Aloo Methi (Potatoes with Fenugreek Leaves)
Aloo Methi is a delicious vegetable dry dish made with potatoes, fenugreek leaves, and a combination of spices. Fenugreek is a green leafy vegetable with a unique taste that is packed with nutrients. There are many health benefits of fenugreek. This dish is delicious in addition to being healthy!
- 4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes.
- 3 tablespoons oil
- 1/2 teaspoon cumin seed (jeera)
- 1/8 teaspoon asafetida (hing)
- 3 whole dry red chilies broken in 2 pieces
- 1/4 teaspoon turmeric (haldi)
- 1 tablespoon coriander powder (dhania)
- 2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi)
- 1 teaspoon salt
- 1/4 teaspoon red chili powder
- 1/2 teaspoon mango powder (amchoor)
Wash peeled and cut the potatoes in small cubes.
Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.
Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.
From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water.
After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.
Suggestions
- Aloo Methi tastes great with plain paratha, Kadhi Rice etc.
- I like left over for making sandwiches.
Comments
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Romi
November 28, 2020 at 1:23 amManjula, I bought a bag of frozen methi. It has 4 small blocks of methi. Can you please tell me how to use this instead of fresh. Thanks
Manjula Jain
November 29, 2020 at 6:44 pmRomi first thaw the frozen methi and then use it as fresh but about 1/4 in quantity than using the fresh.
Wes
December 15, 2019 at 4:15 amHaving made this now with both fresh and dried methi, readers make note: Use fresh! It’s far better. But both are tasty and simple to make, and so delicious!
Toni Jean
January 30, 2019 at 4:14 amDear Teacher, thank you so much for this one – it was DELICIOUS!! I will be returning to this one again and again!!
Manjula Jain
January 31, 2019 at 9:21 amToni, thanks, I appreciate you made me happy
Pallavi
June 4, 2017 at 9:46 pmMade it…. was loved by all ????
Rais
February 24, 2018 at 8:28 amvery good writing and information
Iain
November 14, 2016 at 2:34 pmDelicious! I didn’t have mango powder so I thinned down some mango chutney and used that to good effect
Sarah
August 29, 2016 at 11:24 amDear Manjula, I have just found your website and this is the second recipe I’ve tried, you are an amazing cook!You are like a wise family member who gives good advice to make life easier. I can’t get all the ingredients where I live in scotland, (like hing and mango powder) but it’s so nice to have tasty healthy veggie dishes that my husband and I can enjoy. Your site is on my favourites bar now!
Manjula Jain
August 29, 2016 at 4:51 pmSarah, Thank you, I appreciate you comment. Mango powder you can replace with lemon juice, but hing- in English asafetida has no direct replacement.
Mohammed
November 3, 2019 at 10:23 am@Sarah. in Scotland depending on where you are you can get nearly all ingredients .. superasia and strawberry gardens in Glasgow have everything
Mahira sheikh
March 21, 2016 at 9:08 pmIts was very yummy!I like ur all dishes..!
anshul
February 13, 2016 at 11:11 amManjula Aunty, I have been using your recepies as guidance for almost 6 years now. We are jain and your recepies are perfect for us. Thanks a lot for all the great videos and recepies. They are all wonderful. Many many many Thanks !!!
Manjula Jain
February 13, 2016 at 11:02 pmAnshul, I appreciate these comments
Reva Basaria
January 5, 2016 at 4:07 pmYou have perfected the recipe and the measurements to a tee!! It’s perfect !!! We enjoyed very much, thanks aunty!!
Manjula Jain
January 5, 2016 at 11:21 pmReva, Thank you
Jayshere shell
March 21, 2015 at 10:09 pmmanjulaji your recipes are so amazing and simple to make
M V Ravi krishna
February 12, 2015 at 8:01 pmHello manual ji,
Truly amazing dish ,thanks a lot.
Rubina humayun
February 2, 2015 at 10:33 pmI really like your recipes Manjula thanks
Rainbow Chard and Peas in Creamy gravy. Chard Malai Mutter. Vegan Glutenfree Recipe
August 7, 2014 at 6:54 am[…] pickles, or to Dosa crepe batter to help the fermentation. The leaves or plant used as a vegetable (Aloo Methi – Potato and bitter greens), and herb (dried or fresh leaves) added to soups and stews(Dal […]
Veera M
May 29, 2014 at 8:58 amHi there,
Just made this recipe. Turned out great!! Only change I made was I added a teaspoon of ginger garlic paste. Was really awesome! Thanks a lot!
Winter Superfoods | The Talkative Man
January 19, 2014 at 5:01 am[…] Enjoyed: Fenugreek leaves can be used as seasoning in curries while fenugreek seeds can be used to prepare healthy herbal […]
P C GIRIJA
December 20, 2013 at 7:43 amI have not yet tried this dish. I will come back after making it. It seems to be very easy to make for my husband’s lunch box
Sophia Kavitha
December 10, 2013 at 4:25 amAll are looking good – need to be tasted
Shivani pandey
November 16, 2013 at 5:04 amOnce again, you have provided another wonderful healthy dish that I can incorporate with other meals I prepare at home.
Thank you so much. .
Anu
September 28, 2013 at 2:17 pmGreat recipe. I am planning to make this for 50 people. If I make it a day before and refrigerated, what would be the best way to re-heat it? Thank you.
Manjula Jain
September 28, 2013 at 5:36 pmAnu,
Oven will work, do stir it in between for even heating.
Moonsweep
February 20, 2013 at 2:09 pmThanks for this truly amazing recipe. I followed your recipe proportions to the letter and the dish turned out perfectly. Deglazing the pot with the water that you suggested really helps recover flavor from the fond that develops as the potatoes are cooking.
Archana H A
February 7, 2013 at 11:24 pmHi Manjula ji,
Can you show us how do you make sandwiches from left overs. I am assuming you will have a specific tip/style which we can adopt for making better sandwiches.
Manjula Jain
February 8, 2013 at 7:29 pmArchana H A,
Sounds good this will be easy recipe to do, I will do it soon.
Anna
January 21, 2013 at 10:13 amThank you a lot for this recipe. I’ ve just prepared this dish. It’s really tasty.
I’m trying to learn how to cook Indian food for my boyfriend. And I think that with your help I will make a really good progress 🙂
Thank you aunty!
shazia
January 18, 2013 at 7:43 amThank you very much for a wonderful and tasty recipe. I loved it.
spicytofu
January 15, 2013 at 7:56 amManjula, can you explain the difference between the fenugreek leaves versus the seeds/spice? Can you use the spice as a substitute if you don’t have fresh fenugreek? Do you eat left overs in a pita bread?
Reena
January 14, 2013 at 8:25 pmIf you soak methi in water for little bit it takes the bitterness away.
Ewa
January 14, 2013 at 2:52 pmdelicious
DJ
January 14, 2013 at 1:19 pmNamaste Ms. Manjula:
Once again, you have provided another wonderful healthy dish that I can incorporate with other meals I prepare at home.
Thank you so much. .