Aloo methi

Methi – Fenugreek.


Fenugreek leaves and its dried seeds are most commonly used as an ingredient in indian cooking. In general Methi has a strong taste to it. These seeds are most commonly used in pickles. They give a very strong flavor to the pickle. To mellow down the bitterness, of methi leaves, they are often cooked with lentils and vegetables, and are usually served as a side dish along with rice and Roti (Indian Bread). Dried leaves, either whole or ground, are called kasuri methi ( used in sukhe aloo, and pulao), and they’re a good substitute for fresh leaves. Fenugreek leaves are rich in iron, vitamins, and minerals. It contains vitamins A, B, C and E, calcium, magnesium, zinc, phosphorus and potassium. Aloo methi is a very common side dish in our house.


1 bunch fresh methi
3 potatoes ( cooked )
1 medium tomato ( chopped)
1 whole dry red chilli
1 Tsp cumin seeds
1 Tsp ginger garlic paste
2-3 green chillies, (slit)
1/4 Tsp turmeric powder
1 Tsp coriander-cumin powder
1/2 Tsp garam masala
Red chilli powder ( optional)
Curry leaves
Salt to taste
1 Tbsp oil


Clean and seperate the methi leaves from stems and chop. Peel and dice cooked potatoes. Heat a pan, add oil and add the red chilli and cumin seeds. When they crackle add the ginger garlic paste and green chillies, curry leaves and fry again for a few seconds. Add the potatoes and sauté for a few minutes. Add all the dry spices (turmeric powder, coriander-cumin powder and garam masala). Mix them well. To this mixture add chopped tomatoes. Cook for few minutes on medium heat with the pan covered. Add the methi leaves, and salt and mix well,and cook till methi leaves are soft, adjust the seasoning. Sprinkle some water to cook the methi leaves evenly.

Serve with rice or roti.

Notes and tips

You can use frozen methi leaves instead of fresh. Defrost methi leaves and squeeze excess water. Pat dry and add to the dish.


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