Methi Aloo (Fenugreek Potato) is a perfect choice! This popular dish combines the unique flavour of fresh fenugreek leaves (methi) with the comforting texture of potatoes (aloo), making it a great option for lunch, dinner, or even meal prep. In this post, we’ll cover everything you need to know about making Methi Aloo, from ingredients and steps to cooking tips that will make this recipe foolproof.
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Essential Ingredients for Methi Aloo Recipe
Potatoes (Aloo): Opt for starchy potatoes like Yukon Gold or Russet they hold up well when cooking and absorb flavours better. Dice them evenly to ensure uniform cooking.
Fresh Fenugreek Leaves (Methi): Fresh methi leaves give the dish a unique, earthy flavour. To reduce their slight bitterness you can soak them in salted water for 10 minutes. Avoid using dried methi (kasuri methi) as it has a different flavour profile.
Oil: Use Mustard oil for an extra layer of traditional flavour. Mustard oil adds an earthy, slightly pungent taste that complements the methi.
Red chilli: Red chilli adds a subtle heat. They are optional you can adjust the quantity to your spice preference or omit them entirely.
Turmeric Powder: Turmeric gives the dish its golden colour. It’s also rich in antioxidants.
Red Chili Powder: Adjust the red chilli powder to taste. It brings colour and heat, but you can adjust it according to your spice tolerance.
Salt: Essential ingredient for balancing flavours. Adjust according to taste.
How To Make Methi Aloo Recipe Step by Step
Prepare the Ingredients: Peel and dice the potatoes into small cubes for even cooking. Wash and chop the methi leaves, discarding any thick stems.
- Heat oil in a heavy bottom pan, and add broken red chillies. Let them sizzle, releasing their aroma.
- Add the diced potatoes and stir to coat them in the oil and spices. Sprinkle with turmeric, chilli powder, and salt to taste cook on medium heat, Mix well.
- Add the methi leaves evenly and Do not stir or mix them. Cover with a lid. Let them cook for 10 minutes first and then remove the lid to check if the potatoes are cooked. If not, cover again and cook for another 5 minutes or till potatoes are tender.
- Remove the lid, Stir them all together, and cook untill water evaporates. Cook for another 10 minutes, stirring occasionally until the potatoes are fully cooked, and the methi leaves are wilted. Check and adjust salt.
Our Methi Aloo ki Sabzi is ready. Serve it hot with chapati or Phulka
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Why You’ll Love This Methi Aloo Recipe
- Healthy & Nutritious: Methi (fenugreek) is rich in iron, fibre, and vitamins. Paired with potatoes, this dish provides a satisfying balance of carbs and nutrients.
- Simple Ingredients: This recipe only requires a handful of ingredients commonly found in Indian households.
- Quick & Easy: With minimal prep and cooking time, Methi Aloo is perfect for busy days or weeknight dinners.
- Vegan & Gluten-Free: A natural choice for plant-based diets and those avoiding gluten.
Cooking Tips for the Best Methi Aloo
- Reduce Bitterness: Fenugreek leaves can be slightly bitter. If you prefer a milder taste, soak the leaves in salt water for a few minutes, then drain and rinse before cooking.
- Use Fresh Methi: While dried methi leaves (kasuri methi) work in some recipes, fresh leaves give the best flavour for Methi Aloo.
- Adjust Spices: You can easily adjust the spices to make it more or less spicy based on your preference.
Serving Suggestions for Methi Aloo
- Methi Aloo pairs wonderfully with a simple roti or paratha.
- It also goes well with dal and rice for a complete meal.
- Add a side of raita or yoghurt to balance the flavours.
Health Benefits of Methi Aloo
Methi leaves are well-known in Indian cuisine for their medicinal properties. They’re rich in antioxidants, help control blood sugar levels and aid digestion, potatoes are a good source of potassium and vitamin C, and Methi Aloo is a tasty and nutritious addition to your meal plan.
FAQ for Methi Aloo Recipe
Yes, you can but fresh methi leaves are recommended for the best flavour and texture.
Absolutely! Pre-cook the potatoes slightly, toss them with methi and spices, and air fry at 180°C (350°F) for 10 minutes, or until crispy and golden.
This dish has a mild spice level. Adjust the chilli powder according to your preference.
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Methi Aloo Recipe | How to Make Methi Aloo | Easy & Flavorful Indian Side Dish
Materials
- 2-3 Medium potatoes peeled and diced
- 3 cup fresh methi leaves washed and roughly chopped
- 2 tablespoons oil
- 2 Whole red chilli
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
Instructions
- Prepare the Ingredients: Peel and dice the potatoes into small cubes for even cooking. Wash and chop the methi leaves, discarding any thick stems.
- Heat Oil and Sauté Spices: In a pan, heat oil and add broken red chillis. Let them sizzle, releasing their aroma.
- Add Potatoes: Add the diced potatoes and stir to coat them in the oil and spices. Sprinkle with turmeric, chilli powder, and salt to taste cook on medium heat, Mix well.
- Add Methi Leaves: Add the methi leaves evenly and Do not stir or mix them. Cover with a lid. Let them cook for 10 minutes first and then remove the lid to check if the potatoes are cooked. If not, cover again and cook for another 5 minutes or till potatoes are tender.
- Cook till water evaporates: Remove the lid, Stir them all together, cook untill water evaporates. Cook for another 10 minutes, stirring occasionally until the potatoes are fully cooked, and the methi leaves are wilted. Check and adjust salt and serve it hot with chapati or Phulka.
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