Aloo Methi
Rustic, tasty and easy to make, Aloo Methi is a simple curry made with potatoes and fenugreek leaves. Predominantly flavoured with fresh fenugreek leaves, this is one of the favourite dishes in my home. Not many strong flavours, simple spices and a rich flavour of fenugreek leaves are the key ingredients to a tasty Aloo Methi. Thanks to my very good friend who shared this recipe many years ago.
Generally most kids are not a big fan of leafy vegetables. But this curry is packed with the goodness of fresh fenugreek leaves and tastes awesome. This semi dry curry goes well with all kinds of bread and rice. I’m happy to share my friend’s recipe for an amazing Aloo Methi curry.
Ingredients
Potatoes (cubed) – 3 big sized
Fresh fenugreek leaves (cleaned and roughly chopped) – 4 or 5 handfuls (packed)
Onion (finely chopped) – 2 medium sized
Cooking oil – 3 tbsp
Ghee – 1 tbsp (optional)
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Turmeric powder – 1 tsp
Red chilly powder – 2 tsp
Salt – 1 tsp (or to taste)
Yoghurt – 2 tbsp
Jaggery/brown sugar – 1 tbsp
Dried fenugreek leaves – 1 tbsp
Chopped spring onion leaves – 1 tbsp
Yield
Serves 4
Prep time
30 mins
Cook time
20 mins
Method
1) In a frying pan/kadai take the oil and heat it. Add mustard seeds and wait for it to splutter. Then add cumin seeds and wait for 20 to 30s while it cooks.
2) When the cumin seeds change colour, add ghee. Now add finely chopped onion and a pinch of salt. Fry for 4 to 5 mins on medium heat until the onion sweats and turns translucent.
3) Now add turmeric and red chilly powder and saute for 30s. Add cubed potatoes and salt. Mix thoroughly, sprinkle some water, cover and cook until potatoes soften.
4) When potato is cooked add yoghurt, mix and cover the pan again. Let it simmer for a couple of mins. After 2 mins, add fenugreek leaves and jaggery. Mix and cook until fenugreek leaves shrink and cook.
5) Crush and sprinkle the dried fenugreek leaves on top of the curry, mix well and switch off the heat. Add some chopped spring onion greens for an added flavour. Tasty, home style Aloo Methi is ready to serve.
Notes
- I’ve added ghee for an additional flavour and nutrition. For a vegan version, you can skip ghee.
- If you want your curry to be more spicy, add 1 tbsp of finely chopped green chillies before adding the onions. Saute for a minute and then add onion.
- I wouldn’t suggest adding ginger or garlic to Aloo Methi, as the predominant aroma of this curry comes from fresh fenugreek leaves.
- Fenugreek leaves have a mild bitter taste and to offset that bitterness I’ve suggested jaggery/brown sugar. If you enjoy different tastes and have a liking for fenugreek in particular, then you may skip jaggery/brown sugar.
- Any green leafy vegetable should be minimally cooked to retain its natural colour and nutrition. So do not overcook the leaves.
- I’ve used fresh tender fenugreek leaves in this curry. If you don’t have fresh leaves, as an alternative go for the store bought dried leaves. In this case use upto a maximum of 1 cup of dried leaves. Just crush the leaves a bit with your hand and add it along with the jaggery.
- For more ideas to use up your fenugreek leaves, check out my recipe Cauliflower Fenugreek Dry Curry.
