Aloo Methi Recipe Potato Fenugreek Leaves Stir Fry Whiskaffair

on Jan 17, 2021, Updated Aug 07, 2023 Try some of my favorite methi combinations: Methi Chicken, Gajar Methi, Lahsooni Methi Paneer, and Methi Keema. When I was growing up, methi was available only during winter, and every household would make the most of the limited time and frequently make dishes featuring this green. The most tedious job was to clean the leaves by discarding the thick stems and occasional weeds hiding inside the bundle. My mom would ask our house help to clean the greens and store them in a metal box wrapped in newspaper. When she returned from the hospital after a tiring day, she would quickly take some and use them to make Methi Paratha, Gajar Methi, Baingan Methi, or Aloo Methi. With the changes in agricultural practices, methi is available year-round. We no longer have to wait for the winter to enjoy this delicious sabji.

About Aloo Methi

Aloo Methi Sabzi (Potato Fenugreek Leaves Stir Fry) is an Indian dry side dish made using potatoes (aloo, alu) and fresh fenugreek leaves (methi). This stir-fry is made in every Indian household for their regular meals. This stir fry has a unique taste. It is slightly bitter, tangy, and spicy. The recipe is easy to make and comes together in under 30 minutes. I like to serve aloo methi with crispy and hot Plain Tawa or Lachha Paratha, but you can also serve it with other Indian breads such as Phulka, Missi Roti, Makki Ki Roti, Bajre Ki Roti, etc. Serve it with Bathua Ka Raita, Dal Tadka, and Phulka for a yummy winter meal.

Variations

In my house, we make a simpler version by not adding coriander, turmeric, mango, and garam masala powder to the recipe. The flavors of methi and potatoes stand out even more in this version. Potatoes (Aloo) – In my house, aloo methi is always made using baby potatoes, but you can use any available potatoes. If using regular potatoes, then cut them into 1-inch cubes. You can keep the skin on or peel them using a vegetable peeler. This dish can be made using raw or boiled potatoes. I prefer using raw potatoes as they get golden brown and hold their shape without getting mushy. You can also substitute potatoes with cauliflower, soya granules, or carrots. Fenugreek Leaves (Methi) – Use fresh leaves to make this stir fry for the best taste. If fresh is not available, then you can use frozen leaves too. If using frozen methi, thaw it to room temperature, squeeze it to eliminate any moisture, and then use I to make the recipe. Spices – You will need Indian spice powders, such as coriander powder, turmeric powder, Kashmiri red chili powder, dry mango powder (amchoor), and garam masala powder. Oil – I recommend mustard oil to make this sabji, but you can use any cooking oil you prefer. Other Ingredients – You will also need green chilies, garlic, cumin seeds, asafetida (hing), and dry red chilies. You can adjust the chilies according to your taste. If you are making an alu methi recipe for kids, you can skip it, too. If you want to make the sabji gluten-free, then skip adding asafetida. All the other ingredients are gluten-free. Pluck the leaves from the stem. Thick stems are usually bitter, and thus, they need to be discarded. Also, discard yellow and wilted methi leaves. Dip the leaves in a large pot filled with water for a few minutes and rub them gently. The dirt will settle down at the bottom of the pot. Remove the leaves from the top and repeat this process 2-3 times until the water clears. You can also add a teaspoon of baking soda or vinegar to the water to eliminate pesticides. Chop the leaves roughly and then use them to make the sabzi. There is no need to chop the leaves finely as they will wilt once cooked. Note – You can pluck the methi leaves from the stem, wrap them in newspaper, and keep the bundle in a box in the refrigerator for 5-6 days. When ready to cook, wash and chop. Wash 1 pound (500 g) of baby potatoes and peel them using a knife or a vegetable peeler. If using regular potatoes, peel and cut them into 1-inch cubes. To avoid oxidation, keep the cut potatoes soaked in water until ready to use. You can choose to keep the potato skin on if you wish to. Note – If using a regular pan, you will need more oil so the potatoes don’t stick to the pan and become mushy. Add the following ingredients once the oil is hot, and saute for 15-20 seconds.

½ teaspoon cumin seeds ¼ teaspoon asafetida 2 teaspoon chopped garlic 3-4 green chilies (slit into half) 2-3 dry red chilies (remove the stalk)

Add the following ingredients and saute for 3-4 seconds.

2 teaspoon coriander powder ½ teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder ½ teaspoon salt

Add 1 pound (500 g) of peeled baby potatoes and saute for 4-5 minutes. Now add 2-3 tablespoon of water and cover the pan with a lid. Reduce the heat to low and let the potatoes cook until tender (15-20 minutes). Stir once or twice while cooking. Add some more water if the masala is drying. The quantity of fresh fenugreek leaves looks a lot at this stage but will shrink once cooked. Add ½ teaspoon dry mango powder and ½ teaspoon garam masala powder and mix well. Check for salt and add more if needed. Serve hot with roti and dal or parathas. Add a few teaspoon of spice mixes like Sambar Powder, Goda Masala, or podis like Idli Podi or Karivepaku Podi for a taste change.