Aloo Methi is a simple north-Indian stir fry made with potatoes and fenugreek leaves. In fact, the name of this dish comes from the Hindi words, Aloo means potatoes, and Methi means Fenugreek leaves.
It is a very popular winter-favorite dish in North India. It is also called Aloo Methi ki Sabji. Similar to my aloo palak recipe, this dish is super easy to make and comes packed with a ton of flavor.
Aloo Methi is also my mother-in-law’s favorite dish, and we often enjoy having it with roti or paratha and boondi raita.
We also love methi matar malai, a rich gravy made of green peas, fenugreek leaves, and creamy cashew-onion sauce. And this methi debra, methi paratha, and thepla, which are healthy flatbreads. Methi Chicken has become a favorite with my family.
If you are on a vegan and gluten-free diet, then Aloo Methi is your perfect diet companion.
Watch How to Make Aloo Methi
Fenugreek Leaves
Fenugreek leaves are part of a small bushy plant that is commonly used as a spice, herb, and even as a medicinal remedy.
The fenugreek plant also has small white flowers and pods with small, golden-brown seeds. These are called methi seeds and are often used in Indian cooking.
Its leaves are oblong in shape and are widely used in Indian cuisine. They come with a slightly bitter taste that increases with drying. The sun-dried version of these leaves is called Kasoori Methi.
They come with a bitter yet crave-worthy taste. They are added to Indian dishes such as Butter Paneer and Chicken Tikka Masala to increase the flavor and aroma of the dish.
Here are some of the nutritional benefits of fenugreek leaves (Source):
Its high fiber content helps control diabetes and regulates blood sugar levels. Fenugreek helps in lowering your cholesterol levels. It has high iron content along with potassium, fiber, and calcium. It provides an excellent dose of Vitamin K and other minerals. If you are a new mom, consuming fenugreek leaves will help improve lactation. It aids in digestion and has anti-inflammatory properties.
Ingredients
Fenugreek leaves (Methi): Freshly chopped fenugreek leaves are the star ingredient of the curry. Potatoes: They are essential to this stit fry, providing a hearty and filling element. Use russet or Yukon gold potatoes. Oil: Traditionally, aloo methi is cooked with mustard oil. It gives a unique flavor to the cooked dish. However, you can use any vegetable oil of your choice. When cooking with mustard oil, remember to heat it till it smokes. Cumin Seeds: They add a warm and earthy flavor to the dish. Asafoetida: Adds unique flavor that enhances the overall taste. It is optional and can be skipped if you prefer a gluten-free version. Garlic: It adds a delicious and aromatic touch to the recipe. I use finely diced garlic in this recipe. Green Chili Pepper: Adds a bit of heat and a spicy kick to the dish. Use Thai, serrano, or birdseye chili. Spices: You’ll need turmeric, red chili powder, and salt.
Clean and Chop Methi
Before you start making a dhaba-style aloo methi recipe, you need to pluck the fresh methi leaves individually and wash them. Place the plucked methi leaves in a large bowl and fill it with water to clean the leaves. Then drain the excess water using a colander and leave them to air-dry. If you are in a hurry, you can spread those leaves on a clean kitchen towel and gently dab to take the excess water out. Then, it is time to chop those methi leaves. You can chop them up coarsely; no need for fine chopping as they wilt while you stir-fry them. Also, when chopping them up, it might seem like a lot, but as they wilt, the quantity of the final subzi will be much less.
How to Make Aloo Methi?
Your final dish’s volume will be mainly from the potato cubes you add along with the leaves. Chop the potatoes into small cubes. Even though methi is slightly bitter in taste, it is the star ingredient of this dish. Hence, I like to use a lot of it when making aloo methi.
Take a large, heavy-bottom saucepan and heat oil in it on a medium-high flame. If using mustard oil, heat till it smokes. Once the oil is well heated, reduce the flame to medium and add some cumin and asafoetida. Once the cumin sizzles, add the chopped garlic and green chilis and sauté till the garlic changes its color.
Then add chopped potatoes and sauté them well till they are slightly cooked and crisp on the outside.
Then add the spices- turmeric powder and red chili powder along with salt and chopped methi leaves. Stir them well till all the ingredients are mixed well.
Cook for 7-8 minutes and stir the mixture evenly for uniform cooking of the potatoes and until the leaves are cooked well. While cooking these fenugreek leaves, they release water initially, which will dry out while cooking. It will also help in softening the potatoes. While cooking, keep the saucepan open so that the liquid doesn’t make the potatoes soggy.
Once the moisture is completely dried, your Punjabi-style Aloo Methi recipe is ready. Transfer it to a serving bowl and enjoy with it roti or paratha and a side of raita.
Instant Pot Method
Heat oil in the instant pot on sauté mode. Add some cumin seeds and asafoetida and let them sizzle. Then add garlic and green chili and fry till the garlic is fragrant. Then add the cubed potatoes and spices along with 1/4 cup water and mix well. Add the chopped methi leaves on top of the potatoes. Do not stir. Press Cancel. Close the lid with the vent in the sealing position and pressure cook for 1 minute at high pressure. Quick release the pressure and open the lid. There will be some liquid. Now turn on saute mode and saute for 1-2 minutes. This will help to dry the liquid. Aloo Methi is ready to be served.
How to Store Leftovers?
This aloo methi subji stores well in the refrigerator for up to 3 days. Let it cool completely, then transfer it to an airtight container and store it. Reheat in the microwave or skillet with a sprinkle of water.
Common Questions
Aloo Capsicum (Aloo Shimla Mirch)
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Aloo Beans / Indian Green Beans Curry (Instant Pot option)
Instant Pot Aloo Baingan (Potato & Eggplant Curry)
