Methi aloo fry is an easy and quick dish that can be served as a main course or a side dish. It's vegan and delicious. In this dish, potatoes and fenugreek leaves are cooked with aromatic spices.
This is an easy recipe, even for beginners. In this dish, you need to saute methi or fenugreek leaves and potatoes withย aromatic spicesย that add a lot of flavor. Be generous while adding garlic to this methi aloo fry.
Easy Methi Aloo
Methi Aloo is an easy and healthy main course item. This is also a side dish and pairs well with dal rice. You can make this dish in less than 10 minutes if you have leftover boiled potatoes. This is an everyday recipe that is easy, quick, and, at the same time, it's healthy.
This is one of the popular everyday foods in North India. Methi is generally a seasonal leafy vegetable and is available mainly in winter. But nowadays, these are available throughout the year. This is slightly bitter and an excellent food for diabetic patients.
How To Make Methi Aloo?
Ingredients You'll Need
Methi leaves (Fenugreek leaves)
Potatoes
Onions, garlic, ginger, green chilies
Tomatoes - Optional. I don't add them often
Spices - cumin seeds, coriander powder, cumin powder, turmeric powder, red chili powder (paprika), salt to taste
Garnish - cilantro leaves, lemon juice
Instructions -
Clean the leaves and soak them in a bowl of water for 5 - 10 minutes until the dirt settles down at the bottom. Then, remove them from the water and wash them thoroughly. Chop them finely.
Heat oil in a pan. Add cumin seeds and let them crackle. Add ginger and garlic and saute until they leave a pungent smell. Then add onion and green chilies and saute for 2 minutesย until translucent.
Dice the potatoes (boiled or raw). If using raw potatoes, saute on low flame and cover with a lid for some timeย until potatoes are cooked tender to 80%.ย Add salt. This willย speed up the process by releasing water,ย which will help cook faster. If using boiled potatoes, saute for 1 minute on high flame.
Add ground spices like coriander, red chili, and turmeric powder. Toss to mix well. Saute for another 1 - 2 minutes on low flame.
Add chopped methi leaves and stir well to mix. Cook on low flame for 5 minutes until the leaves are cooked thoroughly, stirring in between to avoid sticking at the bottom. Turn off the heat once the leaves are cooked thoroughly.ย Add chopped coriander leaves and a dash of freshly squeezedย lemon juice. Mix once, and the methi aloo is ready now.
What to serve with methi aloo?
Methi aloo fry can be served as a main course or side dish. Some of the ideas for serving this methi aloo fry are a few.
- Serve this with any flatbreads like laccha paratha or plain paratha.
- Serve with dal tadka and rice.
- A simple khichdi can also pair well with this sauteed methi aloo.
Easy Methi Aloo Fry Recipe
Easy Methi Aloo Fry
Ingredients
- 2 - 3 cups chopped methi leaves cleaned and washed 2 - 3 times
- 2 medium potatoes
- 2 - 3 tbsp olive oil or any vegetable oil
- 6 - 8 garlic cloves finely chopped
- ยฝ inch ginger grated
- 1 medium onion finely chopped
- 1 tsp cumin seeds
- 3 tsp coriander powder
- 1 tsp red chilli powder
- ยฝ tsp turmeric powder
- ยฝ - ยพ tsp salt as taste
- ยฝ tsp cumin powder
- 1 tsp lemon juice
- 1 tbsp coriander leaves
Instructions
- Clean leaves and soak in a bowl of water for 5 minutes till the dirt settles down at the bottom. Then remove from water and wash thoroughly. Chop finely.
- Heat oil in a pan. Add cumin seeds and let it crackle. Add ginger and garlic and saute till it leaves pungent smell. Add onion, green chillies and saute for 2 minutes till translucent.
- Dice the potatoes (boiled or raw). If using raw potato then saute on low flame and covered with a lid for some time till potatoes are cooked soft upto 80%. Add salt. This will fasten the process by releasing water which will help in cooking faster. If using boiled potatoes then saute for 1 minute on high flame.
- Add coriander powder, red chili powder, and turmeric powder and mix well. Saute for another 1 - 2 minutes on low flame.
- Add chopped methi leaves and toss to mix everything well. Cook on low flame for 5 - 7 minutes or till leaves are cooked completely.
- Stir in between to avoid sticking at the bottom. Turn off heat once leaves are cooked completely.
- Drizzle some lemon juice and add finely chopped coriander leaves.
Nutrition
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