Aloo Methi ~ Potatoes with Fenugreek Leaves

2- Aloo MethiPin

 

You may be knowing from my blog and my Instagram feed how much I love watching the sky. So much so, that now my colleague, who accompanies me to office, is also forced to join in! Hehe… Today, it was my turn to drive and my eyes were partly – well, mostly – fixated on the sky. There was this huge batch of birds that was going through a trail, to a land known only to them. For the fifteen minutes I was on top of the bridge, I watched how the birds were following each other in groups, some even very playfully sliding down and going back so as to keep themselves entertained. There were so many groups following and it was only in one particular way. The rest of the sky was clear with no birds in sight. It left me amazed. Aren’t they so well versed with where they should be going to, at what point of time? It is something amazing, something that our limited brain cannot comprehend, so much so that scientists have already agreed that birds are born with a prepackaged system in them! SubhanAllah…

β€œDo you not see that Allah is exalted by whomever is within the heavens and the earth and [by] the birds with wings spread [in flight]? Each [of them] has known his [means of] prayer and exalting [Him], and Allah is Knowing of what they do.” (Surah An-Nur :41)

 

A simple recipe for the day, when you are really not a mood to cook something elaborate – by the way, I always wonder if my blog has any elaborate recipes as such? Hehe… – this stir-fry with potatoes and fenugreek leaves is very comforting. Scoop it up with some chapathis, or else forget about the extra carbs and have it by itself. I used to always wonder whether using fresh methi leaves would give it a bitter taste, but thankfully, it doesn’t. If you are really not sure, then you can substitute it with a generous quantity of kasoori methi, or dried fenugreek leaves. Off to the recipe…

 

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Aloo Methi ~ Potatoes with Fenugreek Leaves

Course Vegeterian
Cuisine Indian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3
Author Rafeeda

Ingredients

  • 2 large potatoes
  • 1 bunch fenugreek/ methi leaves
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • A pinch asafoetida
  • 2 green chillies minced
  • 1/2 tsp turmeric powder
  • 1/2 tsp Kashmiri chilli powder
  • Salt to taste

Instructions

  • Boil the potatoes till almost done. Allow to cool, peel and cube.
  • Chop the methi leaves coarsely, discarding the stems. Set aside.
  • In a saucepan, heat oil. Splutter cumin. Add the asafoetida, chllies, turmeric and chilli powder and fry briefly - do not burn.
  • Add the cooked potatoes and toss well in the mixture. Cook for five minutes till done.
  • Add in the chopped methi and toss well. Cook for not more than two minutes.
  • Switch off and keep the lid closed. The leaves will wilt in the steam.
  • Serve warm with rotis or chapathis!

Notes

Cooking the methi leaves more makes it bitter. So don't cook for more than 2 minutes.
You can replace fresh methi leaves with dried methi leaves.

Join the Conversation

  1. That is just perfect to go with some hot phulkas…love it

    1. Rafeeda AR Author says:

      Thank you so much Anupa…

  2. Yummy! Love aloo methi!

    1. Rafeeda AR Author says:

      Thanks a lot Priya…

  3. yumm.. nice combo of potatoes and methi.. tasty and healthy..

    1. Rafeeda AR Author says:

      Thank you so much Lisha…

  4. My favorite:-) I try to avoid potatoes these days but u r tempting me

    1. Rafeeda AR Author says:

      Thank you so much Vidya… πŸ™‚

  5. I feel like this everyday πŸ™‚ but great easy recipe… my friends mom makes this often, love it and am happy to see its actually an easy tasty dish I can do for myself πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much dear… πŸ™‚

  6. First of all I thank you for visiting my blog consistently and commenting!! I appreciate your time even when you are busy. Thanks for your support!!

    Aloo methi is something I love with plain Roti. The aroma of this simple dish takes me back to my North Indian childhood days where Mom used to make fresh rotis and we sit next to her in the kitchen table to eat the fresh ghee slathered rotis right from the tawa during winter.

    1. Rafeeda AR Author says:

      Aww… I am so glad that it gave you a lot of memories… thanks a lot Shibi, it’s my pleasure!

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