Methi Aloo - Fenugreek With Potatoes
Homestyle Indian sabji made with methi (fresh fenugreek greens) and potatoes flavored with hing, cumin, fenugreek seeds and amchoor. Serve with dal rice or flatbreads.
Ingredients
- 4 cup tightly packed methi leaves (from about 4 bunches)~350g
- 2 large potatoes ~200g (I use russet or gold potatoes)
- 3 tablespoon mustard oil mustard oil adds a authentic punjabi flavor but grapeseed/avocado oil can be used
- 6-7 fenugreek seeds methi dana
- ½ teaspoon cumin seeds
- ⅓ teaspoon asafoetida hing powder
- 3 garlic finely chopped
- 2-3 dried whole chilies or use ¼ teaspoon red chilli flakes
- ¼ teaspoon amchoor (dry mango powder)
- ¾ teaspoon salt adjust to taste
Instructions
Preparation
- Set potatoes to boil in a pressure cooker. We want the potatoes to be completely cold (fridge cold is best!) so you can boil them a day ahead as well.
- Pick leaves from the long, fibrous methi stems. This step takes time. Then, wash and soak the leaves under running water 2-3 times to remove all the dirt. I let the leaves soak for 5-8 minutes in every wash. Repeat 2-4 times or as needed till you see no dirt in the soaking water. Make sure that the leaves have no mud on them.
- On a clean kitchen towel, spread the washed & drained methi to completely air dry for at least 30 to 45 minutes. If you are in a hurry, use paper towel to press down and absorb as much moisture as possible. Ensure that the leaves are totally dry once you are ready to cook else the sabzi will come out watery.
- Once dry, using a sharp knife, chop the methi leaves. Peel the potato skins and cube into 1 to 1.5 inch cubes.
- In an iron karahi or heavy cast iron pan, heat up the mustard oil on medium until slightly smoky and the raw smell goes away. Temper the oil with methi dana and cumin seeds. Wait a few seconds to crackle.
- Turn the heat to low and immediately add the chopped garlic, hing and dried chillies. Wait till the garlic changes color to light brown and the dried chillies swell, about 8-10 seconds in hot oil. Take utmost care that the garlic does not burn. You can take the pot/kadai off the stove for few minutes if needed.
- Reduce the stove to low and next add the potato and sprinkle the turmeric(if using). Stir around for a minute or so and get the potatoes started in oil. Note- If you are using raw potatoes, add a splash of water, cover the kadai and cook potatoes to fork tender before adding methi leaves.
- Add the chopped methi leaves. Stir to combine. The methi leaves will wilt down in 1-2 minutes and you will see bit water of the methi separating. Let cook for 2-3 minutes on medium low heat.
- Sprinkle the salt next. Stir to combined. Now, cover the kadai for 3 -4 minutes or so and let cook until the potatoes are fully done.
- Once done, methi will be a darker shade of green and will stick to potatoes and potatoes will be fully soft.
- Put off the heat, sprinkle amchoor, mix gently (so that potatoes dont break) and let sit for at least 20 minutes before serving.
- Reheat on low and serve.
Notes
Serving
Serve aloo methi with flatbreads like roti or paratha. You can serve it will dal-rice too.
Storage
Store leftovers (if any) in a air tight container in the refrigerator. Reheat in a small pan on low heat for a few minutes and serve.
Tips & Notes
- Make sure that the washed methi is dry before you start chopping else the sabji will get watery.
- My grandma often mixed fresh dill (sooaa) leaves whenever cooking methi aloo. I dont like it because dill is a very strong herb and I feel it overpowers the taste of methi, however you may try if you wish. Add 1-2 tablespoons of dill.
- For a good balance of flavors, I like to keep the quantity of methi more than potatoes. Potatoes lend the dish a nice, comforting earthy flavor as well as balance the bitterness of the greens however don't use too many potatoes.
- When you are cleaning methi, just pick up the leaves and discard the stems. Stems are fibrous and don't taste that good.
- Always taste your methi bunch before cooking. Depending on the bitterness, decide whether to use red chili powder or not
- This sabzi also tastes so awesome with baby potatoes or new potatoes (used to be a winter favorite growing up) Always cook the potatoes until tender first because the methi leaves cook really fast.
- I prefer cooking such leafy green vegetables in an iron kadai /cast iron pan, it tastes very good.
- Don't skip the amchoor (dry mango powder), its super important and reduces the bitterness of methi. You can also use few teaspoons of lemon juice instead.
Nutrition
Calories: 246kcalCarbohydrates: 21gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 588mgPotassium: 316mgFiber: 3gSugar: 1gVitamin A: 8IUVitamin C: 14mgCalcium: 480mgIron: 4mg
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