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Aloo Methi - Indian Style Potatoes with Fenugreek Leaves

Updated on November 1, 2012
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Aloo Methi is an Indian dish made with potatoes in a light curry using fresh fenugreek leaves and dill. Although many people associate Indian food with crazy spiciness, this dish is light, simple, low in fat and calories, quick and easy to make, and packed with nutrition. If you don't care for a lot of chili heat, this dish is mild but still packed full of flavor. The greens lend a surprisingly earthy but bright note to your usual potatoes. We eat this dish as a vegetarian main dish with roti but it would also make a fantastic side dish for your favorite animal protein.

If fenugreek leaves aren't readily available in your market, fresh spinach could be substituted.

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves approximately 4 people


  • 5 or 6 medium potatoes (aloo), diced into 1" cubes
  • 1 large bunch fresh fenugreek leaves (methi), spinach may be substituted, yield approx. 1 cup chopped
  • 1 bunch fresh dill, chopped
  • 1 medium onion, diced
  • 1 medium tomato, diced
  • 5 cloves garlic, minced
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 3 or 4 dried chilies, broken into 1" pieces
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • To taste salt
  • To taste red chili powder
  • 1 cup water
  1. Heat the oil in a fry pan or small wok (kadhai). When oil is hot, add cumin seeds and allow them to sizzle until lightly browned to release their flavor. This should take about a minute or two. When browned, add the dried red chili pieces and stir until the color browns just slightly and they feel soft.
  2. Add the onion and garlic to the pan and cook until the onions just slightly begin to brown. Stir contents often so garlic doesn't burn.
  3. Add the tomato, coriander powder, turmeric powder, salt and red chili powder. Turn the heat to medium low and cover. If tomato is a bit dry, add 1 TB of water. Allow tomato to cook down until it begins disintegrating. This will take about 5 minutes.
  4. When the tomato mixture is cooked, toss in the chopped fenugreek leaves and dill raising the heat again to medium. Stir regularly until the greens are cooked through.
  5. Now add your diced potatoes and cup of water. Stir and raise the heat to medium high until it begins to boil. When the mixture boils, reduce the heat to medium low and cover. Cook until potatoes are soft and smash easily with a spoon. If it's still a bit watery, increase the heat stiring frequently to reduce. It should be moist but not watery.
  6. Serve as a main dish with roti or as a substitute for your usual potato side dish.


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