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Home » Indian Mains - Vegetaraian

Methi Aloo - Fenugreek Leaves With Potatoes

Published: Oct 8, 2014 · Modified: Oct 23, 2021 by Tanvi · This post may contain affiliate links

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Sinfully Spicy - Aloo Methi (Potatoes and Fenugreek Leaves Stirfry) #indian

Aloo Methi is a classic loved dish in the northern regions of india during the winter months. As soon as the winter knocks in, a lot of leafy greens could be spotted on the cart of our sabziwala, the vegetable vendor who used to bring us fresh produce everyday. A regular for more than a decade at my grandma's house, he would bring in a mix of fresh coriander, petite  cauliflowers, slender radishes and baby  potatoes also making sure to stop by the mandi (wholesale market) to stock up his cart with a few pounds of tomatoes, onions and other seasonal produce.Then all day long, he went knocking door to door selling his stash to old and new customers. We did not go to grocery stores then, in those days and even now, such vegetable, fish and poultry vendors bring groceries for fresh meals served on our tables.

Sinfully Spicy - Aloo Methi (Potatoes and Fenugreek Leaves Stirfry) #indian
Sinfully Spicy - Aloo Methi (Potatoes and Fenugreek Leaves Stirfry) #indian

Every now and then if not daily, my grandma and him would have funny altercations, her complaining of the vegetables not being 'that' fresh and costly, him arguing that his wife cooked a delicious sabzi last night with the same thing. A lot of time my grandma would haggle for that extra bunch of cilantro or few limes for it was deemed totally legit to get free herbs after a hefty purchase. On most days, he gave in to the sweet old lady, packing in a few ounces of green chillies and fragrant mint.As the winters ripened, the leafy produce- spinach, methi, beet & turnip greens, radish, mustard became cheaper and cheaper. Needless to say, it would be a green meals fiesta on our dinner table on most of the days, a garlicky methi aloo to spinach dal to palak paneer or sarson ka saag (mustard curry).

Sinfully Spicy - Aloo Methi (Potatoes and Fenugreek Leaves Stirfry) #indian
Sinfully Spicy - Aloo Methi (Potatoes and Fenugreek Leaves Stirfry) #indian

Methi (fenugreek leaves) are used a lot in north indian cooking.Here in the States, you can easily find them fresh in the indian/pakistani stores once the autumn starts to knocks. Avoid using frozen. Broadly, there are two varieties of methi- the small one, with round, dark green and extremely fragrant & delicate leaves called the kasuri methi that you would have noticed me using a lot in my recipes. It has a short season and even during winters it is available only for a couple of weeks. The other variety, the larger one is less fragrant in comparison but has a longer season and can be homegrown easily from methi dana (fenugreek seeds). In indian cooking, seeds as well as leaves, both are used their piquant, bitter flavor. Methi has a unique, tangy bitter flavor which is definitely an acquired taste but trust me it is so addictive.My grandma always used to mix fresh dill (sooaa) leaves whenever cooking methi aloo. Even though I never liked the addition of dill then but now in all these years, I like to add a few tablespoons so that mine comes out tasting like hers. However, do not use a lot of dill as it is a strong herb and can overpower the methi taste. Potatoes lend the dish a nice, comforting earthy flavor as well as balance the bitterness of the greens. Do not be tempted to reduce potato quantity coz then the stir fry will come out quite bitter. The dish is generously flavored with garlic and dried chillies and is a perfect accompaniment to steamed basmati rice dal and a side of mango pickle. The dish keeps very well for hours so you could also wrap up the stir fry in triangle paratha (flatbread) for a hearty lunch at work or school. The dish gets better the next day so plan a few leftovers if you like.

Here are few of my tips and tricks for the best tasting methi aloo that you will make:-

  • When you are cleaning methi, just pick up the leaves and discard the stems. Stems are fibrous and don't taste that good.
  • Always taste your methi bunch before cooking. Depending on the bitterness, decide whether to use red chili powder or not
  • This sabzi tastes so awesome with baby potatoes or new potatoes. Always semi cook the potatoes first because the methi leaves cook really fast. I usually use par boiled potatoes which finish cooking with the greens.
  • I prefer cooking methi aloo in an iron kadai /cast iron pan, it tastes very good.
  • Don't skip the amchoor (dry mango powder), its super important and reduces the bitterness of methi. You can also use few teaspoons of lemon juice instead.

Methi Aloo - Fenugreek With Potatoes

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Methi Aloo - Fenugreek With Potatoes

An indian homestyle sabzi of methi (fenugreek greens) and poatoes flavored with hing, cumin, fenugreek seeds and amchoor. Serve with dal rice or flatbreads.
Prep Time25 mins
Cook Time15 mins
Course: Side Dish
Cuisine: Indian
Servings: 4

Ingredients

  • 3-4 cup methi leaves (from about 4 bunches)
  • 2 large par boiled potatoes, cold, peeled and cubed
  • 3 tablespoon pure mustard oil (mustard oil adds a authentic flavor but grapeseed/avocado oil can be used)
  • ⅓ teaspoon methi dana (fenugreek seeds)
  • ½ teaspoon cumin seeds
  • ⅓ teaspoon hing powder (asafoetida)
  • 3 garlic gloves, thinly sliced
  • 2 dried whole chilies
  • scant pinch of turmeric powder
  • ¼ teaspoon red chili powder (skip if the methi is very sharp)
  • 1 tablespoon fresh dill leaves, chopped optional
  • ⅓ teaspoon amchoor (dry mango powder)
  • Salt

