Aloo Methi
Bring bold flavors and vibrant aromas to your table with this classic Indian Aloo Methi recipe! Featuring tender, golden potatoes paired with the earthy bitterness of fresh fenugreek leaves (methi), this flavorful stir-fry is seasoned with a fragrant blend of cumin, mustard seeds, and a hint of asafoetida. Quick and easy to prepare in under 40 minutes, Aloo Methi is a perfect vegetarian side dish that pairs beautifully with soft rotis, chapati, or steamed rice. Packed with nutrition and authentic spice, this dish is a must-try for anyone craving traditional Indian comfort food. Whether you're hosting a dinner or enjoying a cozy meal at home, Aloo Methi is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 200 grams Fenugreek leaves (methi)
- 3 medium, peeled and diced Potatoes
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon, or to taste Salt
Instructions
Start by washing the fenugreek leaves thoroughly in a large bowl of water. Drain the water and repeat the process until all the dirt and grime are removed.
Once clean, remove the methi leaves from the stems and finely chop them. Set aside.
Heat the oil in a large non-stick pan over medium heat. Once the oil is hot, add the cumin seeds and mustard seeds. Allow them to splutter for a few seconds.
Add the asafoetida (hing) to the pan and give it a quick stir.
Next, add the diced potatoes to the pan. Stir to coat them in the oil and spices.
Sprinkle the turmeric powder and red chili powder over the potatoes, stirring well to evenly distribute the spices.
Cover the pan with a lid and allow the potatoes to cook on medium heat for about 5–7 minutes, stirring occasionally. Cook until the potatoes are slightly tender.
Once the potatoes are partially cooked, add the chopped fenugreek leaves to the pan. Stir well to incorporate the leaves with the potatoes.
Sprinkle salt over the mixture. Cover the pan again and allow the aloo methi to cook for another 10–15 minutes on low to medium heat, stirring occasionally.
Check if the potatoes are fully cooked by piercing them with a fork. They should be soft but still hold their shape. The fenugreek leaves should also be well cooked without being too wilted.
Once cooked, remove the pan from the heat. Serve hot as a side dish with chapati, roti, or any Indian bread.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 7.4 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 921 mg | 71% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4872 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
