Aloo methi is a popular vegetarian dish from North India, made with a combination of potatoes, fresh methi (fenugreek) leaves, and spices such as cumin, coriander, and turmeric. The dish is very common in numerous North Indian homes, where it is prepared as a type of dry curry.
One of the key ingredients – bitter and tangy fenugreek leaves – are known for their medicinal properties, such as lowering blood sugar. Aloo methi is best paired with rice or Indian flatbreads such as roti and paratha, preferably with some ghee on top.
Indian Sauteed Potatoes & Fenugreek Leaves (आलू मेथी | Aloo Methi)
Course: SidesCuisine: IndianDifficulty: Easy2
servings10
minutes20
minutes300
kcal30
minutesAloo methi is a popular vegetarian dish from North India, made with a combination of potatoes, fresh methi (fenugreek) leaves, and spices such as cumin, coriander, and turmeric. The dish is very common in numerous North Indian homes, where it is prepared as a type of dry curry.
One of the key ingredients – bitter and tangy fenugreek leaves – are known for their medicinal properties, such as lowering blood sugar. Aloo methi is best paired with rice or Indian flatbreads such as roti and paratha, preferably with some ghee on top.
Ingredients
1 bunch methi / fenugreek leaves
2 tbsp oil
1 tsp cumin / jeera
½ onion (finely chopped)
2 chilli (sliced)
1 tsp ginger garlic paste
2 potato (peel & cube)
¼ tsp turmeric
¾ tsp salt
¼ cup water
1 tbsp lemon juice
Directions
- firstly, soak methi leaves with enough water along with 1 tsp salt.
- rinse well making sure the dirt and bitterness of methi are gone.
- now finely chop the methi leaves and keep aside.
- in a large kadai, heat 2 tbsp oil and splutter 1 tsp cumin.
- saute in 1 onion followed by 2 green chilli and 1 tsp ginger garlic paste.
- further, add in 2 cubed potato. make sure to peel the skin off.
- now add ¼ tsp turmeric and half tsp salt.
- saute for a minute making sure the oil is coated well.
- now add ¼ cup water.
- cover and cook for 10 minutes or until potatoes are cooked completely.
- now add in chopped methi leaves and ¼ tsp salt.
- saute for 1 minute or until methi shrinks.
- cover and cook for 5 minutes or until methi is cooked completely.
- now add lemon juice and mix well.
- finally, enjoy aloo methi sabzi with hot chapati.
