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How to Make Authentic Aloo Methi (Potato and Fenugreek Curry)

This classic North Indian dish combines the comforting texture of potatoes with the unique, slightly bitter flavor of fenugreek leaves. Aloo Methi is not only delicious but also nutritious, making it a perfect weeknight dinner option that's both satisfying and easy to prepare.

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Recipe Details

Prep Time

15 minutes

Cook Time

30 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Aloo Methi is a flavorful Indian dish that combines tender potatoes with aromatic fenugreek leaves, creating a perfect balance of earthy and slightly bitter flavors.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g potatoes, peeled and cubed
  • 2 cups fresh fenugreek leaves, chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon coriander powder
  • Salt to taste
  • 1/4 cup water
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Wash the fenugreek leaves thoroughly and chop them finely. Set aside.

  2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.

  3. Add chopped onions and sauté until they turn golden brown, about 5-7 minutes.

  4. Stir in minced garlic and grated ginger. Cook for another minute until fragrant.

  5. Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook for 5 minutes until the tomatoes soften and oil starts to separate from the mixture.

  6. Add the cubed potatoes and salt. Mix well to coat the potatoes with the spices.

  7. Cover the pan and cook on low heat for about 10-12 minutes, stirring occasionally, until the potatoes are almost tender.

  8. Add the chopped fenugreek leaves and 1/4 cup of water. Mix well.

  9. Cover and cook for another 5-7 minutes until the potatoes are fully cooked and the fenugreek leaves are wilted.

  10. Remove the lid and cook for an additional 2-3 minutes to evaporate any excess moisture.

  11. Taste and adjust seasoning if needed.

  12. Garnish with fresh cilantro before serving.

Chef's Notes

  • If fresh fenugreek leaves are unavailable, you can use dried fenugreek leaves (kasuri methi). Use about 2 tablespoons and add them towards the end of cooking.
  • For a creamier version, add 1/4 cup of heavy cream or coconut milk in the final stages of cooking.
  • To reduce bitterness, soak the fenugreek leaves in warm water with a pinch of salt for 10 minutes before using, then squeeze out excess water.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutritional Info

Per serving (approximate):

  • Calories: 220
  • Protein: 5g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Fat: 8g
  • Vitamin A: 15% of Daily Value
  • Vitamin C: 45% of Daily Value
  • Iron: 20% of Daily Value

Aloo Methi is rich in vitamins A and C, providing antioxidants and supporting immune health. Fenugreek leaves are known for their potential to aid digestion and regulate blood sugar levels.

Serving Suggestions

  • Serve Aloo Methi hot with whole wheat roti, naan, or steamed basmati rice.
  • Pair with a cooling cucumber raita or a simple yogurt to balance the flavors.
  • For a complete meal, serve alongside dal (lentil soup) and a fresh green salad.
  • Garnish with a squeeze of lemon juice just before serving to enhance the flavors.
  • This dish pairs well with a glass of lassi or a light Indian-spiced iced tea for a refreshing contrast.