Aloo Methi is the most delicious stir fry you will ever taste. It is a simple stir fry made with potatoes and fresh fenugreek leaves.
What is Aloo Methi?
If you are from India, you definitely know this rustic stir fry makes an appearance in your homes during winters. It is a simple stir fry made with potatoes and fresh fenugreek leaves and lots of garlic. Spiced with green chilies, red chili powder, turmeric and cumin-coriander powder traditionally. I also like to add just a little bit of finely chopped tomatoes, to bring out the flavors even more.
Minimum spices are used to make this stir fry, and we let the methi (fenugreek leaves) be the MVP of this sabzi. Winters in India mean a bounty of lush green produce, and most popular being the fenugreek leaves. I would say we eat this bhaji several times a week, in the form of theplas, Muthias and in addition to vegetable stir fry.
How to Clean and Chop Methi Leaves?
Until this year, I haven't seen a lot of methi in the market in the US. But, this year I am surprised on how wonderful the produce has been.
If I get fresh methi, I usually end up making Methi Thepla and this Stir Fry.
Firstly, start with plucking the methi leaves from their stems. I like to use the tender stems and discard only the thick stems, and the roots of the methi stems. Also discard all the rotting leaves.
Next, you add the fenugreek leaves and stems to a colander and give them a thorough rinse with running cold water. Then let the leaves air dry. Store them in an airtight container.
I also like to soak methi in water and 1/2 tsp of salt, to eliminate some bitterness while making curries and stir-fries.
How to Make this Stir Fry?
This aloo methi is vegan and can be made gluten-free by replacing asafetida with gluten-free asafetida, or skipping it.
In a pan add the oil of your choice. Typically mustard oil is used. If you happen to use mustard oil, you want to make sure you heat it well, and then add your tempering spices.
Add the tempering spices, cumin seeds, and asafetida, and let the cumin seeds splutter. Add the chopped garlic, tomatoes, and green chilies, along with Turmeric and salt. Cook the tomatoes until mushy, and potatoes. Mix well, cover, and cook on medium flame.
Once the potatoes are cooked add chopped methi leaves, red chili powder and cumin-coriander powder. Mix everything well. Ah, delicious. Serve with piping hot rotis or parathas.
More Recipes from The Blog
- Heavy Bottom Pot
- 1 Tbsp Mustard Oil Or Any Oil of your choice
- 1 Tsp Cumin Seeds
- 1/8 Tsp Asafetida (Optional)
- 1/4 Cup Tomatoes Finely Chopped
- 1.5 Tbsp Finely Chopped Garlic
- 1 Thai Green Chili Finely Chopped
- 1/4 Tsp Turmeric
- 1 Tsp Salt
- 4-5 Potatoes Medium Size Cubes
- 3 Cups Methi Leaves Chopped and Tightly Packed
- 1 Tsp Red Chili Powder
- 1 Tsp Cumin Coriander Powder
- Add oil to a heavy bottom pot. Once hot, add cumin seeds and asafetida. Let the cumin seeds start to splutter.
- Now add finely chopped tomatoes, garlic and green chilies.
- Once the garlic starts to turn golden brown and tomatoes are mushy, add turmeric and salt. Mix well.
- Now add chopped potatoes. Mix again. Cover and cook. Stir them every now and then, until they are cooked.
- Once the potatoes are fork tender, add finely chopped methi leaves.
- Then add red chili powder, and cumin-coriander powder. Mix everything well. Cook until methi is cooked. It should take about 2-3 minutes.
- Serve hot with piping hot Rotis, or parathas
- If you are using Mustard Oil make sure you heat it up thoroughly. And then add cumin seeds and asafetida. If you don't heat it up, properly before adding the tempering the spices, it can make the dish bitter.
- If you want a strong flavor of methi, double the quantity of methi.
- If you want to reduce the bitterness from the methi leaves, soak the chopped methi in cold water and 1/2 tsp of salt, for 5-10 mins. Drain the water and add the methi leaves to the stir fry.
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