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Aloo Methi

Aloo Methi

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.
4 from 6 votes
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Course: Main Course
Cuisine: Indian
Keyword: Indian Vegan Recipe, Indian Vegetarian Recipes, Stir Fry, Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 Servings
Calories: 267kcal
Author: Aayushi Patel

Equipment

  • Heavy Bottom Pot

Ingredients

  • 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

Instructions

  • 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

Notes

  • 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. 

Nutrition

Serving: 1Serving | Calories: 267kcal | Carbohydrates: 51g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 805mg | Potassium: 1255mg | Fiber: 7g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 58mg | Calcium: 45mg | Iron: 3mg