Find the perfect recipe for Aloo Methi, made with potatoes, green chilies, and fresh and aromatic methi leaves (fenugreek leaves)- an amazing winter meal when teamed with hot roti!
Every generation that I have known in my family, there is always someone who is a huge fan of potatoes. Indian winters are dull without the aroma of fresh Methi leaves. In a large family setup, ladies of the house sit together and sort the green leaves of Methi, Saag, Palak and Bathua and keep them wrapped separately in a dry newspaper to use in the upcoming week.
Aloo Methi Subji, made using aloo and fresh methi leaves (also called fenugreek), is a flavorful Indian curry dish that is made in winter.
An amazing observation made here is that the time to sort leaves is much more than cooking it. The time is totally worth it.
If you love winter greens, you might also check the popular recipes from the blog: Bathua Paratha, Palak Paneer, Bathua Raita.
Ingredients
- Methi Leaves- The star ingredient of this recipe is Methi leaves. These green leafy beauties are largely available in winter in India. Make sure to sort them a day in advance to speed up your cooking process. They are good when kept dry in a newspaper for about 3-4 days. I have used the local produce to support our farmers. If you don't have Methi leaves available in your area, you might try the same recipe with other greens like Kasorri Methi (dried fenugreek leaves), Kale, celery, or watercress leaves. You may use a 1:1 substitution.
- Potatoes- The Yukon Gold variety of potatoes work well for this methi recipe. You may use any variety though. Potatoes shall not be very mushy.
- Spices and Salt- Fresh green chili, Turmeric powder, Red Chili powder, Cumin seeds, Amchur and Garam Masala.
- Mustard Oil- is the heart of Indian vegetables. While we use mustard oil easily in cooking, I understand few countries avoid it for edible purpose. I may suggest using any vegetable cooking oil.
How To Make Aloo Methi
Step 1 Gather, Chop and Wash
Gather the methi leaves. I had sorted them ahead of time. Chop them or use them as is. Wash them thoroughly under running water. Take a potato and chop it in not-so-thick slices. While you prep veggies, you may burn mustard oil as shown. The dark yellow color of the oil will change to light yellow when heated on stove top full flame for 2-3 minutes.
Step 2 Fry Aloo
Once the oil is a bit warm, fry potatoes on slow flame. It will take about 10 minutes. But aloo would be really browned and crispy.
Step 3 Spice it up and add methi leaves
Add cumin, spices, and salt in the oil. Add washed and drained methi leaves. Slowly methi would leave water and shrink too. Keep sauteing in between. Let the wok be covered with a lid for another 3-4 minutes. Add amchur and garam masala and close the flame.
Step 4 Serve It
Aloo Methi is ready. Serve it with Paratha or chapati. Enjoy!
Expert Tips
- Sort the leaves a day before. The best way to store methi leaves is to keep dry sorted leaves in a clean newspaper or a dry cloth vegetable bag. They can remain good in the refrigerator for 3-4 days in winter.
- Washing is an important step. You may take a colander and transfer the leaves to it and wash under running water. I prefer to first wash them by soaking it in a large steel vessel (with water) and transfer it to another utensil filled with water and keep changing the water. After 2-3 swaps, the dust will be drained and then I transfer it to colander and wash again.
- Heat mustard oil on full flame till huge vapors appear to burn it. It would take about 1 min for 1-2 tablespoon of oil. Cool it off. Temper only after cooling off till its warm.
- Methi would shrink as it leaves water and would gradually change color to a darker green.
Stories From Kitchen
As a kid, I was not at all a fussy eater. But when it came to leafy vegetables, I would simply not eat. This was true even when I grew up. My mother-in-law was an amazing cook and her way of cooking really made it easy for me to not just to learn but also eat in a healthy way.
Leafy vegetables usually have a slight bitter taste and they don't have a texture like other veggies (carrots, gobhi) and kids find it tough to adapt to this taste.
FAQs
You may blanch the methi leaves for 5 min before tempering them.
High fiber, Low calorie Aloo Methi subji, which is rich in iron helps you maintain gut health.
You may also like–
More Indian Recipes-
- Idli Podi Recipe
- Idli Sambar Recipe (Tiffin Sambar)
- How To Make Paneer (Indian Fresh Cheese)
- Amla Avocado Dip- Indian Style
- Shahi Paneer- Punjabi Style
- Methi Malai Paneer
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Aloo Methi
Equipment
- heavy wok kadai
- Colander
Ingredients
- 250 gm fenugreek leaves (unsorted) methi leaves
- 5 small potato
- 1 teaspoon haldi
- 1.5 teaspoon red chilli can adjust
- ½ teaspoon amchur
- 1 teaspoon cumin seeds jeera
- 1 small green chilli optional
- 1.5 tablespoon mustard oil
- 1 teaspoon garam masala
- salt as per taste
Instructions
- Gather the methi leaves. I had sorted them ahead of time. Chop them or use them as is. Wash them thoroughly under running water. Take a potato and chop it in not-so-thick slices. While you prep veggies, you may burn mustard oil as shown. The dark yellow color of the oil will change to light yellow when heated on stove top full flame for 2-3 minutes.
- Once the oil is a bit warm, fry potatoes on slow flame. It will take about 10 minutes. But aloo would be really browned and crispy.
- Add cumin, spices, and salt in the oil. Add washed and drained methi leaves. Slowly methi would leave water and shrink too. Keep sauteing in between. Let the wok be covered with a lid for another 3-4 minutes. Add amchur and garam masala and close the flame.
- Aloo Methi is ready. Serve it with Paratha or chapati. Enjoy!
Notes
-
- Sort the leaves a day before. The best way to store methi leaves is to keep dry sorted leaves in a clean newspaper or a dry cloth vegetable bag. They can remain good in refrigerator for 3-4 days in winters.
-
- Washing is an important step. You may take a colander and transfer the leaves to it and wash under running water. I prefer to first wash them by soaking it in a large steel vessel (with water) and transfer it to another utensil filled with water and keep changing the water. After 2-3 swaps, the dust will be drained and then I transfer it to colander and wash again.
-
- Heat mustard oil on full flame till huge vapors appear to burn it. It would take about 1 min for 1-2 tablespoon of oil. Cool it off. Temper only after cooling off till its warm.
-
- Methi would shrink as it leaves water and would gradually change color to a darker green. You may fry potatoes to have a crispy aloo methi.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 3 | |
| Amount per serving | |
| Calories | 127 |
| % Daily Value* | |
| Total Fat 1.3g | 2% |
| Saturated Fat 0.1g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Total Carbohydrate 24.3g | 9% |
| Dietary Fiber 3.3g | 12% |
| Total Sugars 1.1g | |
| Protein 5g | |
| Vitamin D 0mcg | 0% |
| Calcium 276mg | 21% |
| Iron 2mg | 12% |
| Potassium 496mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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