Potato Fenugreek Curry recipe (Aloo Methi)

18 Dec Potato Fenugreek Curry recipe (Aloo Methi)

Last Updated on December 26, 2023 by blessmyfoodbypayal

Potato Fenugreek Curry Recipe | Aloo methi recipe with step wise pictorial and video method.

Hailing from North India, this vegan and gluten-free dish is made with stir fried potatoes and fresh Fenugreek leaves.

It is to be noted here that ALOO is Potato in Hindi and METHI means Fenugreek leaves.

Most common dish from the winters, this is made in every house and is being served with Indian flat bread/roti/chapati.

However some love to have it with plain rice, lemon rice, coconut rice, palak pulao or even puri or Paratha.

This is also a great dish to pack up for the school or office tiffin.

It is to be noted that there are some days when we don’t eat onion and garlic for some religious reasons and this recipe is ideal for those days too.

ALOO METHI INGREDIENTS

METHI/FENUGREEK LEAVES: This is the prime ingredient to the recipe. We are using the fresh methi which is available only and only during winters.

But it’s not that you can’t make aloo methi during Summers. There’s dry Fenugreek leaves available 24×7×365 and whenever you want to enjoy aloo methi, just add handful of dry Fenugreek leaves alongwith potatoes.

POTATOES: You need to add the quantity of potatoes as per their size and your liking. Ours were medium sized potatoes, so added 3 only.

SPICES: This recipe ask for very basic ingredients like salt, turmeric, red chilli powder, coriander powder, garam masala and cumin seeds.

OIL : Aloo methi tastes best if made in mustard oil, which needs to be cooked first otherwise your dish may spoil.

But feel free to add any other oil you use for daily cooking.

STEP WISE PICTORIAL METHOD OF POTATO FENUGREEK CURRY RECIPE

1.Separate the methi leaves from the stalks. The quantity of methi leaves and other ingredients is given in the recipe card below.

2. Put all the leaves in a bowl.

3. Wash them properly 3 to 4 times.

4. Take oil in a pan and if it is mustard oil, then let it smoke first.

5. Add potatoes and hing and keep on sauteing them until potatoes turn slightly brown.

6. Create a space in the middle of the pan, add cumin seeds and green chilies and saute till seeds begin to splutter.

7. Add turmeric powder, red chilli powder, garam masala and coriander powder. Mix.

7. Now add Fenugreek leaves and salt. Be careful while adding salt as the leaves which are initially looking too much in quantity are going to remain very few after cooking.

8. Mix well.

9. Put a lid and let it cook on moderate heat.

10. Do keep steering at intervals.

11. Once the potatoes and leaves are cooked, but there remains some water at the base of the pan. So put the heat on high and let the water evaporate.

Aloo methi is ready.

ALSO SEE

• Aloo ka cheela recipe
• Saag Aloo recipe
• Jeera aloo without boiling (cumin potatoes)
• dahi wale aloo ki sabzi
• Cauliflower and potato fry Indian recipe (Aloo Gobi dhaba style)
• Chutney wale aloo recipe

POTATO FENUGREEK CURRY RECIPE – RECIPE CARD

Potato Fenugreek curry recipe

blessmyfoodbypayal

Potato Fenugreek curry recipe is a vegan and gluten-free dish made with stir fried Aloo and Methi.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine North Indian

Servings 3

Ingredients

  

• 500 gram fresh methi/Fenugreek leaves
• 4 potatoes (peeled & cut into cubes)
• pinch of hing/asafoetida
• 1 tsp cumin seeds
• 1/4 tsp turmeric powder
• Red chilli powder to taste
• 1 tsp garam masala
• 1 tbsp coriander powder
• 2 tbsp oil of your choice (we used mustard oil)

Instructions

 

• Separate the methi leaves from the stalks.
• Put all the leaves in a bowl.
• Wash them properly 3 to 4 times.
• Take oil in a pan and if it is mustard oil, then let it smoke first.
• Add potatoes and hing and keep on sauteing them until potatoes turn slightly brown.
• Create a space in the middle of the pan, add cumin seeds and green chilies and saute till seeds begin to splutter.
• Add turmeric powder, red chilli powder, garam masala and coriander powder. Mix.
• Now add Fenugreek leaves and salt. Be careful while adding salt as the leaves which are initially looking too much in quantity are going to remain very few after cooking.
• Mix well.
• Put a lid and let it cook on moderate heat.
• Do keep steering at intervals.
• Once the potatoes and leaves are cooked, but there remains some water at the base of the pan. So put the heat on high and let the water evaporate.
• Add garam masala and mix.
• Aloo methi is ready.

Keyword Aloo methi, Potato fenugreek curry recipe