Aloo methi recipe | Fenugreek leaves potato fry | Methi Recipes

Aloo methi / Potato & fenugreek leaves dry fry is a spicy and flavorful side-dish. Fenugreek leaves are damn easy to grow at home. Pick fresh and add to your favorite dishes to make it more healthy and tasty.

We have a friends gang here in Columbus with more potato-lovers. And there is a potato-specialist here, who tickles our tastebuds with perfect potato fry! Making more such stir fry for parties is difficult. But, we have tortured her to make our favorite potato fry for veg potlucks 😉 Thanks to our Potato Chef Mrs.Iyswarya Shivakumar. She made this potato fry in my kitchen.. I just added methi leaves at the end to make it Aloo methi 🙂 Try this recipe with or without methi leaves and just love it. Yummmm….

Aloo Methi Recipe – Stepwise pics follow the below printable description:

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Aloo methi recipe | Fenugreek leaves potato fry | Methi Recipes

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Serves: 2

Ingredients

Base ingredients:

• Potato - 2
• Methi leaves - ½ cup tightly packed
• Onion - 1

For flavor:

• Ginger-garlic paste - ¼ tsp(heaped)
• Asafoetida - a generous pinch
• Chilli powder - 1 + ¼ tsp
• Coriander powder - 1 + ½ tsp
• Turmeric powder - ¼ tsp

To Temper:

• Oil - 2 tbsp
• Mustard seeds/Kadugu - ¼ tsp
• Cumin seeds/Jeera - ¼ tsp
• Whole urad dal - 1 tsp
• Curry leaves - few

Instructions

1. Take 2 potatoes, wash them well, add water till immersing level and pressure cook for 2 whistles in high flame. Once pressure releases, open and insert a knife and it should easily go inside. If you could feel slightly hard, then cook covered(without whistle) until knife-tender.
2. Take out the potatoes from water and let it cool down. Once warm or cooled down, peel off the skin, cut into desired pieces. Just take out the leaves of methi leaves, wash and keep ready.
3. Take a big onion, chop them and keep ready along with few washed curry leaves. In hot oil, add ¼ tsp mustard seeds. Once spluttered, add ¼ tsp cumin seeds and 1 tsp whole urad dal.
4. Once slightly browned, add curry leaves and chopped onion along with lil salt. Do not brown onions. Just fry till it turns translucent. Add ¼ tsp(heaped) ginger-garlic paste and fry for a min.
5. Add a generous pinch of asafoetida, ¼ tsp turmeric powder, 1.25 tsp chilli powder and 1.5 tsp coriander powder. Give a quick stir.
6. Add chopped potato, give a quick stir and then add required salt.
7. Keep frying by stirring occasionally. Do not stir to and fro as it will mash the potatoes. Lift the potatoes with a broad and flat spatula from down along with pan-stuck masala and drop it upside down. Use the same method to stir throughout this recipe. Add oil intermittently , if required.
8. Once the potatoes are perfectly done, add washed methi leaves and fry for 2-3 mins till the leaves shrink and blend well.

Notes

1.Do not chop methi leaves and do not cook for long time to avoid bitterness.
2.Aloo methi recipe should be done in an open pan. Do not close while cooking.
3.Do not overcook potatoes. Mushy boiled potatoes will not suit this recipe.

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Preparation – How to make Aloo Methi ?

1.Take 2 potatoes, wash them well, add water till immersing level and pressure cook for 2 whistles in high flame. Once pressure releases, open and insert a knife and it should easily go inside. If you could feel slightly hard, then cook covered(without whistle) until knife-tender.2.Take out the potatoes from water and let it cool down. Once warm or cooled down, peel off the skin, cut into desired pieces. Just take out the leaves of methi, wash and keep ready. To know how to clean methi leaves, click here to see my earlier post on  Methi Matar pulao.3.Take a big onion, chop them and keep ready along with few washed curry leaves. In hot oil, add 1/4 tsp mustard seeds. Once spluttered, add 1/4 tsp cumin seeds and 1 tsp whole urad dal.4.Once slightly browned, add curry leaves and chopped onion along with lil salt. Do not brown onions. Just fry till it turns translucent. Add 1/4 tsp(heaped) ginger-garlic paste and fry for a min.(Sorry, I forgot to click that)5.Add a generous pinch of asafoetida, 1/4 tsp turmeric powder, 1.25 tsp chilli powder and 1.5 tsp coriander powder. Give a quick stir.6.Add chopped potato, give a quick stir and then add required salt.7.Keep frying by stirring occasionally. Do not stir to and fro as it will mash the potatoes. Lift the potatoes with a broad and flat spatula from down along with pan-stuck masala and drop it upside down. Use the same method to stir throughout this recipe. Add oil intermittently, if required.8.Once the potatoes are perfectly done, add washed methi leaves and fry for 2-3 mins till the leaves shrink and blend well.   Hot and spicy Aloo Methi is ready.. Enjoy with sambar/rasam/curd/dal/lemon/coconut rice. Yummmm!

Tips/Tricks in making Aloo Methi

• Do not chop methi leaves and do not cook for long time to avoid bitterness.
• Aloo methi recipe should be done in an open pan. Do not close while cooking.
• Do not overcook potatoes. Mushy boiled potatoes will not suit this recipe.