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Do you need a break from meat? Try this simple aloo methi dish that can be cooked under half an hour! It is a very quick and delicious recipe that requires only a few ingredients and can be easily prepared without any hassle.
This recipe is the dry version of aloo methi which is best served with chapatis, salad, lassi and achaar for a comforting and simple meal. Aloo methi is a pure comfort food. This simple sabzi is based on potatoes (aloo) and fenugreek leaves (methi). I used home grown methi and potatoes with skin (for extra benefits) for this recipe.
Fenugreek leaves having various health benefits also enhance the taste of potatoes in this dish. You can also make aloo methi paratha out of the leftovers. Make this mouth-watering dish and enjoy the aloo methi paratha next day in the breakfast or lunch. Try this easiest vegetarian and vegan-friendly recipe for your loved ones and give me your feedback.
If you give this recipe a try, please share a photo with me on my Instagram.
The ingredients you will need to make this aloo methi:
How to freeze fresh methi?
It’s quite difficult to find fresh methi here in my town so I usually grow it in my kitchen garden. Once grown, I use some in the dishes and freeze the rest for later use:
- Start by picking through the methi, pluck off the leaves and discard the stalks, thoroughly wash them, drain in sieve, finely chop them and then freeze in a sealed container or freezer bag. They can be stored up to 6 months in freezer.
How to serve this aloo methi?
- Serve this dish with chapatis or phulkas, salad, achaar and lassi.
- You can also make aloo methi paratha out of the leftovers. Make it and enjoy the aloo methi paratha next day in the breakfast or lunch.
How long can I store the leftovers in fridge?
The leftovers of this dish can be stored in refrigerator up to 3 days.
Can I freeze this dish?
You can easily freeze this dish in a sealed container up to 2 months.
Recipe Notes:
- You can also use dry methi to make this dish but soak it for some time before using.
- Frozen methi can also be used for this dish.
- You can also adjust the spices and heat to your preference.
- You can add more water if you don’t like this sabzi dry.
- I used baby potatoes in this recipe, but you can use any kind of potatoes you like.
- I used potatoes with skin on, but you can peel their skin off if you don’t like the skin.
- Use only the leaves of fenugreek as the stalks taste bitter.
Equipment, tools or ingredients I used:
- I used stainless steel colander to pick and wash the methi leaves.
- Use reusable freezer bags for freezing the fenugreek leaves.
- To cook this sabzi, I used stainless steel wok.
- I prefer using Himalayan salt most of the time.
- I use this amchur powder or dried raw mango powder for my recipes.
- For freezing this dish, I used reusable containers.
With Pictures and Links:
Watch how to make this simple aalu methi sabzi:
More simple recipes you’ll like:
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Ingredients
- Fenugreek Leaves (fresh, chopped) – 2 cups
- Potatoes (cut into 1 inch size) – 2 cups
- Water – ½ cup
- Red Chilies (dried, whole) – 3 pieces
- Cumin Seeds – 1 teaspoon
- Turmeric Powder – ½ teaspoon
- Coriander Powder – 1 teaspoon
- Cumin Powder – 1 teaspoon
- Kashmiri Red Chilies Powder – 1 tablespoon
- Amchur Powder (dried mango powder) – ½ teaspoon
- Pink Himalayan Salt – 1 teaspoon or to taste
- Mustard Seed Oil – 1 tablespoon
Instructions
Step by step recipe is given below:
- Heat oil in a wok. Add cumin seeds and dried red chilies in heated oil.
- Once the cumin starts to crackle, add potatoes, salt, turmeric powder, coriander powder, cumin powder, red chilies powder and amchur powder. Mix them well.
- Add water, cover the wok with lid and cook until the potatoes are fully cooked, stirring in between.
- Add Fenugreek Leaves, sprinkle some water and stir well. Cover the wok again with lid and cook for few minutes or until the leaves are cooked, stirring in between.
Serve this aloo methi dish with Chapatis or Phulkas and a side of Salad and Achaar. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- You can also use dry methi to make this dish but soak it for some time before using.
- You can add more water if you don’t like this sabzi dry.
- Use only the leaves of fenugreek as the stalks taste bitter.
