Aloo Methi is a popular North Indian vegetarian dish made from potatoes (aloo) and fenugreek leaves (methi). This delicious and healthy curry is cooked with aromatic spices like cumin, coriander, and turmeric, which enhance the flavors and create a captivating aroma. Aloo Methi is known for its simplicity and rustic charm, making it a perfect comfort food for any time of the year. This dish can be served with a variety of Indian bread like roti, paratha, or naan, as well as rice.
200gramskasuri methi / dry fenugreek leavesmethi, washed and finely chopped
2tbspghee / clarified butter
1tspCumin (Jeera)
1Onionsfinely chopped
2green chilliesfinely chopped (optional)
1tspginger-garlic paste
1/4tspturmeric powder
1/2tspRed Chilli Powderadjust to taste
1tspcoriander powder
1/2tspGaram Masala
Saltto taste
2tbspcoriander leaves / cilantrochopped, for garnishing
Instructions
Pre-Cooking Preparation
Peel and cube the potatoes. Soak them in water for 10 minutes to prevent discoloration.
Rinse the fenugreek leaves thoroughly under running water to remove any dirt or grit. Pat them dry with a kitchen towel, and then finely chop the leaves.
Finely chop the onion, green chilies (if using), and fresh coriander leaves.
Cooking Steps
Heat oil or ghee in a large pan or kadai over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onions and green chilies (if using). Sauté until the onions turn golden brown.
Stir in the ginger-garlic paste and cook for a minute, until the raw smell disappears.
Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for a minute.
Drain the potatoes and add them to the pan. Stir to coat the potatoes with the spices. Cook for 5 minutes, stirring occasionally.
Add the chopped fenugreek leaves and salt. Mix well and cover the pan with a lid. Cook for 15-20 minutes, stirring occasionally, until the potatoes are cooked through and tender.
Sprinkle garam masala powder over the dish, and give it a final stir. Cook for another 2 minutes.
Garnish with chopped coriander leaves and serve hot with roti, paratha, naan, or rice.
Notes & Tips
Adjust the spice level according to your taste preference.
You can also use dried fenugreek leaves (kasuri methi) if fresh methi leaves are not available. Soak the dried leaves in warm water for 10 minutes, drain, and then add to the curry.
To retain the vibrant green color of the fenugreek leaves, avoid overcooking them.
Nutrition Information (Note: Approximate)
Nutrition Facts
Aloo Methi Recipe
Amount per Serving
Calories
186
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
2
g
Sodium
88
mg
4
%
Potassium
486
mg
14
%
Carbohydrates
25
g
8
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
97
IU
2
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.05
mg
3
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.3
mg
3
%
Vitamin B6
0.3
mg
15
%
Vitamin C
25
mg
30
%
Vitamin E
1
mg
7
%
Vitamin K
15
µg
14
%
Calcium
224
mg
22
%
Iron
2
mg
11
%
Magnesium
30
mg
8
%
Zinc
0.4
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.