Come winter and the market will be bursting with fresh vegetables, especially the greens. So when I found these beautiful Fenugreek leaves, I knew I had to buy it. I hail from South India and we do not use these leaves at all in our food. In fact, if I tell my Mom that I made this dish of Potatoes stir fried with Fenugreek leaves, she would be bewildered for sure. “Isn’t that bitter?”, she would say in open-mouthed astonishment but Aloo Methi is anything but that.
Aloo Methi is a delicious dry dish where in potatoes are sauted with fenugreek leaves and spices. Fenugreek leaves are light green in color, have a distinct sweet smell and is a little bitter in taste. They are healthy and is packed with nutrients. To remove the bitterness, wash the leaves well, sprinkle salt and keep aside for 10-15 minutes.
We all love recipes that are simple and for everyday meal. This is one of them. Aloo Methi is an everyday dish for it is easy to make and with everyday ingredients. The softness of potatoes and the light yet pleasing bitterness of Fenugreek makes the dish quite exotic.
The rich aroma and flavor is guaranteed and it is great as a side dish to Phulka Rotis and rice. The recipe is quick and in under 20 minutes you can make a nutritious and flavorful dish.
This Sabzi when combined with mild spices, makes it delectable to the palate.
Recipe:
Aloo Methi is a delicious dry dish made where in potatoes are sauted with fenugreek leaves and spices.
Ingredients
- 3 medium size potatoes
- 2 tablespoons oil
- 1/2 teaspoon cumin seed
- 1/8 teaspoon asafeotida
- 3 dry red chilies
- 1/4 teaspoon turmeric
- 1 tablespoon coriander powder
- 2 cups fenugreek leaves chopped
- 1 teaspoon salt
- 1/4 teaspoon red chili powder
Instructions
- Wash and peel the potatoes. Cut them into small cubes.
- Heat oil in a saucepan over medium-high heat. When hot, add the cumin seeds.
- When it cracks, add asafeotida and red chilies. Stir for a few seconds.
- Add potatoes, turmeric powder, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well.
- Turn down heat to medium. Cover and cook for about 15 minutes.
- Stir in between so that the potatoes do not stick to the pan.
- Turn off the heat and serve hot.
Notes
You can add a pinch of Dry Mango powder in the end to give it a unique taste.
Tweet ThisLast day, I announced on my Facebook Page about #NaBloPoMo. Well, this November, I am participating in the Daily Blogging Challenge #NaBloPoMo hosted by BlogHer. I know it is madness to even think of enrolling a food blog in such a challenge but yes, I am known for my impulsiveness.
I hope I stick to this and that you get to see some fantastic dishes in this space after a month of hibernation. There will be recipes from all forte – soups, starters, greens, rice, desserts. You name it. We’ll have it here. So, keep supporting and help spread the word.
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Trying this out tomorrow. . Thanks !!!
This looks delicious! I don’t know where I would find fenugreek leaves, but now I am going to make a point of looking for them so I can make this. XO
Looks pretty easy to make! and looks great too! I’m sure the kids will love it!
Aaloo methi is a very common dish our homes. Just a couple of days back my MIL made it and it was yum. If I could share the Punjabi angle – use mustard oil and a tadka of coriander seeds. Add tomatoes and the taste would come out even better 🙂
Okay, so tomorrow I’m going to try out this version. Thanks for the points, Parul. 🙂
Reminds me that I need to get some methi. Love aloo methi.
A recent find, I love it too!
I am wishing that just by reading this post, I would magically have the dish ready in the kitchen – now if only that could be made possible.
loved the pics Shalzz
Thanks, love. It is easy. I hope you try 🙂 If we ever meet, I will definitely prepare this for you.
I love methi and this is an all-time fav at home ! So a must cook one 🙂
Your food pics are done very well (y)
Thanks very much, dear Uma. I hope you try this soon. Share some pics if you can 🙂
This one such a favourite. It doesn’t need much skill, cooks fast and tastes great. Thanks Shalini.
Thanks, Tulika. It is recently find for me though and I’m loving it!
You can do it!!! #NaBloPoMo This dish sounds delish…since Fenugreek is supposed to help with breastfeeding and increasing your milk supply I wish I had known about this when I was breastfeeding!
Thanks, Carissa. Welcome to my lil’ space!
Aloo Methi is an everyday recipe… easy, tasty and awesome. Yet, every time you taste it, it feels exotic, with the softness of potatoes and the pleasing bitterness of methi. Indeed, this Punjabi favourite deserves the global fame that it has earned! You will find that this recipe is made with everyday ingredients like ginger, garlic, jeera and red chillies, yet it has a rich aroma and flavour that makes you eat an extra chapati or two. Cooking the potatoes for so long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well. Serve this tasty Aloo Methi with rotis and parathas.
Wow, you know so much about this recipe! Guess it’s prepared everyday at your home!
I love aloo methi. Your pics look mouthwatering.
It’s great we are doing NaBloPoMo together
Thanks, dear Amrita. Amd yes, it feels awesome to do NaBloPoMo with you 🙂
I’m a fan of aloo, but not of methi 😀 Looks yummy though. Send me some. I’ll just filter out the methi 😉
Geee.. 😀 I would better send you some sauted potatoes then. No trouble of removing the methi 🙂
Wow! Alu Methi reminds me of mom’s food! The fragrance and taste, unbeatable! I want it now 🙁 Mouth watering post 🙂
Thanks, Suman. I understand that this dish is popular in Punjabi household. No wonder you miss your mom! 🙂
I am glad that that the winters have arrived and so has the methi. I love methi in any form. Today, I made methi paranthas for breakfast and I am going to have them for lunch too. I make aloo methi the way you have shared it though sometimes add chopped tomatoes too.
I so love methi paranthas. I should try making some. It was only yesterday that our neighbor brought us some.
I will try adding tomatoes to aloo methi. Thanks for the tip, Shilpa 🙂
That looks so yumm!Aloo and methi -is the winters bestest ingredients ever and what a way to combine them. great pics Shalzz
Thanks, Menaka. For me, the taste of methi is a recent find. I love them 🙂
God! You make the humble Aloo-Methi look so good!
This is a staple favorite in our Punjabi households with tadke wali Moong Dal and Parathas as an accompaniment.
Looking forward to feasting my eyes all through the month via your pics!
Yay. Glad that you liked the pics. I am also looking forward to your posts all through this month, Mayuri. I so love your write. <3
These pics are lovely.. especially the one of the fenugreek leaves alone. it has a look like as though the leaves are falling down from a height!
Wow! I’m glad! 🙂
Thanks, Roshan.
I love aloo methi – quick and sinple. Thanks for sharing. Looking forward to read more recipes