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Aloo Methi – Potatoes with Fenugreek Leaves

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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 Potatoes Fenugreek Leaves

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.

Methi Fenugreek Leaves

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.

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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.

aloo-methi4

This Sabzi when combined with mild spices, makes it delectable to the palate.

Recipe:

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Aloo Methi – Potatoes with Fenugreek Leaves

Prep Time: 5 minutes

Cook Time: 15 minutes

Serving Size: 3

Aloo Methi

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

  1. Wash and peel the potatoes. Cut them into small cubes.
  2. Heat oil in a saucepan over medium-high heat. When hot, add the cumin seeds.
  3. When it cracks, add asafeotida and red chilies. Stir for a few seconds.
  4. Add potatoes, turmeric powder, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well.
  5. Turn down heat to medium. Cover and cook for about 15 minutes.
  6. Stir in between so that the potatoes do not stick to the pan.
  7. 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.

[tweetthis]Aloo Methi is a delicious dry dish where in potatoes are sauted with fenugreek leaves and spices.[/tweetthis]

Last 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.

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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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Comments

  2. 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

    Reply

  4. 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 🙂

    Reply

  9. 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!

    Reply

  10. 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.

    Reply

  14. 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.

    Reply

    • 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 🙂

      Reply

  16. 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!

    Reply

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  1. […] #NaBloPoMo challenge, I told you about my love for Methi/Fenugreek leaves through a recipe for Aloo Methi or Potatoes in Fenugreek leaves. But this wasn’t the case three years ago. I was hesitant to […]

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