Aloo Methi is a simple and tasty dry curry made with boiled potatoes and fresh methi leaves. It is mild, has nice flavor and perfect for lunch or dinner. The soft potatoes mix well with the slightly bitter methi and the garlic gives a nice smell and taste. This is a no-onion, no-tomato recipe, so it’s easy to make with just basic pantry items.
You can serve this with roti, phulka or even with rice and dal. It is quick to make and doesn’t need any fancy items. Good for busy days when you want to cook something homely and easy. You can even pack this for lunchbox as it stays soft for long. This is also a good way to include greens in your meals.
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About Aloo Methi
Aloo Methi is a dry curry where aloo means potato and methi means fenugreek leaves. It’s a regular dish made in North Indian homes, especially during winter when fresh methi is in season. The combination of boiled potato and sautéed methi makes a very balanced and tasty sabzi.
The dish starts by pressure cooking potatoes, then sautéing them in a simple tempering with chopped garlic, green chilli and jeera. Finely chopped methi is then added and cooked till it shrinks and loses its raw smell. A pinch of turmeric and chilli powder gives a mild heat and bright colour.
Though methi has a natural bitter taste, when cooked properly with the right ingredients, it tastes really good. The boiled potatoes help in absorbing the flavour and reducing the bitterness. The dish turns dry and lightly crispy at the end, which makes it tastier.
I always buy methi leaves whenever I see it fresh to make methi thepla, occasionally I make methi matar malai. I love dry subzis with chapathi more than rice, hubby doesn’t complain as he likes it with both. It gets ready fast and feels warm and comforting with rice or roti.
Aloo Methi Ingredients
- Potato – Take one medium size potato. Boil it soft, peel the skin and cut into small cubes. Potato makes the sabzi soft and takes in all the masala taste.
- Methi leaves – Use one cup fresh methi. Wash 2–3 times in water to remove mud. Chop it small. Methi gives strong flavor and goes well with garlic.
- Spice powders – Just a pinch turmeric for colour. Add red chilli powder for spice. Coriander or garam masala gives nice flavour. Use what you have.
- Oil – Use little oil for cooking. Any normal cooking oil is fine.
- Jeera – Add jeera to hot oil. It gives nice smell and also good for digestion.
- Garlic – Chop garlic small. It gives strong taste and blends well with methi.
- Green chilli – Use one small green chilli. Chop fine and add for slight spice.
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How to make Aloo Methi Step by Step
1.Rinse potatoes, cut into half and Pressure cook for 4 whistles. Peel off the skin,chop them into bite sized pieces. Heat oil in a pan – add jeera, let it splutter. Then add garlic and green chili, saute them well for few mins until it starts to golden brown. Rinse methi leaves, chop it finely and set aside.
2.Add cooked potatoes and sauté for 3-5 minutes. Then add methi greens.
3.Saute till it shrinks, then add turmeric powder, red chili powder and garam masala powder mix well. Sprinkle little water just for the masalas to blend and cook covered for 5mins in low flame until the subzi becomes dry. Give a quick saute and switch off.
Serve with phulka or rice !
Expert Tips
- Boil potatoes first – Pressure cook the potato till soft but not too mushy. If it gets too soft, it will break while mixing.
- Clean methi well – Methi sometimes has mud or sand. So wash 2–3 times in water, then chop it.
- Chop small – Chop methi leaves small so it mixes easily with potato and cooks fast too.
- Don’t overcook methi – Cook till it shrinks and raw smell goes. If you cook too long, it turns dark and little bitter.
- Sprinkle little water – Just add small splash only if needed. It helps masala stick well. Don’t put too much, this is a dry curry.
- Keep flame low – After adding methi and masala, cook in low flame. This way everything mix well and don’t get burnt.
Serving and Storage
Serve Aloo Methi hot with chapathi or roti. It also tastes nice with plain rice and dal. You can pack it for lunchbox also, as it doesn’t turn dry or soggy.
Leftover can be stored in fridge for one day. Reheat with a sprinkle of water. But methi is best when eaten fresh, so try to finish the same day.
FAQS
1.Can I use kasuri methi instead of fresh methi?
Fresh methi gives better taste. But if not available, soak 2 tbsp kasuri methi in warm water and use.
2.Is it okay to skip garlic?
Yes, but garlic adds lot of taste. You can skip if making for vrat or don’t prefer strong smell.
3.Can I add onion or tomato?
This version is without onion and tomato. But you can add one small onion if you like. Tomato not needed here.
4.What to do if methi tastes bitter?
Make sure to sauté well. You can also soak methi leaves in salted water for 5 minutes and rinse before using.
5.Can I make this with raw potato?
Better to boil potato first. Raw takes longer and may not cook evenly with methi.
If you have any more questions about this Aloo Methi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Aloo Methi Recipe
Ingredients
- 1 medium sized potato
- 1 cup methi leaves
- 1 generous pinch turmeric powder
- 1 teaspoon red chilli powder
- 1/2 teaspoon garam masala powder
- salt to taste
TO TEMPER:
- 1/2 tablespoon oil
- 1/2 teaspoon jeera
- 1 tablespoon garlic
- 1 teaspoon green chilli
Instructions
- Rinse potatoes, cut into half and Pressure cook for 4 whistles. Peel off the skin, chop them into bite sized pieces.
- Heat oil in a pan – add jeera, let it splutter.
- Then add garlic and green chilli, saute them well for few mins until it starts to golden brown.
- Rinse methi leaves, chop it finely and set aside.
- Add cooked potatoes and sauté for 3-5 minutes.
- Then add methi greens.
- Sauté till it shrinks, then add turmeric powder, red chilli powder and garam masala powder mix well.
- Sprinkle little water just for the masalas to blend and cook covered for 5mins in low flame until the sabzi becomes dry.
- Give a quick sauté and switch off.
- Serve Aloo Methi with phulka or rice !
Notes
- Boil potatoes first – Pressure cook the potato till soft but not too mushy. If it gets too soft, it will break while mixing.
- Clean methi well – Methi sometimes has mud or sand. So wash 2–3 times in water, then chop it.
- Chop small – Chop methi leaves small so it mixes easily with potato and cooks fast too.
- Don’t overcook methi – Cook till it shrinks and raw smell goes. If you cook too long, it turns dark and little bitter.
- Sprinkle little water – Just add small splash only if needed. It helps masala stick well. Don’t put too much, this is a dry curry.
- Keep flame low – After adding methi and masala, cook in low flame. This way everything mix well and don’t get burnt.
Meena Srinivasan
Thank you for the superb recipe. I was searching a side dish without onion and Aloo Methi was the perfect one and really very quick to prepare. Your pictures are mouth watering…. I tried and came out very well