Methi Aloo is a classic North Indian style sabzi made from fresh fenugreek leaves (methi) especially during the winter season.
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What is Methi Aloo?
Methi Aloo is a traditional sabji recipe from Northern part of India. It is made during the winter season when fresh fenugreek leaves are in season.
Apart from being delicious, this combination is a nutritional powerhouse. Methi (Fenugreek) is known for its ability to help manage blood sugar levels and improve digestion, while Potatoes provide the starch and energy. It is a naturally gluten and dairy free, plant based recipe.
Ingredients You’ll Need
- Fresh Fenugreek (Methi) is commonly available green leafy vegetable across the Indian sub-continent. It is used to make a variety of dishes like paratha, thepla, methi matar malai, and so many more. Do not confuse it with dried kasuri methi. Both are different.
- Potatoes peeled and cut into chunks/cubes. Subsitute them with sweet potatoes for a nutritional boost.
- Onion, Tomato, Garlic for that dhaba style masala base of the sabzi.
- Spices and Seasoning: Cumin, Dried Red Chillies, Asafoetida, Chilli Powder, Turmeric Powder, Coriander Powder, and Salt.
- Mustard Oil is best for that authentic pungent flavour.
Authentic Everyday Indian Food
How To Make Methi Aloo
1. Prep the Fenugreek
- Remove the stem and roots of frenugreek leaves.
- Rinse them nicely 2 – 3 times in running water yo get rid of dirt and debris.
- Let them sit in a colander for minimum 15 minutes to 1 hour to drain all the water.
- Later, finely chop the fenugreek leaves and transfer them to a bowl.
2. The Tadka (Tempering)
- Heat the mustard oil in a heavy-bottomed preferably cast iron kadai until it reaches its smoking point (this removes the raw smell).
- Lower the heat and add dried red chillies, asafoetida, garlic, and cumin. Fry for 1 – 2 minutes to relase the aroma of spices and garlic.
3. Prepare Dhaba Style Masala Base:
- Add the finely chopped onion. Fry till onion become light brown.
- Next, add the chopped tomatoes, spices, and salt. Fry this masala till tomatoes are nicely break down and oil starts separating.
- Add the cubed potatoes. Fry them on medium-high heat until they are 50% cooked.
4. Cook the Methi:
- Add the chopped methi leaves to the pan. Turn the heat to high. Sautéing on high heat helps evaporate moisture quickly, preventing the leaves from becoming mushy.
- Cook for 3-4 minutes until the leaves shrink significantly.
- Cover and cook on low heat for 10 – 15 minutes until the potatoes are fully done, and have a delicious, golden crust.
- Turn the heat up for one final minute to get everything “bhuna” (seared) and dry.
Serving Suggestions
Methi Aloo is best enjoyed hot with:
- Missi Roti (chickpea flour flatbread) or Dal Paratha with a dollop of white butter.
- Plain Parathas or Chapati and a side of refreshing boondi raita.
- Dal Tadka and Steamed Rice for a comforting meal.
Hina’s Tried and True Tips
- Don’t over-wash: Wash the methi before chopping, not after. Washing after chopping can make the leaves waterlogged and more bitter.
- Iron Kadai: If you have one, cook this in an iron wok (kadai). It adds a rustic flavor and a tiny boost of dietary iron!
- Balance: If you find the final dish still too bitter, add a drizzle of lemon juice or a teaspoon of heavy cream at the very end to mellow it out.
- The Secret to “Non-Bitter” Methi: The #1 reason people avoid this dish is the bitterness. To fix this: Chop the leaves finely. Sprinkle a teaspoon of salt over them and let them sit for 15 minutes. Gently squeeze and add them to the masala.
Love Indian vegetables? Try this Achari Baingan Masala, crispy and crunchy Kurkuri Bhindi, or the classic Punjabi Gobi Aloo.
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Dhaba Style Methi Aloo Recipe
Methi Aloo is a classic North Indian style sabzi made from fresh fenugreek leaves (methi) especially during the winter season.
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Servings: 2 adults
Calories: 363kcal
- Heavy Bottom Kadhai
Ingredients
- 1 big fenugreek bunch or approx 2 Cup chopped fenugreek leaves
- 2 medium potato, peeled and diced
- 2 tablespoon mustard oil (sarson oil)
- 1 teaspoon cumin seeds (jeera)
- ⅛ teaspoon hing (asafoetida)
- 6 garlic cloves finely chopped
- 2 dried red chillies
- 1 small onion, finely chopped
- 1 medium tomato, finely chopped
- 1 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon salt or to taste
Instructions
- Remove the stem and roots of frenugreek leaves. Rinse them nicely 2 – 3 times in running water yo get rid of dirt and debris. Let them sit in a colander for minimum 15 minutes to 1 hour to drain all the water. Later, finely chop the fenugreek leaves and transfer them to a bowl.
- Heat the mustard oil in a heavy-bottomed preferably cast iron kadai until it reaches its smoking point (this removes the raw smell). Lower the heat and add dried red chillies, asafoetida, garlic, and cumin. Fry for 1 – 2 minutes to relase the aroma of spices and garlic.
- Add the finely chopped onion. Fry till onion become light brown. Next, add the chopped tomatoes, spices, and salt. Fry this masala till tomatoes are nicely break down and oil starts separating. Add the cubed potatoes. Fry them on medium-high heat until they are 50% cooked.
- Add the chopped methi leaves to the pan. Turn the heat to high. Sautéing on high heat helps evaporate moisture quickly, preventing the leaves from becoming mushy. Cook for 3-4 minutes until the leaves shrink significantly.
- Cover and cook on low heat for 10 – 15 minutes until the potatoes are fully done, and have a delicious, golden crust. Turn the heat up for one final minute to get everything “bhuna” (seared) and dry.
- Serve Methi Aloo Sabji with phulka and raita.
Recipe Notes:
- If you are not a fan of mustard oil taste, use any vegetable refined oil for cooking.
- This is a medium spicy dish suitable for Indian taste buds, hence adjust the quantity of chillies as per your preference.
- Do not use pacakaged Kasuri Methi for this recipe. Fresh Fenugreek Leaves and Kasuri Methi both are different.
Nutrition
Calories: 363kcal | Carbohydrates: 53g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 616mg | Potassium: 1364mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1108IU | Vitamin C: 122mg | Calcium: 86mg | Iron: 4mg
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