Instructions

  • Pick up the tender shoots and leaves from the long, fibrous methi stems. This step takes time. Then, soak and wash the leaves under running water 2-3 times to remove all the dirt. On a clean kitchen towel, spread the washed methi to completely air dry for atleast 30 to 45 minutes. If you are in a hurry, use paper towel to press down and absorb all the moisture. Ensure that the leaves are totally dry once you are ready to cook else the sabzi will come out watery.Once the methi leaves are dry, chop them.
  • In an iron karahi or heavy pan, heat up the mustard oil on medium until the raw smell goes away. Once hot, temper the oil with methi dana and cumin seeds. Wait till they crackle. Turn the heat to low and immediately add the chopped garlic hing and dried chillies. Wait till the garlicchanges color to light brown and the dried chillies swell, about 10-12 seconds in hot oil. Take utmost care that the garlic does not burn. You can even put off the stove for few minutes.
  • Reduce the stove to low and next add the potato cubes and sprinkle the turmeric and chili powder. Stir around and get the potatoes started in oil. Cook the potatoes for about 2-3 minutes.
  • Add the chopped methi leaves. Stir to combine. The methi leaves will wilt down in 1-2 minutes and you will see the water of the methi  separating. Let cook uncovered for 3-4 minutes on medium low heat and then add the dill. Add the salt next. Stir so that everything is combined. Cover for a 3-4 minutes and cook until the potatoes are done.
  • Once done, methi will be a darker shade of green and will stick to potatoes. Put off the heat, sprinkle amchoor, mix gently (so that potatoes dont break) and let sit for at least 1-2 hours before serving (this is important).
  • Warm up and serve.
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Filed Under: Indian Mains - Vegetaraian Tagged With: aloo methi, Easy Recipe, Fats and Oils/Tel, garlic, healthy indian recipes, healthy recipe, indian bitter greens, indian cuisine, indian curry, indian food, indian food blogs, indian side dishes, indian spices, indian vegetarian, low sugar, nawabi cuisine, north indian fenugreek recipes, north indian recipes, punjabi methi aloo recipe, Recipe from blogs, Red Chilli powder, Salt/Namak, Spices & Seasonings/Masaale, spicy recipe, Turmeric/Haldi, vegan indian recipes, vegetarian

Reader Interactions

Comments

  1. arecipeforgluttony

    October 08, 2014 at 10:52 am

    This looks fantastic, fenugreek & potatoes are a gorgeous combination.

    Reply
  2. Rosa Mayland

    October 08, 2014 at 11:06 am

    Mmmmhhh, that looks ever so scrumptious and healthy! I wonder if I can find methi leaves in Geneva...

    Cheers,

    Rosa

    Reply
  3. Joyti

    October 08, 2014 at 3:17 pm

    I've seen methi leaves at Indian grocers, but we only use the seeds in my family. The dish sounds delicious.

    AND as always, your photographs are STUNNING.

    Reply
  4. A Famished Foodie

    October 08, 2014 at 4:03 pm

    This looks so satisfying for the winter! I'm always looking for food to warm me up this time of year.

    Reply
  5. Sadhna Grover

    October 08, 2014 at 8:37 pm

    I love methi leaves with potatoes, but i dont cook in mustard oil, next time I will try, thanks for the recipe.
    By chance I also posted today a Methi Lagan recipe in which I used fresh green methi leaves.

    Reply
  6. Kiran @ KiranTarun.com

    October 09, 2014 at 6:16 am

    LOVE aloo methi. So much 😀

    Reply
  7. Hobby Cooks

    October 09, 2014 at 8:47 am

    Hi Tanvi, love your photography here, it totally justifies the greens and appetising enough even without cooking it!Thank you for posting!

    Reply
    • Tanvi

      October 10, 2014 at 12:14 pm

      Thank you for a sweet comment 🙂

      Reply
  8. Dixya @ Food, Pleasure, and Health

    October 09, 2014 at 1:26 pm

    i have had methi chicken but the idea of aloo sounds pretty good too.

    Reply
    • Tanvi

      October 10, 2014 at 12:14 pm

      Oh you should totally try methi and potatoes..its so so yummy!

      Reply
  9. Carol at Wild Goose Tea

    October 10, 2014 at 10:46 am

    Another fascinating blog. Great introduction to a dish that I am unfamiliar with. I know I would love it.

    Reply
  10. MyKabulKitchen

    October 13, 2014 at 11:05 am

    My sister always raves about the spinach and potato dish she gets at an Indian restaurant...I think this must be it but I see it is actually made of fenugreek leaves which I have never cooked with, will be trying this recipe for her 🙂

    Reply
    • Tanvi

      October 13, 2014 at 11:24 am

      I think she's talking about this Palak Paneer - https://sinfullyspicy.com/2014/02/26/palak-saag-paneer-spinach-indian-cheese/ with cubed potatoes instead of paneer. This is what they make at indian restaurants.

      As for fenugreek leaves, you will rarely find the dishes at restaurants but if you get your hands on some ever, do try this recipe. Its really addictive if you are into bitter greens.

      Reply
      • MyKabulKitchen

        October 13, 2014 at 11:33 am

        Thank you! I actually love Palak Paneer and that's what I go for at restaurants, but have never made it at home, this looks easy enough and your right it probably is this dish with potatoes...I get my green leave veggies confused between spinach/kale and now this lol, but if I come across fenugreek leaves now I have a recipe to try 🙂

  11. Indian restaurant

    November 20, 2014 at 10:41 pm

    Yea! methi aloo such an awesome recipes with fantastic taste and mind-blowing smell. Love it so much.

    Reply

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