leaves is to keep dry sorted leaves in a clean newspaper or a dry cloth vegetable bag. They can remain good in refrigerator for 3-4 days in winters.
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  • Washing is an important step. You may take a colander and transfer the leaves to it and wash under running water. I prefer to first wash them by soaking it in a large steel vessel (with water) and transfer it to another utensil filled with water and keep changing the water. After 2-3 swaps, the dust will be drained and then I transfer it to colander and wash again.
  • Washing is an important step. You may take a colander and transfer the leaves to it and wash under running water. I prefer to first wash them by soaking it in a large steel vessel (with water) and transfer it to another utensil filled with water and keep changing the water. After 2-3 swaps, the dust will be drained and then I transfer it to colander and wash again.
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  • Heat mustard oil on full flame till huge vapors appear to burn it. It would take about 1 min for 1-2 tablespoon of oil. Cool it off. Temper only after cooling off till its warm.
  • Heat mustard oil on full flame till huge vapors appear to burn it. It would take about 1 min for 1-2 tablespoon of oil. Cool it off. Temper only after cooling off till its warm.
  • Methi would shrink as it leaves water and would gradually change color to a darker green. You may fry potatoes to have a crispy aloo methi.
  • Methi would shrink as it leaves water and would gradually change color to a darker green. You may fry potatoes to have a crispy aloo methi.