Aloo Methi Recipe By Shweta Singh

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Aloo Methi Recipe

Aloo Methi

By Shweta Singh

A North Indian delicacy prepared in every Indian household, Aloo Methi is an Indian main-course staple made using a few ingredients. The dish is prepared using potatoes, fenugreek leaves (methi), spices, and herbs - all mixed and cooked together to make the aromatic Indian delight.

3

Serving
10

Ingredients
20 min

To Prepare
20 min

for Cooking

Meal Planner

Veg
Food Type

Lunch
Additional Note

Healthy

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Origin of Aloo Methi

Aloo methi finds its origin in the northern parts of the Indian subcontinent. The dish was first prepared in North India, Punjab, and later became a mass-favorite for its appetizing taste and easy-to-make features. With a delicious blend of starchy potatoes and chopped nutrient-dense methi leaves, the dish is flavored with authentic Indian spices and herbs. Have on your apron as I guide you to making a restaurant-style perfect aloo methi dish for simple everyday cooking and mindful eating.

What are the Health Benefits of Aloo Methi?

Aloo Methi sabji is a good source of healthy carbohydrates. If you’re working out or want to gain weight, this simple and wholesome dish can aid in meeting your goals.
Fenugreek leaves or methi leaves contain tons of beneficial nutrients. It is rich in Vitamin K that regulates bone metabolism and is known to cure ulcers and fight cold.
Turmeric in aloo methi contains anti-bacterial properties. It aids in digestion and strengthens the overall immunity of our body.
The dish is an excellent source of beta carotene and vitamin C, which helps fight illness and improves our immunity.
Fenugreek leaves are a rich source of folate that speeds up the production of red blood cells in our bodies. It helps in curing anemia and keeps our health intact.

Preparation Method for Aloo Methi Recipe

Step 1:

Pluck fenugreek leaves (methi) from the stalk and add them to a colander. Rinse the leaves thoroughly in clean water and spray vinegar or sprinkle salt to get rid of the pesticides.

Step 2:

Peel and chop potatoes and add them to a pot of water.

Step 3:

Heat a pan over medium flame. Add a tablespoon of oil. Once oil is hot enough, add cumin (jeera) seeds and garlic cloves. Let them splutter.

Step 4:

Add finely sliced green chilies, and sprinkle a pinch of asafoetida. Sautee.

Step 5:

Add cubed potatoes to the pan and add a pinch of turmeric. Mix all the ingredients and cover the pan with a lid. Cook until the potatoes are fork-tender. If needed, add some water (½ cup), so the potatoes cook faster.

Step 6:

Add ½ teaspoon garam masala and ½ spoon salt. Mix them well.

Step 7:

Add chopped methi leaves and fry until you smell a nice aroma and the leaves wilt off. Cook on a high-medium flame.

Step 8:

Garnish with finely chopped coriander leaves and serve with roti, rice, or puri.

The fenugreek leaves (methi) possess tons of health benefits. From helping us fight cold in the winter to help us meet our daily nutrient requirements, nutrition in aloo methi helps us fight against illness and improves our immunity.

Please note: The above values are approximate based on one serving size and can differ based on an individual’s diet.

Calories : 158

Carbohydrates : 11 g

Protein : 5 g

Iron : 3 mg

Fat : 11 g

Fiber : 2 g

Vitamin C : 4 g

Sodium : 479 mg

Sugar : 1 g

Calcium : 473 mg

Note & Pro Cooking Tips

Note

Aloo methi tastes best with flavored rice, jeera rice, paratha, roti, or puri. This simple recipe is a quick hunger fix when craving aromatic Indian food. Anyone can prepare this recipe in less time and with few ingredients. Not only the dish taste the best but it also contains essential nutrients and vitamins. Winter is the best time to prepare the dish as you can easily find fresh fenugreek (methi) leaves available in the market.

Pro Tips

Use only the fenugreek greek and chop off the stalks as they taste bitter. Avoid fine chopping of leaves. Roughly chop them and add to the pan.
Instead of oil, you can use ghee for cooking. In fact, I prefer using mustard oil in the winter season for its warmth.
Do not boil the potatoes. If the potatoes are old and take more time to cook, you can use parboiled potatoes or grill them in the oven before adding them to the pan.
Soak cubed potatoes in water before frying them in the pan. Soaked potatoes absorb moisture and take less time to fry.
You can use dried fenugreek leaves instead of fresh leaves. Though the flavor may differ, both taste supremely delicious.