Aloo Methi/Potatoes with Fenugreek Leaves
Aloo Methi is a very classic Indian recipe where the potatoes are cooked along with the very aromatic fenugreek leaves. A very well loved recipe in our family, I make this whenever we get fresh methi/fenugreek leaves.
Fenugreek is a very commonly used in Indian cooking. The leaves have a strong flavor and slightly bitter taste. The fresh leaves may be used for add some flavor to a dish or as a mainstay as this one. The dried leaves, usually know and sold as Kasuri Methi are extensively used as herbs in variety of dishes for the fantastic flavor. The seeds are used as a spice for seasoning and very rarely used as a main dish as in this unique recipe (Fenugreek Seeds with Potatoes).
The health benefits of methi/fenugreek are extensive; the leaves are rich in vitamins and potassium. The seeds are used for the treatment of diabetes and high cholesterol . The seeds are also known to be used my lactating moms to increase their milk supply (the fenugreek seeds are a source of galactogogue). In India the seeds are used to condition hair and skin.
Last summer I grew a whole lot of methi/fenugreek in my yard; this draft has been sitting in my folder since then – don’t know why I never posted it. For those of you who are not familiar with what fresh fenugreek leaves look like, I have photos of the fresh leaves in the Methi Dal (Lentil Soup with Fenugreek).
Aloo Methi/Potatoes with Fenugreek Leaves
Ingredients:
- 4-5 medium potatoes, peeled, cut into halves and then into half moons
- 1 onion, chopped in chunks
- 2 cloves of garlic, minced
- 1/2 teaspoon whole cumin seeds
- 2 bunches of fresh methi/ fenugreek leaves, washed thoroughly and the root & the stiff parts of the stems removed; roughly chop the very tender parts of the stem and all the leaves
- 2 red dry chilli pepper
- 1/2 teaspoon turmeric
- salt
- 1 teaspoon red chilli powder (optional)
- 2 tablespoons oil
Preparation:Heat oil in a pan. Add the cumin seeds and the red dry chilli pepper. When the seeds sizzle, add the garlic, onions; allow the onions to brown a bit and then add the fresh chopped methi/fenugreek. Add salt, turmeric and chili powder. Stir and cook for about 7-10 minutes at medium heat until the leaves are partially cooked.
Add the sliced potatoes to the pan, toss everything together; drizzle some water (about 2 tablespoons) , cover till the potatoes are tender and cooked. They should be fork tender but not mushy and broken. Uncover and stir fry at high heat for about 3-4 minutes till the water is fully absorbed and the entire dish gets dry.
Serve hot with Roti or Paratha (or any flatbread).
This is an a very flavorful dish. If you do not get fresh fenugreek leaves, you may use the frozen leaves sold in the Indian groceries; they might not be as fresh and tender but is a possible substitute for fresh greens.
Related Posts:Dal Makhani/Lentils simmered in Creamy Tomato Sauce (flavored with kasuri methi)
Methi Dal/Lentil Soup with Fenugreek
Stir Fried Pui with Poppy Seeds
love the combination of potatoes and fenugreek, it looks delicious. I only have dried fenugreek at home and I’m wondering if that would work?
This is one of our favorite combination. I pretty much make same way, except I use green chillies. This is the season we get real good Methi in the grocery.
My favorite combination too. When I make them for rotis, I usually add a tomato.
This is one of my favorite combination, i too make in similar way but i add little amchur powder as well, it gives nice tang 🙂
That dish looks so tasty! Nice combination!
Cheers,
Rosa
This is one of my favourite combination…absolutely great!
For me with roties please. WIsh we got the leaves here.
This sounds interesting. Must be really healthful with all that fresh Fenugreek!
Can’t wait until Summer to grow some Methi, I miss it. Aloo Methi looks great.
truly a favorite combination, ofcourse potatoes will just gel with any other vegetable ! Do visit my blog to find a diff kind of methi sabji !!
Even I wonder why you didnt post this before…..this will go wonderfully with both phulko roti and daal-bhat !
I also grow a lot of fenugreek leaves. even akhono bagane roeche. eta akmatro shaker dish ja die ruti khaoya jay. love it. tomar recipe tao bhalo aar click to as usual asadharon.
As usual, always tasty dishes,Yum! I always used the fenugreek seeds and toast them.
Aloo Methis is an all time fav, isn’t it ?
What a nice potato dish…never had this before…looks yummie full of flavor 🙂
Yum, looks delish! I love how Indian dish names are self-explanatory.
I’ve never seen fresh methi here.
what a terrific combo… so sorry soma.. haven’t had time to check out your blog…. happy new year to you and your family.
An almost regular dish … but so flavoursome. Shukno lonkar foron ta amar kache new … nischoi darun lagbe … ekbar try korbo. 🙂
These look heavenly!Something new to me.i will be having these for breakfast, thank you 🙂
for me anytime of the day, this dish is welcome…looks good….perfect for the season….I too posted methi dish today but not with alloo….though I’m going to make methi alloo today…
I am planning to grow methi this spring/ summer, so I will be sure to keep this recipe in mind when I am thinking of stuff to make with them ! Looks delicious !
This is one of my fav combinations with Aloo..Loved your pic
I make more or less same way except garlic,nice addition,will try next time!
HI..i tried out this recipe…came out really well..thanks for sharing it. Do check it out when time permits
I follow your blog, but this is the first time i’m leaving a comment.
Your Aloo methi dish was excellent.. very tasty and looked very presentable. Thanks for posting it ..
dish looked and tasted really good – added a frssh tomato quartered near the end to give a little more colour – thanks for posting, never used fresh fenugreek previously
Very good easy to follow recipe. Thank you
wow its gr8 i like this dish today i try to prepare same thanx .
mmmmm Thank you! I just finished a nice bowlful of your aloo methi and it was goooood.