Traditional Indian side dish aloo methi is made with flavorful fenugreek leaves from Punjabi cuisine and tender potatoes. Aloo Methi is a straightforward Indian stir-fry that is flavorful and nutrient-dense. Aloo (potato) and Methi (fenugreek leaves) are delicious side dishes that go well with your dinner when they are sautéed in mild spices.
Fenugreek leaves are a frequent ingredient in spices, herbs, and even medical treatments. They are a component of a tiny, bushy shrub.
Fenugreek leaves have the following health advantages . Its high fiber content aids in regulating blood sugar levels and managing diabetes. You can lower your cholesterol levels by using fenugreek. It offers a good amount of minerals and vitamin K. It contains anti-inflammatory qualities and aids with digestion.
Ingredients for aloo methi recipe
- 3 cups packed methi washed and chopped coarsely
- 2 Potatoes medium cubed
- 1 tbsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 tbsp Oil
- 3-4 large garlic cloves sliced
- 1 green chili chopped
- 1/2 teaspoon salt or to taste
instruction for aloo methi recipe
- On medium heat, warm 2 tablespoons of oil in the pan. When using mustard oil, heat it thoroughly until it is extremely hot before reducing the heat and incorporating the cumin seeds.
- After adding the cumin seeds and allowing them to sear for a short while, add the garlic. Sauté the garlic for a few seconds until it begins to change color.
- Add onions and saute till golden. Then add the chopped potato and green chili.
- For 5 to 6 minutes, fry the potatoes in oil until they are just beginning to turn golden. Throw them once or twice between each.
Add the chopped methi leaves, turmeric, and salt and stir.
- Cook the leaves for 6 to 7 minutes, turning frequently, until the moisture evaporates and the potatoes are tender. I haven’t added any water here, but if you want the potatoes to fry more quickly, you can sprinkle some on top and cover the pan with a lid.
- Once the moisture is completely dried, the Aloo Methi is ready. Turn off the flame.
- Enjoy with roti or paratha, along with a side of raita
Tips and variation
- The Potatoes need to be cooked only to 80%. Cooking to 80% means, if you poke a fork into the Potato, the Potato should stay stuck and not break.
- The potatoes will be very sweet if they are too old or have begun to sprout. The curry also has a poor flavor. Use new potatoes, then.
- you could use the small leaves too but they would be a little more bitter.