Aloo Methi is a simple Indian stir-fry packed with lots of flavor and nutrition. Sautéed in mild spices, Aloo (Potato) and Methi (Fenugreek leaves) is a wonderful accompaniment to your meal.
Aloo Methi is a simple north-Indian stir fry made with potatoes and fenugreek leaves. In fact, the name of this dish comes from the Hindi words of Aloo meaning potatoes and Methi meaning Fenugreek leaves.
It is a very popular winter-favorite dish in North India. It is also called as Aloo Methi ki Sabji. Similar to my aloo palak recipe, this dish is super easy to make and comes packed with a ton of flavor.
Aloo Methi is also my mother-in-law's favorite dish and we often enjoy having it with roti or paratha and boondi raita. We also love methi matar malai, a rich gravy made of green peas, fenugreek leaves, and creamy cashew-onion sauce.
If you are on a vegan and gluten-free diet, then Aloo Methi is your perfect diet companion.
Fenugreek Leaves Nutrition
Fenugreek leaves are part of a small bushy plant that are commonly used as a spice, herb and even as a medicinal remedy. The fenugreek plant also has small white flowers and pods with small , golden- brown seeds. These are called methi seeds, and often used in Indian cooking.
Its leaves are oblong in shape and are widely used in Indian cuisine. They come with a slightly bitter taste that increases with drying. The sun-dried version of these leaves is called Kasoori Methi, They come with a bitter yet crave-worthy taste. They are added in indian dishes such as Paneer Tikka Masala to increases the flavor and aroma of the dish.
Here are some of the nutritional benefits of fenugreek leaves:
- It is high fiber content helps in controlling diabetes and regulates blood sugar levels.
- Fenugreek helps in lowering your cholesterol levels.
- It has high iron content along with potassium, fiber and calcium.
- It provides an excellent dose of Vitamin K and other minerals.
- If you are a new mom, consuming fenugreek leaves will help in better lactation.
- It aids in digestion and has anti-inflammatory properties.
How to make Aloo Methi?
Before you start making dhaba style aloo methi recipe, you need to pluck the leaves individually 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.
Then it is time to chop those methi leaves. You can chop them up coarsely, no need for fine chopping as they wilt while you stir-fry them. Also, when chopping them up, it might seem like a lot, but as they wilt the quantity of the final subzi will be much lesser.
Your final dish's volume will be mostly from the potato cubes you add along with the leaves. Chop the potatoes into small cubes. Usually, mustard oil is used to make this aloo methi recipe.
- Take a large heavy bottom saucepan and heat oil in it on medium-high flame. Once the oil is well heated, reduce the flame to medium and add some cumin and asafoetida.
- Once the cumin sizzles, add the chopped garlic and green chilis and sauté till garlic changes its color.
- Then add chopped potatoes and sauté them well till they are slightly cooked and crisp on the outside.
- Then add the spices- turmeric powder, red chili powder along with salt and chopped methi leaves. Stir them well till all the ingredients are mixed well.
- Cook for 7-8 minutes and stir the mixture evenly for uniform cooking of the potatoes and until the leaves are cooked well.
- While cooking these fenugreek leaves, they release water initially, which will dry out while cooking. It will also help in softening the potatoes.
- While cooking keep the saucepan open so that the liquid doesn't make the potatoes soggy.
- Once the moisture is completely dried, your Punjabi style Aloo Methi recipe is ready.
- Transfer it to a serving bowl and enjoy with it roti or paratha and a side of raita.
Aloo Methi Recipe
- 2 tablespoon Oil I use mustard oil, or any preferred oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 pinch Asafoetida (Hing) optional, skip for gluten-free
- 3 cloves Garlic diced
- 1 Green Chili Pepper slit into 2 or chopped
- 2 Potatoes medium, around 300 grams
- 3.5 cups Methi (Fenugreek leaves) packed, washed and chopped coarsely
- ½ teaspoon Ground Turmeric (Haldi powder)
- ½ teaspoon Salt adjust to taste
- ½ teaspoon Kashmiri red chili powder optional, adjust to taste
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. 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 with a lid.
- Once the moisture is completely dried, the Aloo Methi is ready. Turn off flame.
- Enjoy with roti or paratha, along with a side of raita!
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.