Aloo Methi
A winter special, quick stir-fry - this aloo methi recipe is hearty, homey, and delicious. Made with potatoes and fenugreek leaves, aloo methi has less than 10 ingredients and is vegan and gluten free!
Servings: 4
Calories: 319kcal
Equipment
Ingredients
- 3 cups methi or fenugreek leaves packed
- 4 potatoes about 1 lb (450 grams)
- 2 tablespoon mustard oil
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric
- 1 teaspoon minced ginger or grated
- 1 teaspoon minced garlic or grated
- Salt to taste
Instructions
- Pluck methi leaves off of the stems and wash them a couple of times in a lot of water until no dirt remains. Give the washed leaves a rough chop.
- Wash the potatoes and cube them. You can choose to peel the potatoes if you like.
- Set a cast iron pan on high heat, add mustard oil and heat it until smoke comes out. Turn the heat off and let the oil cool slightly.
- Add cumin seeds and turn the heat back on to medium-high. Once the cumin seeds crackle, add turmeric powder, ginger and garlic. Mix and cook for 30 seconds.
- Add the cubed potatoes, mix and cook for 5-6 minutes or until the potatoes are slightly brown and crisp.
- Now add the chopped methi leaves along with salt. Mix everything. The salt and the fenugreek leaves will release some moisture together. We must cook the aloo methi until this moisture evaporates and the potatoes are cooked.
- After about 7-8 minutes of cooking on medium-high heat, check the potatoes for doneness and adjust salt if needed. Your aloo methi is ready. Serve it warm with fresh rotis.
Notes
My post has step by step instructions along with photos. Please make sure to check those out.
- Ginger Garlic paste - use 2 teaspoon ginger garlic paste instead of minced ginger and garlic. I love my homemade ginger garlic paste.
- Oil - instead of mustard oil, you can use olive oil or avocado oil
- Amchur/dry mango powder - use a generous pinch of amchur or dry mango powder to finish the dish. It will take away some of the bitterness of methi leaves
- Ghee - my mom likes to bhoono a serving of aloo methi in a small saute pan before serving. Just heat up some ghee in a pan, add about a cup of aloo methi and saute it in ghee to crisp it up and deepen the flavors. So good!!
- Add more methi to enhance the methi flavor in this dish. You can add one more bunch of methi to the same quantity of potatoes.
- Spice it up - you can add one serrao or thai pepper, finely chopped, when you add turmeric and ginger garlic to add some spice to your aloo methi.
Nutrition
Calories: 319kcal | Carbohydrates: 49g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 14mg | Potassium: 917mg | Fiber: 7g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 42mg | Calcium: 729mg | Iron: 6mg
