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A simple yet flavorful North Indian stir-fry combining tender potatoes and earthy fenugreek leaves. This classic dry curry is a perfect side for rotis and dal, offering a comforting and wholesome meal.
For 4 servings
Prepare the vegetables. First, clean the methi leaves by plucking them from the thick stems. Discard the stems. Wash the leaves thoroughly in a large bowl of water 2-3 times to remove all grit. Drain well and chop them roughly. Peel the potatoes and cut them into uniform 1/2-inch cubes.
Sauté aromatics. Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking, then reduce the heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the hing, followed by the minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
Cook the potatoes. Add the finely chopped onions and cook for 3-4 minutes until they turn soft and translucent. Add the potato cubes, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well to ensure the potatoes are evenly coated with the spices.
Simmer until tender. Cover the pan and cook on low-medium heat for 10-12 minutes. Stir every few minutes to prevent sticking. Cook until the potatoes are about 80% done (a knife should go in with a little resistance). Avoid adding water if possible to maintain the dry texture.
Add methi and finish. Add the chopped methi leaves to the pan. Mix well with the potatoes. The leaves will wilt down within a minute. Cover and cook for another 5-7 minutes on low heat, until the potatoes are fully tender and the raw aroma of the methi has dissipated.
Garnish and serve. Turn off the heat. Sprinkle the amchur powder and garam masala over the dish. Give it a final gentle mix. Let it rest for a couple of minutes before serving hot with fresh rotis, parathas, or as a side with dal and rice.
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A simple yet flavorful North Indian stir-fry combining tender potatoes and earthy fenugreek leaves. This classic dry curry is a perfect side for rotis and dal, offering a comforting and wholesome meal.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 237.97 calories per serving with 5.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1/2 cup of fresh or frozen green peas along with the potatoes for added sweetness and texture.
For a richer, semi-dry version, stir in 2-3 tablespoons of fresh cream (malai) or cashew paste at the end of cooking.
Add one finely chopped tomato after the onions are cooked. Sauté until the tomatoes are soft and the oil separates before adding the potatoes.
Use 500g of parboiled baby potatoes, halved, instead of regular potatoes for a different texture and quicker cooking time.
Fenugreek (methi) leaves are an excellent source of iron, which is crucial for preventing anemia and maintaining energy levels. They are also high in dietary fiber, which aids digestion and promotes gut health.
Potatoes provide complex carbohydrates, offering a sustained release of energy to keep you active. They are also a good source of potassium, which is important for muscle function and blood pressure regulation.
The spices used, such as turmeric, ginger, and garlic, contain powerful bioactive compounds like curcumin and gingerol, which have potent anti-inflammatory and antioxidant effects, supporting overall immune health.
The most effective way is to salt the chopped leaves, let them sit for 15-20 minutes, and then squeeze out the bitter juices. Also, ensure you are using fresh, young leaves and avoid overcooking them, as this can intensify the bitterness.
Yes, Aloo Methi is a nutritious dish. Fenugreek leaves are rich in iron, fiber, and vitamins, while potatoes provide essential carbohydrates for energy. It's a wholesome, plant-based meal. To make it healthier, use minimal oil.
A typical serving of Aloo Methi (around 170g) contains approximately 200-240 calories. The exact count can vary based on the amount of oil and the size of the potatoes used.
Yes, you can use frozen methi leaves. Thaw them completely and squeeze out all the excess water before adding them to the pan. While convenient, fresh leaves provide a better texture and a more vibrant flavor.
You can store leftover Aloo Methi in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave before serving.
Aloo Methi pairs wonderfully with Indian flatbreads like roti, chapati, or paratha. It also works well as a dry side dish in a larger meal with dal and steamed rice.