Aloo Methi (Stir fried Potato and fenugreek leaves )

Aloo Methi ( Stir fried Potato and fenugreek leaves) is sautéed potatoes and fenugreek leaves(aloo methi) recipe , with no onions ,tomatoes or garlic and minimal spices to get a perfect, flavourful indian winter veggie.

Fenugreek leaves or ‘Methi’ as called in india, is a very ancient herb/plant which has a strong flavour and aroma and is used a lot, in indian cuisine in different forms!

Its leaves and seeds are used predominantly in indian recipes, and are actually bitter in taste .It has a strong aroma, and when added to any recipe it surely titillates your taste bud.

This dish is full of flavour. Fenugreek leaves provide so much aroma and flavour to this dish, that adding any other spices takes over the main flavour of this dish. So i stick to this very simple , clean recipe when cooking aloo methi.

Benefits of Fenugreek leaves/ Methi leaves-

This little leaf has numerous nutritional, health and medicinal benefits ,other than a strong flavour.

• Fenugreek leaves are a natural herb which works as a nutritional supplement.
• The reason why this herb is used by various herb lovers since ages is because it is very effective in battling diseases and infections .Using Fenugreek leaves regularly reduces cholesterol ,prevents bowel problems, balances blood lipids levels, curbs diabetes ,prevents heart problems, relieves Fever and Sore Throat
• The high levels of iron and nutrition in fenugreek leaves are perfect for prevention and treatment of anaemia
• Including fenugreek leaves in the diet is all you need to do to fulfill the requirements of iron and increase the red blood cells and hemoglobin.
• Helpful for Breastfeeding mothers- Consuming fenugreek leaves/ seeds powder, helps in improving milk flow in breastfeeding mothers. And this is something that i have tried and tested myself. It did help me.
• Adding fenugreek seeds (methre) to your lentils / dahl when cooking,prevents bloating.
• It is great for your skin and hair as well-Fenugreek leaves are highly beneficial in reducing blemishes and marks on the skin. People having some prominent spots or marks on skin, can try using fenugreek leaves / seeds paste .
• Fenugreek seeds paste works as a great hair mask.

And again its uses in cooking are plenty. I am sure you all have heard about kasoori methi.

If you read my blog, this ingredient is something that i use in almost all my recipes.The blog hardly has any curry recipes where this magic ingredient is not used.

Kasoori methi is basically dried and crushed fenugreek leaves. Adding these to your curries, and dried veggies takes the taste to another level.

Also the fresh leaves, which are available in abundance in winters in india are added to the dough to make the healthiest paranthas, theplas (another version of indian flatbread), pooris, breads, and so many more curry recipes.

Ingredients required to cook Aloo methi sabzi/ sauteed potatoes and fenugreek leaves

This recipe is a simple recipe involving very basic ingredients.

It is one of the most cooked recipes in indian households in winters when methi leaves (fenugreek leaves) are available easily in the market .It is a very warming, delicious, healthy and a quick side dish recipe .

To cook aloo methi, you literally need two main basic ingredients – fresh fenugreek leaves, and potatoes.

This is a no onions, no ginger garlic, and no tomatoes recipe.

Other than methi leaves and potatoes, you need oil, fresh green chillies/ or red chillies (if you like), salt, red chilli powder and turmeric powder.

For potatoes you can use either baby potatoes (if these are really small i use these whole with skin on, and those taste the best), or you can use regular white potatoes and cut these into cubes.

I use mustard oil to cook aloo methi, as that really imparts loads of flavour to the dish, and when i serve it hot on paranthas, or roti, i add a dollop of ghee. It tastes amazing. But if you want to use any other oil than mustard oil, you can do so. If you are vegan, you can skip adding ghee at all.

The leftover aloo methi make a great filling for sandwiches, paranthas or pita fillings, the next day.

Cooking Aloo methi sabzi

Clean the methi leaves by separating the leaves from the stem . Rinse and wash the methi leaves (fenugreek leaves) thoroughly to remove any soil.

Wash these 5-6 times to make sure these are clean.

Roughly chop the washed fenugreek leaves.

Heat the mustard oil till it starts smoking. That’s what i always do whenever i cook in mustard oil. Also i prefer cooking some of the Indian dishes in an iron kadai, because it is always a healthier thing to do.

Traditionally, it is believed that cooking in iron utensils, such as a  kadhai, provides health benefits. It is said that when you cook food in iron vessels, it reacts with the metal surface. As a result, iron gets released in the food.

One small study confirmed that the iron content of some foods is improved when they were cooked in iron pots (when compared to food cooked in non-stick pots). 

Add potatoes to oil, sauté for 2-3 minutes. Add chopped fenugreek leaves, and chillies if you are using. mix well.

Add salt, red chilli powder and turmeric powder. Mix everything. Cover and cook till potatoes are cooked.

Once potatoes are done, uncover the pan and sauté it on high heat for another 5-8, mixing in between so that the potatoes don’t stick to the bottom.

The potatoes are cooked, and methi leaves are nice and crispy .Your aloo methi is ready to be served.

Top this on a hot roti, naan bread, or a paratha. Add a spoon of warm ghee, and serve with any curries, dahl, or on its own. It is really a hearty and warming meal on a chilly winter afternoon.

Some dahl options on my blog that go really well with this side are maa rajma dahl, urad chana dahl, maa ki dahl.

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