Aloo methi recipe is a delicious Indian side dish recipe made with potatoes and green methi leaves. This recipe is very simple and easy to make as it takes very little time to prepare. Step by Step photos with detailed instructions.
About Aloo Methi Recipe?
Aloo Methi sabzi is a simple recipe made with methi leaves (fenugreek leaves) and aloo.
This recipe is very simple to make and just required few ingredients always available in your kitchen.
Methi Aloo tastes great when it is made with just minimal spices. This recipe is a great option for everyday meals.
This simple yet delicious and mouthwatering aloo methi recipe is a staple side dish in many Indian Homes, during the winter season, when fenugreek leaves are in season.
But like any other vegetables you get fenugreek leaves also throughout the year, so you can make it whenever you want.
But definitely if you make it when it is in season, it tastes great! Me and my family love the combination of plain chapati and aloo methi.
Aloo methi ki sabzi can also be served along with paratha, puri, plain rice-dal. In fact, it tastes great with anything or everything.
You can also try my favorite recipe which uses methi is Methi Rice Recipe, which is again an easy healthy meal cooked in spicy, aromatic methi leaves.
Looking for some more Dry Side Dish Recipe for Chapati?
Lauki Sabzi Recipe – How to Make Bottle Gourd Dry Curry Recipe
Gobi Aloo Bhujia Recipe – Cauliflower Potato Stir Fry Recipe
Gobi Aloo Bhujia Recipe – Cauliflower Potato Stir Fry Recipe
Basics Ingredients Used for Aloo Methi Recipe:
Aloo: I have used the regular potato to make this recipe, but you can make aloo methi with either regular potatoes or baby potatoes, depends on the availability.
Methi: Methi leaves are the magical ingredients here, so when it is made with potato. Methi is available in the market throughout the year so you can enjoy it whenever you want.
Spice Powder: This recipe demands just two spice powders which are turmeric powder and chili powder, easily available in any Indian Kitchen.
Oil: I have used mustard oil as the flavor of mustard oil goes terrifically with the bitterness of the methi. The addition of mustard oil, in this recipe, gives you the best result.
But if you don’t have mustard oil you can very well use any other vegetable oil.
Other Ingredients: Other than these, we will need garlic, green chili, and panch-phoran. If you don’t have panch-phoran you can use cumin seeds also.
Aloo Methi Recipe
Ingredients
- 3-4 nos Potato medium, peeled and cut into small pieces
- 500 gm Methi leaves cleaned and washed
- 2 nos Whole Dry Red Chilli
- 1/2 tsp Turmeric Powder
- 1 tbsp Red Chilli Powder
- 10 pods Garlic finely chopped
- 1/2 tsp Panch Phoran
- 3-4 tbsp Mustard Oil
- Salt to taste
Instructions
- Chop fenugreek leaves and set them aside.
- Heat oil in a pan add panch phoran, when splutters add chopped garlic and red chili.
- Add potatoes, salt, turmeric, and red chili powder.(cover and cook until the potatoes are tender and cooked)
- Now add chopped methi leave and stir-fry for about 5-6 minutes, stirring in between, on high heat, or until the leaves shrink.
- Once done switch off the gas.
- Serve hot with roti, paratha, and puri.
Notes
Nutrition
Frequently Asked Questions about Aloo Methi Recipe:
How to clean and Methi easily?
1. Remove the leaves from the stems of the methi/fenugreek leaves. (prefer buying a large batch at once to keep in the fridge for about a week, so you have it handy and use it whenever you want).
Take a big bowl, add some turmeric powder and salt.
Soak methi leaves for about 5 to 10 minutes (to get rid of pesticides if any) and then discard the water.
Swish and move them with your hands, so that they are cleaned thoroughly.
Drain all the water and swash it again in freshwater. Drain the water. And transfer the leaves to a colander. So that the water drained completely.
Once done pat dry on kitchen towel. Once dried completely. Store cleaned methi leaves into the dry box and keep them in the fridge.
Whenever you want to cook it then take them out, wash them twice again and use them for cooking.
What can I use in place of mustard oil?
Mustard oil gives a nice flavor to this recipe, but you can use any other vegetable oil or ghee.
Can I add more potatoes or more methi leaves?
You can add more or less amount of methi leaves and potato to suit your taste.
Should we boil the Potatoes?
No, it’s not needed, Personally, I don’t boil potatoes. But still, if you want then you can use boiled potato. Cut them in pieces and shallow fry and then add methi leaves to it.
You Might Also want to Try:
Palak Paneer Recipe
Matar Paneer Recipe
Tari Wale Aloo ki Sabzi
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