Aloo Methi is a very classic Indian recipe where the potatoes are cooked along with the very aromatic fenugreek leaves. A very well loved recipe in our family, I make this whenever we get fresh methi/fenugreek leaves.
Fenugreek is a very commonly used in Indian cooking. The leaves have a strong flavor and slightly bitter taste. The fresh leaves may be used for add some flavor to a dish or as a mainstay as this one. The dried leaves, usually know and sold as Kasuri Methi are extensively used as herbs in variety of dishes for the fantastic flavor. The seeds are used as a spice for seasoning and very rarely used as a main dish as in this unique recipe (Fenugreek Seeds with Potatoes).
The health benefits of methi/fenugreek are extensive; the leaves are rich in vitamins and potassium. The seeds are used for the treatment of diabetes and high cholesterol . The seeds are also known to be used my lactating moms to increase their milk supply (the fenugreek seeds are a source of galactogogue). In India the seeds are used to condition hair and skin.
Last summer I grew a whole lot of methi/fenugreek in my yard; this draft has been sitting in my folder since then – don’t know why I never posted it. For those of you who are not familiar with what fresh fenugreek leaves look like, I have photos of the fresh leaves in the Methi Dal (Lentil Soup with Fenugreek).
Aloo Methi/Potatoes with Fenugreek Leaves
- 4-5 medium potatoes, peeled, cut into halves and then into half moons
- 1 onion, chopped in chunks
- 2 cloves of garlic, minced
- 1/2 teaspoon whole cumin seeds
- 2 bunches of fresh methi/ fenugreek leaves, washed thoroughly and the root & the stiff parts of the stems removed; roughly chop the very tender parts of the stem and all the leaves
- 2 red dry chilli pepper
- 1/2 teaspoon turmeric
- 1 teaspoon red chilli powder (optional)
- 2 tablespoons oil
Heat oil in a pan. Add the cumin seeds and the red dry chilli pepper. When the seeds sizzle, add the garlic, onions; allow the onions to brown a bit and then add the fresh chopped methi/fenugreek. Add salt, turmeric and chili powder. Stir and cook for about 7-10 minutes at medium heat until the leaves are partially cooked.
Add the sliced potatoes to the pan, toss everything together; drizzle some water (about 2 tablespoons) , cover till the potatoes are tender and cooked. They should be fork tender but not mushy and broken. Uncover and stir fry at high heat for about 3-4 minutes till the water is fully absorbed and the entire dish gets dry.
Serve hot with Roti or Paratha (or any flatbread).
This is an a very flavorful dish. If you do not get fresh fenugreek leaves, you may use the frozen leaves sold in the Indian groceries; they might not be as fresh and tender but is a possible substitute for fresh greens.
Dal Makhani/Lentils simmered in Creamy Tomato Sauce (flavored with kasuri methi)