This simple recipe is naturally vegan and gluten-free. Aloo Methi is also known as potato fenugreek leaves stir fry (aloo is the hindi word for potato and methi is fenugreek). Alu methi is a dry sabzi recipe (dry vegetable dish) as it is prepared without a gravy. Aloo methi ki sabji is a great way to get leafy greens into your diet – the addition of methi to potatoes gives a wonderful unique taste. I like to add a lot of methi to my sabji but you can add less if you prefer. In Indian cooking, you can find a great use of fresh fenugreek leaves! I love Bajra Methi Debra, Methi Thepla and curries such as Methi Matar Malai.
Aloo Methi Sabzi recipe Ingredients
Potatoes – I have used all rounder regular potatoes but you can use baby potatoes too Methi – it is important to use fresh leaves here. Dried fenugreek, aka kasoori methi is NOT a substitute for fresh fenugreek When preparing the methi, discard the thick stem – you want the leaves only. I prefer torn methi instead of chopped methi as chopping methi reduces the nutritional value. Drain as much of the excess water as possible after washing. Use the freshest leaves possible to reduce the risk of bitter taste. You can find fresh fenugreek in Indian grocery stores. Garlic – use fresh garlic cloves Tomatoes – I have used fresh chopped tomato. You can omit tomato if you want. Spice powders: red chili powder, turmeric powder, cumin powder, ground coriander powder, garam masala Cumin seeds Dried red chili Hing – for a gluten-free option check if the hing is suitable. Oil – I have used olive oil. You can use any other oil of choice including flavoured oils such as mustard oil which is common in North India. Optional You can also add mustard seeds to the tempering if you wish.
How to make Aloo Methi Sabji
Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, dried red chilli and hing. After a few seconds, add the garlic. Tip in the diced potatoes and cook covered for 5-10 minutes or until partially cooked. Add only little water if the potatoes are appearing to burn. Add the methi along with the tomatoes, spices and salt. I like to wait until the methi is wilted to give a more accurate measurement when adding spices. Switch to a medium-high heat to burn off any excess water that has released. When you get tender potatoes, turn off the heat.
Serving Suggestion
This alu methi recipe is an everyday meals type of recipe that is perfect mid week. Dry Aloo Methi is best served with an Indian bread like rotlis and paratha. A dal such as a basic Yellow dal or Gujarati Dal makes a wonderful side dish along with jeera rice. Kachumber salad or cucumber raita completes the meal.
Methi Aloo Storage
This methi aloo recipe can be stored in the dridge in an air tight container for up tp 3 days. Reheat thoroughly in the microwave or stove top. You can also freeze aloo methi subzi in a freezer safe container for up tp 3 months. Allow to thaw then reheat. The texture of the potatoes may
Other Potato Curry Recipes
Aloo Baingan (Eggplant Potato curry) Aloo Shimla Mirch (Potato Capsicum Stir-fry) Mixed Vegetable As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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