Aloo Methi Recipe (Indian Potato Fenugreek Leaves Stir Fry)
Aloo Methi is a delicious Indian stir-fry made with potatoes, fresh fenugreek leaves, and a few spices. Serve this potato fenugreek leaves stir fry as a side dish with roti, steamed rice, and dal. Here is how to make it.
Servings: 4 people
Ingredients
- 3 tablespoons cooking oil I like to use mustard oil.
- ½ teaspoon cumin seed
- ¼ teaspoon asafetida (hing) skip for gluten-free recipe
- 2 teaspoons chopped garlic
- 3-4 green chilies slit into halves
- 2-3 whole dry red chilies stalks removed
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon salt or to taste
- 500 grams peeled baby potatoes or regular potatoes cut into 1-inch pieces
- 250 grams fresh methi leaves (fenugreek leaves) washed and chopped
- ½ teaspoon dry mango powder (amchoor)
- ½ teaspoon garam masala powder
Instructions
- Heat oil in a non-stick or well-seasoned cast-iron pan over medium-high heat.
- When the oil is hot, add cumin seeds, asafetida, garlic, green chilies, and dry red chilies and saute for 15-20 seconds.
- Add coriander powder, turmeric powder, Kashmiri red chili powder, and salt, and saute for 3-4 seconds. Do not cook for too long after adding the spice powders, otherwise they wil burn and spoil the taste of the dish.
- Add the potatoes and saute for 4-5 minutes.
- Now add 2-3 tablespoons of water and cover the pan with a lid.
- Reduce the heat to low and let the potatoes cook until tender (15-20 minutes). Stir once or twice while cooking. Add some more water if the masala is drying.
- Now add the methi leaves and mix well. Cover the pan again and cook for 2-3 minutes.
- Add dry mango powder and garam masala powder and mix well.
- Check for salt and add more if needed.
- Serve hot with roti and dal or parathas.
Video
Notes
You can also add a little sugar or jaggery to balance the bitterness of methi in the sabzi.
You can keep the skin on potatoes or peel them using a vegetable peeler.
This dish can be made using raw or boiled potatoes. I prefer using raw potatoes as they get nice golden brown and hold their shape without getting mushy.
If using frozen methi, thaw it to room temperature, then squeeze it to remove excess moisture before using it to make the recipe. Since frozen methi is already cleaned and blanched, it is more concentrated than fresh methi. Use only half the quantity of frozen methi as you would fresh methi (110 g in this recipe).
Some people use very few methi leaves in their alu methi recipe because it is slightly bitter. It is a personal preference. If you prefer less methi, please reduce its quantity in the recipe.
Nutrition
Calories: 233kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 421mg | Potassium: 582mg | Fiber: 5g | Sugar: 3g | Vitamin A: 373IU | Vitamin C: 60mg | Calcium: 250mg | Iron: 3mg
