Methi Aloo
A classic North Indian dry curry featuring earthy fenugreek leaves and tender potatoes, lightly spiced. Perfect for a healthy and flavorful tiffin lunch, this dish is ready in under 30 minutes.
For 4 servings
Prepare the vegetables.
Thoroughly wash the fenugreek leaves and chop them. Peel the potatoes and cut them into small, even-sized cubes. Finely chop the onion and mince the garlic.
TIPSoaking the cubed potatoes in water prevents them from browning while you prep other ingredients.Temper the spices.
- Heat mustard oil in a pan or kadai over medium heat until it's slightly smoky.
- Reduce the heat and add the cumin seeds. Let them crackle for about 30 seconds.
Sauté the aromatics.
Add the chopped onion, minced garlic, and slit green chili to the pan. Sauté for 2-3 minutes until the onions become soft and translucent.
Cook the potatoes.
- Add the cubed potatoes to the pan along with turmeric powder, red chili powder (if using), and salt.
- Mix everything well to coat the potatoes with the spices.
- Add 2 tablespoons of water, cover the pan, and cook on low heat for 8-10 minutes, or until the potatoes are almost tender. Stir occasionally to prevent sticking.
TIPDon't add too much water, as this is a dry sabzi. The steam is just enough to cook the potatoes.Add fenugreek leaves.
Add the chopped fenugreek leaves to the pan. Stir well and cook uncovered for 5-7 minutes. The leaves will wilt and release some water, which should evaporate as you cook.
TIPAvoid covering the pan after adding methi, as it can make the leaves more bitter and lose their vibrant green color.Check for doneness and serve.
Check if the potatoes are fully cooked by pressing one with a spatula. If they are tender, the sabzi is ready. Serve hot with rotis or parathas.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a less bitter taste, you can sprinkle salt over the chopped methi leaves, let them sit for 15 minutes, then squeeze out the excess water before adding to the pan.
- 2Don't overcook the methi leaves as they can turn excessively bitter.
- 3Cutting potatoes into small, uniform cubes ensures they cook quickly and evenly.
- 4Mustard oil provides an authentic, pungent flavor, but any neutral vegetable oil can be used as a substitute.
- 5A tiny pinch of sugar or a squeeze of lemon juice at the end can help balance the flavors and cut through the bitterness.
Frequently asked questions
Yes, Methi Aloo is a very healthy dish, especially when made with minimal oil like in this recipe. Fenugreek leaves are rich in iron, fiber, and vitamins, while potatoes provide essential carbohydrates for energy.
