Aloo Methi

Aloo Methi is a dish made with sautéed potatoes and fenugreek leaves. It is popular in the Northern parts of India. The dish has gained popularity worldwide. If you’ve ever eaten at an Indian restaurant and tried this phenomenal dish, you will have noticed that they use a lot more fenugreek leaves than this recipe, and they also choose to use fresh leaves instead of dried fenugreek leaves.

In this recipe, we’ve decided to use a moderate amount of the dried fenugreek leaves to ensure that the natural flavour of the potato, along with the spices, shines through. Fenugreek leaves grow in abundance in Northern India; however, in other parts of the world, they can be challenging to find. Therefore, it is perfectly fine to use dried fenugreek leaves.

Ingredients

Potatoes, Tomato Paste, Cumin seed, Mustard seed, Paprika powder, Turmeric powder, Fenugreek leaves.

Choose large-sized potatoes for this dish. You can also use baby potatoes and cut them in half. Tomato paste is used to impart an intense, concentrated flavour of tomato. Indians prefer to chop up a small tomato in place of the paste; however, the tomato paste adds an incredible taste to the dish.

Cumin and mustard seeds have a nutty taste. Mustard seeds add a slight tangy flavour to the dish. Paprika powder adds a touch of heat; chili powder can be used as an alternative. Turmeric powder adds colour and flavour. Fenugreek leaves offer numerous health benefits. You can sprinkle the dried leaves on just about any Indian dish you’re cooking, which will impart a light, earthy undertone.

Fresh fenugreek leaves can be likened to a combination of celery and spinach. When it is fresh, it has a slightly bitter flavour; however, the dried fenugreek leaves have a mellow flavour that is more nutty and somewhat sweet.

The aromatic scent of dried fenugreek leaves in food adds an incredible aroma that will awaken your senses. If you have access to dried fenugreek leaves, this is a dish worth trying in your recipe collection. You can purchase dried fenugreek leaves online and in most Asian supermarkets.

Instructions

Peel the potatoes and cut them into one-inch cubes. When potatoes are cut into smaller sizes, it will reduce the cooking time and allow for the flavours to be absorbed by the potato. Finely dice the onions into small cubes and mince the garlic cloves. 

Add oil to the pot on medium low heat. Add the onions and garlic. Add the cumin seeds and mustards seeds. Sauté the onion and garlic, as you do so, the flavours of the seeds will infuse a bold and nutty taste into the onion and garlic. Gently stir the ingredients and cook for about three minutes, just until the onions are translucent and soft.

Add the potatoes to the pot along with half a cup of water. Add the turmeric powder and the paprika powder, and then gently toss from bottom to top to coat those potatoes with the blend of spices.

Add the tomato paste to the pot and stir until well combined. Cover the pot with a lid and cook the potatoes for twenty-five to thirty minutes with the lid closed. Make sure to stir the potatoes every ten minutes.

Add a quarter cup of water, if necessary, to ensure the potatoes cook thoroughly and become tender. Add the dried fenugreek leaves in the last five minutes of cooking and stir. Add the salt to taste at the end. To complete the dish, garnish with dried fenugreek leaves on top of the aloo methi, and serve while it is hot and fragrant.

What can you Serve with Aloo Methi?

Aloo methi is an Indian dish that pairs perfectly with traditional Indian breads, such as soft and fluffy roti or warm and buttery garlic naan. These types of bread scoop up the flavourful potatoes, making every bite delicious and mouth-watering. Aloo Methi is a savoury and comforting dish that pairs wonderfully with white rice, buttered toast or fresh rolls. Since aloo methi is made from potatoes, it perfectly balances the flavour profile of grilled meats and other *types of vegetables. 

When is the best time to eat Aloo Methi? In the morning, alongside creamy scrambled eggs and spicy sausages.

How to Store and Reheat Aloo Methi?

Before storing it in the fridge, allow it to cool to room temperature and then transfer it to an airtight container. It can stay fresh for up to three days in the refrigerator without losing its flavour. To reheat on the stovetop, place the portion of aloo methi on a non-stick pan or skillet on medium heat. Add a tablespoon of water to help loosen it up and prevent burning while reheating.

Reheat while stirring for about 4 minutes, or until hot. Alternatively, you can microwave it for about two minutes with thirty-second extra time intervals. Ensure the food is covered with a microwave-safe lid to prevent splattering inside the microwave.