Aloo Methi | How to make Aloo Methi

Aloo Methi | How to make Aloo Methi

Author: Rumki Paul
Course: Side Dish
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 3-4 Persons

Aloo Methi is one of the most popular iconic Indian dry curry recipes. It is a flavoured palatable dish which is very easy to make. It is prepared with the deadly combination of Potatoes and Fenugreek leaves which are cooked with Tomatoes, Ginger paste and minimal spices. It is a no onion no garlic vegan recipe. It is mostly accompanied with Indian flat breads like Rotis or Parathas.

Aloo Methi is a very quick and simple recipe which requires very limited ingredients to get prepared. It has a strong earthy flavour of fenugreek leaves with a slight bitter taste. We usually pair this up with plain Parathas for dinner. This Indian dry curry is our regular companion during vegan days. I used to prepare it at least thrice a month during winters when I was in India.

After coming to London, when I saw Methi saag (Fenugreek Leaves) for the first time, the first thing that came to my mind is Aloo Methi. I grabbed a bunch of it immediately without any delay. After returning home, coincidentally even my husband asked me to prepare Aloo Methi. I know it’s funny but it’s true.

Indian veg recipes are undoubtedly inimitable, and we get thousands of gem Recipes from this extraordinary cuisine. Aloo Methi is one of them.

Aloo Methi – Reason behind its popularity

Aloo Methi with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, let me share few interesting facts about the recipe and Methi leaves.

Benefits of Methi leaves

How to cut and clean Methi Leaves?

How to make aloo Methi?

In this preparation, first, I have added Cumin seeds and Asafoetida for tempering. Then I have added Potatoes to fry. After this, I have added Ginger paste and cooked until the raw smell goes away. Then I have added chopped Methi leaves to the curry.

I have directly added freshly chopped Methi leaves for the recipe. I have neither blanched them nor rubbed salt to reduce the bitterness of the leaves. Methi leaves are full of nutrients and I tried to uphold health with taste.

I have also used Ginger paste and Tomatoes for the recipe. The tanginess of Tomatoes cut the bitterness of Methi leaves quite well and Ginger paste complements the flavour of the dish.

I have used both Chilli powder and whole green Chillies to give a spicy kick to the dish. If you like less spicy then you can use either of the one.

Other than chilli powder I have only used Cumin powder as powdered spices for the dish. In this preparation, I have used very less spices because the Methi leaves themselves have a strong flavour and too much spices can ruin the original flavour of the dish.

I have added Sugar to the dish which helps to balance the hot chilli taste of the dish. But its completely optional. You can skip it too.

Ingredients:

• 2 cups Methi leaves, finely chopped
• 3 large Potatoes, medium diced
• 1 Tomato, diced
• 1 teaspoon Ginger paste
• 2 Green Chillies
• ¼ teaspoon Cumin seeds (Jeera)
• ½ teaspoon Asafoetida (Hing)
• ½ teaspoon Turmeric powder
• ½ teaspoon Chilli powder
• ½ teaspoon Cumin powder
• 1 teaspoon Sugar (Optional)
• Salt to taste
• Oil for cooking

1. Add Oil into the pan and wait until the Oil is hot.
2. Once the Oil is hot, add Cumin seeds, Asafoetida and let them crackle.
   

3. Add the diced Potatoes and stir nicely.
   

4. Cook them in high flame for couple of minutes. Stir in between.
5. Add Ginger paste, green Chillies and cook in medium flame until the raw smell of Ginger goes away.
   

6. Add Salt, Turmeric powder and give a nice mix.
   

7. Cook them in low flame for 2-3 minutes.
8. Add the chopped Methi leaves and mix them nicely.
   

9. Cover the pan and cook them in low flame for 4-5 minutes.
10. Add Tomatoes and give a nice mix.
    

11. Cover the pan and cook them for another couple of minutes.
12. Add Chilli powder and mix it well.
    

13. Cook them in low flame without cover.
14. Cook them till the Potatoes are tender. Stir in between.
15. Add Sugar and give a nice mix.
    

16. Add Cumin powder and mix it well.
    

17. Cook the curry in medium flame for a minute and stir occasionally.
18. Switch off the flame and put the pan down.