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Aloo Methi Recipe

Time and servings

Nutrition

Per servings.

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About

Aloo Methi is a popular North Indian curry that brings together potatoes and fenugreek leaves in a simple yet flavorful mix. The sweetness of potatoes balances the slight bitterness of methi leaves, making it a unique choice. It is often prepared as a dry or semi-dry curry, though it can be adapted into a gravy style. The dry version is the most loved and frequently cooked at homes and dhabas. Its simplicity makes it a top choice for dhaba menus where quick and tasty dishes are in demand. Unlike heavy paneer or meat curries, Aloo Methi is light yet satisfying and pairs well with any type of Indian bread. This balance of taste and ease of cooking explains why it remains a timeless dish. It is also healthy due to the iron-rich methi leaves and the starchy comfort of potatoes. In addition, Aloo Methi has also gained popularity among bachelors and college students who begin their cooking journey with it. The reason is its straightforward method and minimal ingredients, which make it easy to prepare. With just a handful of spices, it delivers a wholesome and tasty curry. Its adaptability to both simple and slightly rich versions keeps it versatile for any setting. Many prefer it over premium curries when looking for something comforting and homely. At roadside eateries, it serves as a quick meal that pairs equally well with roti, naan, or paratha. This versatility keeps it in demand across different dining spaces. The harmony of potatoes and fenugreek leaves turns it into a distinct everyday curry. Fun Fact:
Fenugreek leaves not only flavour the curry but also aid in digestion and controlling blood sugar. This makes Aloo Methi a rare mix of taste and health in Indian cuisine.

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Ingredients

  • 1 bunch methi / fenugreek (finely chopped)
  • 2 tbsp oil
  • 1 tsp cumin
  • 10 clove garlic (finely chopped)
  • 1 inch ginger (finely chopped)
  • 2 chilli (finely chopped)
  • 1 onion (finely chopped)
  • 3 potatoes (chopped)
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp salt
  • 2 tomato (finely chopped)
  • ½ tsp garam masala
  • ½ tsp kala namak

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Instructions

  1. Firstly, in a kadai, heat 2 tbsp oil. Add 1 tsp cumin, 10 cloves garlic, 1 inch ginger, 2 chilli and saute well.
  2. Also, add 1 onion and sauté until the onion changes colour.
  3. Add 3 potatoes and sauté for a minute.
  4. Cover and cook for 5 minutes, or until the potatoes are cooked well.
  5. Now add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tsp salt and saute till the spices turn aromatic.
  6. Further add 2 tomato and cook till tomato softens.
  7. Add 1 bunch of chopped methi and cook on a low flame until the methi is well-cooked.
  8. Now add ½ tsp garam masala, ½ tsp kala namak and mix well.
  9. Finally, squeeze some lemon juice and enjoy the Aloo Methi Recipe with roti.

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Step-by-step

1
Firstly, in a kadai, heat 2 tbsp oil. Add 1 tsp cumin, 10 cloves garlic, 1 inch ginger, 2 chilli and saute well.
2
Also, add 1 onion and sauté until the onion changes colour.
3
Add 3 potatoes and sauté for a minute.
4
Cover and cook for 5 minutes, or until the potatoes are cooked well.
5
Now add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tsp salt and saute till the spices turn aromatic.
6
Further add 2 tomato and cook till tomato softens.
7
Add 1 bunch of chopped methi and cook on a low flame until the methi is well-cooked.
8
Now add ½ tsp garam masala, ½ tsp kala namak and mix well.
9
Finally, squeeze some lemon juice and enjoy the Aloo Methi Recipe with roti.Aloo Methi Recipe

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Video

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Tips

Aloo Methi is a must-have dish with any Indian bread. It balances heavy curries like paneer or meat curries and makes the meal complete.
  1. Cleaning: Always wash methi leaves well to remove mud and bitterness. Use only fresh and tender leaves.
  2. Boiling: Parboil potatoes before cooking to reduce frying time. This keeps the curry light and soft.
  3. Spices: Use minimal spices to let the methi flavour shine. A pinch of hing adds depth.
  4. Cooking: Cook methi leaves on low heat to avoid burning. Stir gently to retain freshness.
  5. Serving: Serve hot with roti or paratha for the best taste. Add a side of curd or salad.

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Notes

  • Firstly, soaking methi in salt water helps to reduce bitterness. However, you can skip the step and just wash in running water if you are comfortable with bitterness.
  • Also, you can use the boiled potato to reduce the amount of oil used.
  • Additionally, the recipe can also be prepared without onion and garlic.
  • Finally, the Aloo Methi Recipe can also be made with green chilli instead of chilli powder.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/aloo-methi-recipe-alu-methi-recipe/