Aloo Methi is a classic north Indian dish. It is a delicious combination of potatoes and aromatic fenugreek leaves, or methi, and spices, and it can be made within 30 minutes.
Fenugreek leaves are full of vitamins and are a great source of fiber. This dish is made with minimal ingredients and it has the authentic flavor. I use mustard oil for this recipe, but you can swap it for any other cooking oil.
I got this specific recipe from Rupinder’s cousin, Mohinder Aunty, who has always been my mentor and I truly admire her personality. A few years ago, I bought methi leaves but had no idea what to do with them. Aunty guided me through this confusion and told me about aloo methi. I’ve followed this recipe as it is since the day it was taught to me, so this post is all thanks to Aunty–I always think of you when I make it!
Note: If you don’t have fresh methi, you can also make this dish with dry methi powder, also called kasoori methi, which can be bought at an Indian grocery store. This way you don’t have to clean the leaves! When you see the potatoes turn light brown, just add in a cup of dry leaves and stir them with a spatula. This alternative will come out great as well, but of course, the taste will be different as you’re not cooking with fresh leaves.
- 2 bunches methi (fenugreek leaves), washed
- 5 medium potatoes, peeled and diced
- 4 whole red chilies
- 2 green chilies (finely chopped)
- 1/4 cup mustard oil
- 2 tsp salt
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp of ghee (clarified butter) – optional for rich flavor
Remove the leaves from the stems of methi. In a bowl, rinse the leaves in running water and see that the leaves are clean and devoid of any muddy particles. (Fresh methi leaves usually have lot of mud and debris in them, so cleaning is very essential.) Once cleaned, chop the leaves coarsely.
- Heat the pan or kadai on a high flame.
- Once hot, add in the oil and wait till you see fumes coming. Then add in the red whole chilies and stir them till they turn dark in color.
- Lower the heat and add in the potatoes and stir. Once they are light brown, add in the red chili powder, salt and turmeric, and stir.
- Add in the chopped methi (fenugreek leaves) and finally chopped green chilies.
- Cover the pan and cook on medium heat, stirring periodically. Once the potatoes are tender, turn off the heat and serve with roti or parantha. (Do not add in any water as the leaves have their own steam.)
Optional: Add in ghee and stir right before serving. It just brings in an extra rich flavor!
Serves: 5 people