This Special Aloo Methi recipe is more than just a side dish — it’s a celebration of winter greens, earthy spices, and nostalgic home-cooked goodness. It’s quick, healthy, and wonderfully satisfying.
🌟 IntroductionAloo Methi is a simple yet soul-satisfying North Indian dish made with potatoes (aloo) and fresh fenugreek leaves (methi). What makes this recipe special is the perfect balance of earthy spices, tender potatoes, and the slightly bitter but aromatic methi that awakens your taste buds.
Servings: 4
Cost: 150
Ingredients
- 2 cups fresh methi leaves cleaned and chopped
- 2 medium potatoes peeled and diced
- 2 tbsp mustard oil or regular cooking oil
- 1 tsp cumin seeds
- 1 –2 green chilies chopped
- 1- inch ginger finely chopped
- 1 tsp turmeric powder
- 1 tsp red chili powder adjust to taste
- 1 tsp coriander powder
- Salt to taste
- A pinch of asafoetida hing (optional)
- 1 tsp lemon juice optional, for a zingy finish
Instructions
Step 1: Prep the Methi
- Remove methi leaves from stems, wash thoroughly in water, and chop finely.
- Sprinkle a little salt and set aside for 10 minutes. Squeeze lightly to reduce bitterness.
Step 2: Cook the Potatoes
- Heat oil in a pan (mustard oil adds an authentic flavor).
- Add cumin seeds and let them splutter. Add a pinch of asafoetida, chopped green chilies, and ginger.
- Add diced potatoes, turmeric, red chili, and coriander powder. Mix well.
- Cover and cook for 8–10 minutes, stirring occasionally until the potatoes are nearly soft.
Step 3: Add Methi
- Add chopped methi leaves to the pan. Stir to combine.
- Cook uncovered for another 6–8 minutes, stirring occasionally, until methi is well-cooked and all moisture is absorbed.
- Check seasoning and adjust salt. Add lemon juice if desired.
🍽 Serving Suggestions
- Serve hot with phulka, chapati, or paratha
- Pair with plain curd and pickle for a wholesome lunch
- Can be packed in lunch boxes – it’s dry and travels well!
💡 Pro Tips
- For extra richness, sauté a few garlic cloves before adding potatoes.
- Add a small chopped tomato after frying the ginger for a tangier version.
- Don’t skip the methi prep — it reduces bitterness and enhances flavor.