Aloo Methi – Indian Recipe
The history of aloo methi traces back to the culinary traditions of North India, particularly regions like Punjab and Uttar Pradesh, where fenugreek (methi) grows abundantly and is commonly used in cooking. Potatoes (aloo), introduced to India during the colonial period, quickly became a staple ingredient in various Indian cuisines due to their versatility and adaptability to different cooking methods.
The combination of potatoes and fenugreek leaves in aloo methi likely emerged as a way to utilize seasonal ingredients and create a flavorful and nutritious dish. Fenugreek leaves, known for their slightly bitter taste and distinct aroma, add depth of flavor to the dish, while potatoes provide a hearty and comforting element.
Over time, aloo methi has become a beloved vegetarian dish enjoyed across India and even internationally, thanks to the growing popularity of Indian cuisine worldwide. It’s often served in homes, restaurants, and during festive occasions, showcasing the rich culinary heritage of North Indian cuisine.
While specific historical records about the origins of aloo methi may be scarce, its enduring popularity and presence in Indian culinary culture highlight its significance as a traditional dish that continues to delight food enthusiasts around the world.
Note – this may look like different pictures than what got you here. We were finding that readers were having issues with the recipe so we totally simplified it from its authentic style (which was quite time consuming)! Please give us your feedback in the comments. We welcome constructive comments that will help us serve you better!
Aloo Methi Recipe
“Aloo Methi” is a popular North Indian dish made with potatoes (aloo) and fenugreek leaves (methi). It’s a simple yet flavorful dish where the bitterness of the fenugreek leaves complements the earthiness of the potatoes.
Typically, the fenugreek leaves are washed thoroughly to remove any bitterness, then chopped and cooked with potatoes along with spices like cumin, turmeric, coriander, and chili powder. It can be enjoyed with roti (Indian flatbread) or rice.
Here’s a fast and simple recipe for aloo methi (this is not the centuries old original recipe published by us)
Aloo Methi – Indian Recipe
Description
Typically, the fenugreek leaves are washed thoroughly to remove any bitterness, then chopped and cooked with potatoes along with spices like cumin, turmeric, coriander, and chili powder. It can be enjoyed with roti (Indian flatbread) or rice.
Here's a fast and simple recipe for aloo methi (this is not the centuries old original recipe published by us)
Ingredients
Instructions
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In a large pot full of water, soak methi leaves along with 1 tsp salt. (Do not use the stalks)
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Peel and sube potatoes.
In another Pot full of water soak the potatoes. -
Rinse Methi Leaves well making sure the dirt and bitterness of methi is gone.
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Finely chop the methi leaves and keep aside.
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In a large Pan or kadai, heat 2 tbsp oil and splutter 1 tsp cumin
I use a 3ply or a 5 ply stainless steel Pan with Cover. I also cook on a medium heat in the 5 ply pan where usually, I have to cook at full heat with other vessels. -
Saute 1 onion followed by 2 green chillies and 1 tsp ginger garlic paste.
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Add the cubed potatoes.
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Fork check the potatoes - when they are semi-tender, Add ¼ tsp turmeric, 1/2 tsp salt & a pinch of hing.
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Saute for a minute making sure the oil is coated well.
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Add ¼ cup water.
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Cover and cook for 10 minutes or until potatoes are cooked completely.
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Now add in chopped methi leaves and ¼ tsp salt.
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Saute for 1 minute or until methi shrinks.
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Cover and cook for 5 minutes or until methi is cooked completely
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Now add lemon juice and mix well.
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Enjoy aloo methi sabzi with hot chapati, roti or parathas with Raita.
Serving Size 1 Bowl
Servings 1
- Amount Per Serving
- Calories 223kcal
- % Daily Value *
- Total Fat 9g14%
- Sodium 483mg21%
- Potassium 1059mg31%
- Total Carbohydrate 29g10%
- Dietary Fiber 6g24%
- Vitamin A 93 IU
- Calcium 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Methi leaves only. Do not use the stalks as they taste bitter.
- Chop Methi Leaves roughly. Do not chop them too fine.
- Some recipes will ask you not rinse the leaves. We DONOT recommend it. Soak and then wash leaves thoroughly.
- Do not add a lot as aloo methi can taste bitter. But, you can add more or less amount of leaves to suit your palete.
- We use Rice Bran oil for stir frying as it is the healthiest in our eyes. You can use any oil (many centuries ago Mustard Oil was used) or even ghee for flavour.
If using mustard oil, heat it until smoky hot, reduce the heat and then begin to cook. - Ff your potatoes are old, they will take to long to fry. We suggest that you par boil or grill them in the oven for some time and then stir fry here with tempering & methi leaves.
- Soak cubed potatoes in water while you prepare the methi leaves. Potato will soak up some moisture and stir fry faster in the pan.
Frequently Asked Questions
You can use any other leafy greens to make the recipe the same way. Spinach, Tandalja, Amaranth and Drumstick leaves work well.
Use mustard oil if you like the pungent flavor. Heat the oil until smoky hot before cooking. By doing so you will achieve the flavor and aroma of the dhaba/restaurant.
