Aloo Methi is a very flavorful, nutritious, and delicious recipe prepared using potatoes and fenugreek leaves that can be served as accompaniment or side dish with steamed rice or flatbreads like chapati, phulka, roti, etc.
I have prepared a no-onion, no-garlic version with only cumin seeds (jeera) used as the spice. Thus, you can serve this farali aloo methi recipe for vrat, fasting, and upvas days.
What is aloo methi?
Aloo Methi is a popular side dish from Punjabi cuisine where potatoes (aloo) are cooked along with fresh fenugreek leaves (methi) until tender. It is called methi aloo ki sabji in Hindi.
The highlight of this dish is the flavor of the fenugreek leaves. I highly recommend you not to add too many spices or powders, which will subdue the flavor from fenugreek.
How to prep or clean methi leaves?
You should use only the leaves and discard the stem and roots. Top tender stems are fine. At this point, you can cover it in a cloth or airtight container and keep it in the refrigerator till you are ready to use it.
When you want to use it in the dish, rinse it 2 to 3 times under running water. Rinsing will remove any dirt and grit from the leaves.
How do you reduce the bitterness of fresh methi leaves or fenugreek leaves?
The slight bitterness in the leaves is what makes aloo methi dish delicious, plus it is good for your health in many ways. But if you feel the bitter flavors are too intense, then once you wash the leaves, sprinkle some salt and keep it aside. After 15 to 20 minutes, squeeze out the liquid drawn from the leaves and use the leaves in the recipe.
Ingredients for Aloo Methi
1 tablespoon Oil of your choice or Ghee
1 teaspoon Cumin seeds or Jeera
2 Green chilies, slit
2 Medium potatoes, peeled and diced
½ to 1 teaspoon Salt or Sendha namak
1 bunch Methi leaves or fenugreek leaves ( 3 handfuls)
Juice of 1 lemon
1 tablespoon Cilantro or Coriander leaves, chopped
How to make Aloo Methi?
Separate the fenugreek leaves from the stem. The topmost tender stems can still be used. Wash and keep it aside.
Heat oil in a pan on medium flame. Once hot, add cumin seeds and saute for a few seconds. To this, add green chilies and continue to saute for a few more seconds.
Now add potatoes and salt and cook for 4 to 5 minutes. I have not added any water here. You can sprinkle some water if needed. If you are using an old batch of potatoes that have slightly dried out and require more time for cooking, then you may add a splash of water to help the cooking process.
Add the fresh fenugreek leaves, cover, and cook for 2 minutes. Now toss, and you see how beautifully how leaves have wilted. Check the video here. Cover and continue to cook for another 5 minutes or until potatoes are tender. This recipe does not require you to add any water.
Finally, add lemon juice, cilantro, and toss to combine.
Some tips and substitutes :
- I always prefer to use fresh, tender methi leaves. As they wilt while cooking, I avoid chopping them. But if you want, you can give them a rough chop before adding them to the potatoes.
- The spiciness or heat in this dish comes from green chilies only. You can add red chile powder if desired.
- Some spices like coriander powder and turmeric powder can introduce additional flavors to the dish.
- The amount and proportion of potatoes and methi leaves is flexible. You can add as much as you need.
- On days other than fasting, you can even add onion and garlic along with cumin seeds.
- Tomatoes or amchur powder can be added instead of lemon juice for the tanginess.
- Traditionally mustard oil is used while preparing the dish. If you are using mustard oil, make sure to heat it properly before adding cumin seeds. You can use any vegetable oil, ghee, or butter. I love and prefer to use coconut oil.
How to store leftover Aloo methi?
You can store it in the refrigerator in an airtight container. Before serving, reheat in a skillet or pan with a little sprinkle of water.
Can I make this dish with dried kasuri methi leaves?
Yes, you can use ¼ cup (4 tbsp) of dried leaves instead. But remember, the taste and flavor will vary.
Video recipe for ALOO METHI | SAUTEED POTATOES & FENUGREEK LEAVES
Detailed recipe for ALOO METHI | SAUTEED POTATOES & FENUGREEK LEAVES
Recipe card
Aloo Methi | Sauteed Potatoes & Fenugreek Leaves | Aloo Methi Ki Sabji
Ingredients
- 1 tablespoon Oil of your choice or Ghee
- 1 teaspoon Cumin seeds or Jeera
- 2 Green chilies , slit
- 2 medium Potatoes , peeled and diced
- ½ to 1 teaspoon Salt or Sendha namak
- 1 bunch Methi leaves or fenugreek leaves ( 3 handfuls)
- Juice of 1 lemon
- 1 tablespoon Cilantro or Coriander leaves, chopped
Instructions
- Separate the fenugreek leaves from the stem. The topmost tender stems can still be used. Wash and keep it aside.1 bunch Methi leaves
- Heat oil in a pan on medium flame. Once hot, add cumin seeds and saute for a few seconds. To this, add green chilies and continue to saute for a few more seconds.1 tablespoon Oil, 1 teaspoon Cumin seeds, 2 Green chilies
- Now add potatoes and salt and cook for 4 to 5 minutes. I have not added any water here. You can sprinkle some water if needed. If you are using an old batch of potatoes that have slightly dried out and require more time for cooking, then you may add a splash of water to help the cooking process.2 medium Potatoes, ½ to 1 teaspoon Salt
- Add the fresh fenugreek leaves (from above), cover, and cook for 2 minutes. Now toss, and you see how beautifully the leaves have wilted. Check the video for aloo methi. Cover and continue to cook for another 5 minutes or until potatoes are tender. This recipe does not require you to add any water.
- Finally, add lemon juice, cilantro, and toss to combine.Juice of 1 lemon, 1 tablespoon Cilantro
Notes
- I always prefer to use fresh, tender methi leaves. As they wilt while cooking, I avoid chopping them. But if you want, you can give them a rough chop before adding them to the potatoes.
- The spiciness or heat in this dish comes from green chilies only. You can add red chile powder if desired.
- Some spices like coriander powder and turmeric powder can introduce additional flavors to the dish.
- The amount and proportion of potatoes and methi leaves is flexible. You can add as much as you need.
- On days other than fasting, you can even add onion and garlic along with cumin seeds.
- Tomatoes or amchur powder can be added instead of lemon juice for the tanginess.
- Traditionally mustard oil is used while preparing the dish. If you are using mustard oil, make sure to heat it properly before adding cumin seeds. You can use any vegetable oil, ghee, or butter. I love and prefer to use coconut oil.
Nutrition
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