Methi Aloo / Stir Fried Fenugreek and potatoes- A traditional Indian vegetarian side dish popularly known as Methi aloo/ Stir fried Fenugreek and potatoes.An every day winter dish.
I love winters. The most beautiful time of the year.Not only because the weather is nice, but also the wonderful fruits and veggie choices available. The trips to the supermarket are a pleasure as everything is so colorful and vibrant. The endless choices in savory and desserts just make a very happy me.
Methi/ Fenugreek in particular is my favorite. Methi thepla, methi ka parantha, methi aloo, methi malai matar, methi ki roti, Methi and makki ki roti…the list is endless. Luckily my kids are also fond of the list of options here.Hence this is a constant in our winter menu.Needless to mention the amazing nutritional value this green leafy vegetable has to offer and so the mom in me is always happy while cooking and serving these magical leaves in any form.
Today, we served methi aloo which is a staple in our house all throughout winters. This is the second batch of this season and definitely, most welcomed.It is perhaps the simplest of recipes,but always a joy to cook because of its lovely flavors and aroma. Did you know that fenugreek leaves are eaten in raw as well as seed form all over the globe. You name the country and you’ll witness the presence, this small little bitter but with bold flavors veggie has. Enough said,i think you have an idea of my love and madness for these versatile leaves,now lets get back to business and see how i cook this green godly veggie my way.
Methi Aloo/Fenugreek and potato roast
Ingredients
- 2 cups fenugreek methi grated leaves/
- 2 onion chopped
- 2 potato cubed
- to taste salt
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1/2 tsp cumin seed
Instructions
- Wash chop the fenugreek leaves.You may do that in the food processor.Drain if there is any water.
- Heat oil in the pan and fry the potatoes till golden brown. Take them out and keep aside.
- Now,add the cumin seeds in the oil and add the onions.Saute the onions till translucent. Add the fenugreek leaves/methi and cook till all the water is evaporated.Cook on low-medium heat to avoid burning.
- Once the leaves are dry, add salt,turmeric and red chilli powder, and the potatoes.Cover on low flame and cook untill the oil separates or the potatoes are soft.You check the potatoes with a toothpick or knife for done.Add the garam masala powder now and switch off the flame and cover for a few minutes.
- Serve hot with chapatis and dal. If you are serving this in lunch then you may serve with raita or plain yogurt too.
Recipe Notes
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