Aloo Methi

Aloo Methi is a very classic Indian recipe where the potatoes are cooked along with the very aromatic fenugreek leaves. The leaves have a strong flavor and slightly bitter taste. The fresh leaves may be used to add  flavor to a dish or as a mainstay as this one. 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, high cholesterol, by nursing mothers to increase inadequate breast milk supply and regulate menses. In our kitchens these seeds are commonly used in pickles, curry powders and seasoning many dishes. The dried leaves called kasoori methi are popular for its appetizing fragrance and are used to flavor a myriad of dishes.

One of the simple super fast recipes to whip up and goes very well with roti and plain yogurt. 
Preparation time: 15-20 minutes

  • 2 cups methi leaves washed and chopped
  • 1 tsp mustard seeds
  • 2 green chilies slit lengthwise
  • 1 tsp ginger grated
  • 2 boiled potatoes diced into cubes
  • ½ tsp turmeric powder
  • Salt to taste
  • Oil
  • 1 tsp Garam masala

  • In a pan heat some oil, add mustard seeds and let them splutter.
  • Add green chilies, ginger and stir fry for few seconds. Add turmeric, salt garam masala and stir. 
  • Add methi leaves and mix well. Cover the pan and cook for five minutes. 
  • Add the potatoes and cook till they are brown.
  • Serve hot with roti or puris.