Aloo Methi: Potato Curry With Fenugreek Leaves

This potato curry with fenugreek leaves is a simply heartwarming dish that offers a big flavour. It’s another recipe idea for potato lovers.

Aloo Methi 

Aloo Methi, aka aloo methi sabzi, is another staple dish in north India, Pakistan, Punjab, and Kashmir. It is one of those everyday dishes that doesn’t need much to deliver big flavor. It’s potatoes cooked dry with no gravy or sauce, along with fresh fenugreek leaves and a few basic spices.

I think it’s the fenugreek that makes this dish interesting. The fragrant leaves have a mild bitterness that softens when cooked, leaving behind a warm, distinctive aroma you won’t get from anything else.

This vegetarian dish works well as a side with dal and roti, stuffed inside a paratha, or eaten simply with plain rice. The cooking method is straightforward, the ingredients are easy to find, and the whole thing is done in about 30 minutes. Once you make it, you’ll understand why it’s been a staple home-cooked meal across South Asian kitchens for so long.

So if you love potato curry, you will love this aloo methi. And the addition of fenugreek actually enhances the flavor of potatoes, raising it a few degrees. 

Just like any other food, there are many ways to make aloo methi. 

The recipe I’m sharing with you here is actually my sister-in-law’s recipe. With her consent and encouragement, I’m sharing the recipe for making aloo methi in Pakistani style. I hope you will enjoy it as much as we do. 

Simple Ingredients 

So, to make this simple vegetarian dish, you will need potatoes and fenugreek leaves as the main ingredients. 

When it comes to the spud, waxy potatoes are best for this recipe. 

The reason is that they won’t break easily and get mushy. My favorites are baby potatoes, Charlotte potatoes, or salad potatoes. 

As for the spices, apart from fenugreek (methi) seeds and black mustard seeds, you only need the usual spices and herbs for Pakistani/Indian foods, such as cumin seeds, ground coriander, ground cumin, chili powder, turmeric powder, onion, ginger, and garlic.

And you also need some chopped tomatoes. You can opt for fresh or canned/tinned ones. 

You will also need a little oil to fry the spices. You can choose any neutral oil that you like. I personally use rapeseed oil or sunflower oil most of the time.

How to Cook

Firstly, you saute the sliced onion with methi seeds, black mustard seeds, and whole cumin seeds until the onion becomes translucent. 

Secondly, add the potato slices, the remaining spices, and the fenugreek leaves. Cook for a minute or two longer. Then add a little water and leave it to cook.

When the vegetables are half-cooked, add the chopped tomatoes (fresh or canned). Give the curry a good stir. Then let it cook with the lid on over medium-low heat until the potatoes are fully cooked and the fenugreek leaves are tender. 

Top Tips to Make Delicious Aloo Methi

• Choose the right potatoes. Waxy potatoes, such as baby, salad, or Charlotte potatoes, are the best choices.
• Get the freshest fenugreek leaves that you can, and pick the young leaves more than the old ones. So they won’t taste as bitter. 
• Keep checking and stirring your aloo methi whilst cooking to prevent it from burning at the bottom. 
• As you stir, try mashing the tomatoes as much as you can.  

Ways to Enjoy

Just any kind of dry curry, this methi aloo is best eaten with flatbreads such as roti/chapati, naan, or pitta. 

But, if you want to enjoy it even more, try having it with Makki ki roti. It is unleavened flat cornmeal bread.

This vegan potato curry with fenugreek leaves is also delicious as a sandwich filling. Put a generous amount of it on a good-quality bread and top it with grated cheese. You can grill the sandwich to make it a more mouthwatering snack. 

More Vegan Recipes for Dry Curries

Thank you for checking this aloo methi recipe. I hope you are now intrigued to try it. If you do, please share your thoughts in the comments below (leave a reply). And please follow me on Facebook, Instagram and/or Pinterest. To sneak a peek at what’s cooking in my kitchen. 

Before you go, don’t forget to check out my other recipes for dry curries.

• Aloo Palak – spinach and potato curry in Pakistani style.
• Aloo Matar: potato and green peas curry.
• Aubergine curry – an easy recipe for a vegetarian side dish.
• Aloo Chana: potato and chickpea curry.

Thank you and all the best.

Aloo Methi – Potato and Fenugreek Leaves Curry

5 from 4 votes

Aloo Methi is one vegetarian dish that not only is delicious but it has an exquisite aroma thanks to the fenugreek. Enjoy with any flatbreads.

BY: Devy Dar

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Prep : 10 minutes mins

Cook : 30 minutes mins

Total : 40 minutes mins

Servings: 7

Equipment

• Cooking pan with lid.
• Wooden spoon

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Ingredients

 

1x2x3x

US CustomaryMetric

• 3.5 ounces methi leaves (fenugreek leaves), approximately 2 cups of chopped leaves.
• 2 large potatoes, approximately 1.3 lbs. Cut in small slices.
• 1 medium-size onion sliced.
• ½ teaspoon methi seeds (fenugreek seeds)
• ½ teaspoon black mustard seeds.
• 1 teaspoon whole cumin seeds.
• 3 cloves of garlic minced.
• ⅓ – inch ginger minced
• ⅓ – inch ginger sliced.
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander.
• 1 teaspoon paprika powder/ chilli powder.
• ½ teaspoon turmeric powder.
• ⅓ cup tinned chopped tomatoes or 3 medium-sized fresh tomatoes, chopped.
• 1 ½ teaspoon salt.
• ⅓ cup cooking oil I use either rapeseed oil or sunflower oil.

Instructions

• Heat the oil in a cooking pan and fry the onion slices with methi seeds, mustard seeds, and whole cumin seeds until the onion becomes translucent.
• Then put the potatoes in and cook for a minute.
• After that, add the minced ginger and garlic in, followed with the rest of the spices and the salt. Stir well and cook further for a minute or two before you put the tomatoes in. Let it cook for about two minutes and then add the chopped Methi leaves in. 
• Give the vegetables a good stir and cook at low heat with the lid on. Keep checking and stirring every now and then. You can add about ¼ cup of water (or more) if your Aloo Methi looks too dry. 
• Your Aloo Methi is ready when all vegetables are cooked and soft. 

Notes

• I sometimes mix the paprika powder and chilli powder so that my curries are not too hot. And when my kids were little, I used to put only paprika powder to ensure they can eat as well. There are so many types of chilli powder, my favourite is Kashmiri chilli powder as it has a vibrant colour and more flavour to it.
• Here in the UK, the Asian shops sell the Methi leaves in bunches. And to make this recipe, I used the leaves of one bunch and discarded the stalks. 

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 26g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 14mg | Sodium: 794mg | Fiber: 3g | Sugar: 3g

Devy Dar

Devy founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appétit, and more.