Food,  Vegetarian

Aloo Methi (Potatoes and Fenugreek)

This is a super quick and healthy dish made with fenugreek which has a very strong distinct flavor.  This is an easy curry recipe without the regular ginger, garlic, tomatoes and onions.  This tastes great when served with chappatis.
Before using the leaves you will want to remove the leaves from the large stems.
Chop the potatoes into small cubes and roughly chop the washed fenugreek leaves as well.
The potatoes will be sauteed in a little bit of spices before adding the fenugreek

Aloo methi

3 tbsp oil
1/2 teaspoon cumin seed (jeera)
1/8 teaspoon asafetida (hing) optional
3 whole dry red chilies broken in 2 pieces
3 medium sized potatoes, peeled and cubed into 1 inch pieces
1/4 tsp turmeric (haldi)
1 tbsp coriander powder (dhania)
2 cups fenugreek leaves, chopped (or 1/2 cup dry fenugreek leaves i.e. kasoori methi)
1 tsp salt
1/4 tsp red chili powder
1/2 tsp mango powder (amchoor) 


  1. Heat the oil in a saucepan over medium-high heat.  Add the cumin seeds and once they begin to crack, add asafetida and red chilies.  Stir for few seconds.
  2. Add the potatoes, stir then add the turmeric, coriander powder, red chili powder, salt and fenugreek leaves.  Add a few tbsp of water at this point if the mixture is too dry.
  3. Turn down heat to medium then cover and cook until the potatoes are tender, stirring occasionally.  This should take about 15 minutes.
  4. Add the mango powder and mix it well and remove from heat.

I got this recipe from Majulas Kitchen

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