Aloo Methi Recipe | Alu Methi | Potato Fenugreek Leaves Curry with Detailed Photo and Video Recipe. A simple and popular dry curry sabzi recipe made with potato cubes and fresh fenugreek leaves. This much-appreciated dry sabzi recipe serves as a day-to-day curry for chapati and roti. You can make it as both a dry and a gravy-based variant, but this version stays dry.
Aloo Methi Recipe | Alu Methi | Potato Fenugreek Leaves Curry with step-by-step photo and video recipe. Aloo-based curries enjoy wide popularity across India and appear heavily in both the south and the north. Cooks often use them as a hero ingredient with a curry base or as a side ingredient with other vegetables. Aloo methi showcases one such potato-based dry variant curry mainly served with roti and chapati.
I have posted quite a few dry variants of indian sabzi recipes, but the aloo methi recipe is very unique with its flavour and taste. This is due to the fresh fenugreek leaves, which add a unique bitterness to the curry. As a matter of fact, the same recipe can also be prepared with dry fenugreek leaves or methi leaves. But I personally like the fresh green leaves for this dry sabzi. Additionally, I experimented with this recipe, adapting it into a gravy-based version. The only disadvantage with the gravy-based alu methi recipe is that the flavour of methi leaves gets diluted and is not as effective as a dry variant. Hence, I thought of sharing this dry aloo methi curry and perhaps later the gravy-based one.
Furthermore, some easy and important tips and recommendations for the aloo methi recipe. Firstly, the recipe tastes great when you fry medium-sized potato cubes in oil instead of pressure cooking them together. When you’re running late or busy, pressure cook the potatoes separately and use them in the curry. Secondly, you can also make the recipe with baby potatoes, similar to dum aloo. Pressure cook or deep fry the baby potatoes before using them. Lastly, you can also make the recipe with a combination of veggies. You can use gobi, carrot, beans, peas and broccoli.
In conclusion, please visit my other Dry Curry or Sabzi Recipes Collection with this post of Aloo Methi recipe. It includes recipes like bhindi do pyaaza, moong sprouts curry, raw banana fry, mushroom ki sabji, mix vegetable curry, kala chana, baingan ki sabji and besan bhindi recipe. Further, do visit my other related recipe collections like,
About Aloo Methi Dry Curry
Aloo Methi is a popular North Indian curry that brings together potatoes and fenugreek leaves in a simple yet flavorful mix. The sweetness of potatoes balances the slight bitterness of methi leaves, making it a unique choice. It is often prepared as a dry or semi-dry curry, though it can be adapted into a gravy style. The dry version is the most loved and frequently cooked at homes and dhabas. Its simplicity makes it a top choice for dhaba menus where quick and tasty dishes are in demand. Unlike heavy paneer or meat curries, Aloo Methi is light yet satisfying and pairs well with any type of Indian bread. This balance of taste and ease of cooking explains why it remains a timeless dish. It is also healthy due to the iron-rich methi leaves and the starchy comfort of potatoes.
In addition, Aloo Methi has also gained popularity among bachelors and college students who begin their cooking journey with it. The reason is its straightforward method and minimal ingredients, which make it easy to prepare. With just a handful of spices, it delivers a wholesome and tasty curry. Its adaptability to both simple and slightly rich versions keeps it versatile for any setting. Many prefer it over premium curries when looking for something comforting and homely. At roadside eateries, it serves as a quick meal that pairs equally well with roti, naan, or paratha. This versatility keeps it in demand across different dining spaces. The harmony of potatoes and fenugreek leaves turns it into a distinct everyday curry.
Fun Fact:
Fenugreek leaves not only flavour the curry but also aid in digestion and controlling blood sugar. This makes Aloo Methi a rare mix of taste and health in Indian cuisine.
Chef Tips for Aloo Methi
Aloo Methi is a must-have dish with any Indian bread. It balances heavy curries like paneer or meat curries and makes the meal complete.
- Cleaning: Always wash methi leaves well to remove mud and bitterness. Use only fresh and tender leaves.
- Boiling: Parboil potatoes before cooking to reduce frying time. This keeps the curry light and soft.
- Spices: Use minimal spices to let the methi flavour shine. A pinch of hing adds depth.
- Cooking: Cook methi leaves on low heat to avoid burning. Stir gently to retain freshness.
- Serving: Serve hot with roti or paratha for the best taste. Add a side of curd or salad.
Video Recipe
Recipe Card for Aloo Methi
Aloo Methi Recipe | Potato Fenugreek Leaves Curry
Ingredients
- 1 bunch methi / fenugreek, finely chopped
- 2 tbsp oil
- 1 tsp cumin
- 10 clove garlic, finely chopped
- 1 inch ginger, finely chopped
- 2 chilli, finely chopped
- 1 onion, finely chopped
- 3 potatoes, chopped
- ½ tsp turmeric
- 1 tsp chilli powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tsp salt
- 2 tomato, finely chopped
- ½ tsp garam masala
- ½ tsp kala namak
Instructions
- Firstly, in a kadai, heat 2 tbsp oil. Add 1 tsp cumin, 10 cloves garlic, 1 inch ginger, 2 chilli and saute well.
- Also, add 1 onion and sauté until the onion changes colour.
- Add 3 potatoes and sauté for a minute.
- Cover and cook for 5 minutes, or until the potatoes are cooked well.
- Now add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tsp salt and saute till the spices turn aromatic.
- Further add 2 tomato and cook till tomato softens.
- Add 1 bunch of chopped methi and cook on a low flame until the methi is well-cooked.
- Now add ½ tsp garam masala, ½ tsp kala namak and mix well.
- Finally, squeeze some lemon juice and enjoy the Aloo Methi Recipe with roti.
Nutrition
How to Make Aloo Methi with Step-by-step Photos
- Firstly, in a kadai, heat 2 tbsp oil. Add 1 tsp cumin, 10 cloves garlic, 1 inch ginger, 2 chilli and saute well.
- Also, add 1 onion and sauté until the onion changes colour.
- Add 3 potatoes and sauté for a minute.
- Cover and cook for 5 minutes, or until the potatoes are cooked well.
- Now add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tsp salt and saute till the spices turn aromatic.
- Further add 2 tomato and cook till tomato softens.
- Add 1 bunch of chopped methi and cook on a low flame until the methi is well-cooked.
- Now add ½ tsp garam masala, ½ tsp kala namak and mix well.
- Finally, squeeze some lemon juice and enjoy the Aloo Methi Recipe with roti.
Notes
- Firstly, soaking methi in salt water helps to reduce bitterness. However, you can skip the step and just wash in running water if you are comfortable with bitterness.
- Also, you can use the boiled potato to reduce the amount of oil used.
- Additionally, the recipe can also be prepared without onion and garlic.
- Finally, the Aloo Methi Recipe can also be made with green chilli instead of chilli powder.