Aloo Methi is a dry curry of baby potato and fenugreek leaves and tastes absolutely amazing with some ghee smeared chapati and yogurt.
Aloo Methi
Aloo methi or potato and fenugreek leaves dry curry, is a wonderful and delcious combination of these two ingredients and is a classic Punjabi dish. It is often made during winters, when there is abundance of fenugreek leaves.
In most of my recipes, I use dried fenugreek leaves, which has fabulous qualities of digesting food and giving unique flavour to the dish. It is available in most stores as Kasoori methi but you can also make your own. Just clean, wash and chop fresh leaves and dry them in sunlight for 2-3 days and store in an airtight container and use as needed. The tip above and recipe both came from my mother in law.
Ingredients Needed
- Potato: Normally baby potatoes are used to make aloo methi. You can also use small salad potatoes, cut in big cubes.
- Fenugreek leaves:Fresh fenugreek leaves cleaned and chopped.
- Tomato: Tomato is totally optional, you may skip it.
- Green chilli: To add some spiciness in the dish.
- Ghee/Clarified butter: Aloo methi tastes fabulous only in ghee. However, if you would want to make it vegan, you can replace ghee with oil.
- Turmeric and Salt: For color and taste
How to make Aloo Methi
Aloo methi is one of the easiest punjabi side dish ever. All you need to do is cook potatoes and fenugreek leaves in ghee on low heat while covered.
Start with heating ghee in a heavy bottom pan/wok and add the potatoes, fenugreek leaves, green chilli, salt, and turmeric powder. Don’t stir or mix, just let them cook on low heat.
After 15-20 minutes, slightly stir from the bottom of the wok and add tomatoes . Cover the tomatoes with potatoes and fenugreek leaves and again cook covered on low heat.
Let the tomatoes cook until tender and all the moisture evaporates. Now mix everything to combine well. Remove from heat and serve the sabzi with ghee smeared chapatis.
Pro Tips
- Make sure to use baby potatoes or small potatoes only.
- Fresh methi leaves makes amazing aloo methi. You can also use dry methi leaves as well.
- Tomatoes adds nice flavors in aloo methi. But you can also use dry mango powder instead of tomatoes.
- For best results use ghee to make the aloo methi.
Other Dry Curries
- Aloo Gobi | How to make Punjabi Gobi Aloo
- Sukhe Aloo Palak ki Sabzi
- Aloo Baingan | Potato Eggplant Curry
- Matar Mushroom Curry
- Aloo Matar Sabzi
Looking for more such lunch recipes to get some ideas for your meals? Do not miss my Chole Bhature and Soya Chaap Masala and the best one’s Dal Palak.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Aloo Methi
Equipment
- Heavy Bottom Pan
Ingredients
- 500 g fenugreek leaves chopped
- 250 g baby potatoes cubed
- 2 tomatoes chopped
- 2 green chilies chopped
- 1 teaspoon turmeric powder
- salt to taste
- 4 tablespoon desi ghee/clarified butter
Instructions
- Heat ghee in a large havey bottom pan/wok and add baby potatoes. Stir and add salt and turmeric powder.
- Cover them with chopped fenugreek and close the lid without stirring. Keep on low flame.
- Do not stir or else it won’t taste best. After 15 minutes stir from sides gently and add chopped tomatoes in center and again cover with vegetables.
- Cook till ghee comes out. Add a spoonful of ghee on each serving.
- Enjoy it with ghee smeared chapati and yogurt.
Notes
- Make sure to use baby potatoes or small potatoes only.
- Fresh methi leaves makes amazing aloo methi. You can also use dry methi leaves as well.
- Tomatoes adds nice flavors in aloo methi. But you can also use dry mango powder instead of tomatoes.
- For best results use ghee to make the aloo methi.
This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.
Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Aloo Methi and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
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