This is a classic and traditional curry from the Indian cuisine and is loved by everyone. This curry is made with the most beloved veggie potato and methi leaves along with some pantry staple spices and spice powders. This vegan curry is perfect to serve for everyday meals as well as for a gathering, and are great with cooked grains as well as rotis/chapathis.
Methi or fenugreek leaves are a nutritional powerhouse with medicinal benefits. They are well known for lowering the blood glucose levels, and so a highly beneficial one not only to diabetic patients but to anyone. The leaves have a mild bitter taste, and with one taste, it is easy to get hooked onto its aroma and flavor. It can be compared to sage. It is great in dals, pulao, and in curries. They can be added to rotis, parathas, or poori like this Bajra Methi Poori.
The only drawback of cooking methi is the time consuming process of picking the leaves from the stem. Time is always a crunch and most of the time, I resort to buying the frozen ones. These are available in the frozen section in Indian groceries and for sure is a blessing. They are frozen into cubes of leaves and for this recipe, I have used a cup equivalent to the cubes (3 cubes). Measure out a cup depending on the type it is packaged. We love these greens and it is a breeze to include this delicious, bitter, green in our diet easily. Just defrost and use in any recipe. Dried methi leaves are also available and can also be used in the recipe. In fact, dried methi is added to most of the curries to give a final touch of flavor at the end.
Well, now coming back to this recipe, all you need to make this delicious and comforting side are:
Potatoes - Russet or gold, any potatoes will work for this recipe
Methi Leaves - Frozen methi is used in this recipe. Fresh methi can be used too, and you may need double to triple the quantity as the frozen cubes are compressed.
Spices - Cumin, mustard, red chilies, coriander powder, turmeric, and cayenne are pantry staples.
Tomatoes - Tomatoes are optional. A very small quantity of tomatoes is used, it kind of balances the bitterness from the methi leaves.
This easy recipe is also quick. In under 30 minutes, this curry can be brought to the table. A prep time of 10 minutes and cook time of 18-20 minutes is all you need to make this delicious side.
This can be served with rice or roti. This curry along with dal, would make the ultimate comfort meal! That's one of our favorites. Pumpkin and methi pair well, so serve this Pumpkin Paratha to make a perfect fall dinner or lunch. Kids love to have this with mini Jack-o-Lantern Pumkin Naan too!
This is a perfect potato to set on Thanksgiving Table just like Lemon Potatoes/South Indian Potato Podimas Or Potato Green Beans Curry. This curry is loved in our home just like the traditional Aloo Masala or Kashmiri Dum Aloo. Aloo methi curry is often requested one here. No doubt, this will be the case in your home too, and you will confirm it the moment you try this curry.
This week, for the Blogging Marathon, I am sharing three recipes with a chosen ingredient - "Methi/Fenugreek leaves". This vegan curry can be served as a side to lunch, or dinner. Stay tuned for two more delicious recipes with methi leaves.
I am also linking this to Sundays on Silverado, Happiness is Homemade, What's For Dinner, and Wonderful Wednesday.
Ingredients
Serves 6 to 8
Aloo - 800 g
Cubed 1-in 5 cups
Onion - 1 cup, chopped
Ginger - 1.5 tbsp, finely chopped
Garlic - 1.5 tbsp, finely chopped
Oil - 4 tbsp
Dried red chili - 3
Mustard seeds - 3/4 tsp
Cumin - 1 tsp
Frozen methi leaves- 1 cup
Tomato - 1/4 cup
Turmeric- 2:3 tsp
Cayenne - 3/4 to 1 tsp
Coriander powder - 1/2 tsp
Asafetida - 1/8 tsp
Salt - 1 and 1/4 tsp
Method
Heat oil in a pan over medium flame. Add the dried red chilies, cumin, and asafetida, et it bloom for 30 seconds.
Add the chopped onions, garlic, and ginger, and sauté for 3-4 minutes.
Add the cubed potatoes, mix, cover, and cook for 9-10 minutes, until the potatoes are 80% cooked.
In the meantime, defrost the frozen methi leaves in microwave.
Add the methi leaves, tomatoes, salt, turmeric, coriander powder, and cayenne. Mix thoroughly.
Cover and cook for 5-6 minutes.
Transfer to a serving bowl, serve with rice or roti.
Srivalli says
Wow seeing those frozen cubes sounds excellent!...very good...and this methi aloo is always a hit with us
Srivalli says
Wow seeing those frozen cubes sounds excellent!...very good...and this methi aloo is always a hit with us
Srivalli says
Wow seeing those frozen cubes sounds excellent!...very good...and this methi aloo is always a hit with us
Srividhya says
Using frozen methi is a great idea. Totally agree, cleaning and picking the methi leaves is the most difficult thing. This methi aloo sounds so yum
Srividhya says
Using frozen methi is a great idea. Totally agree, cleaning and picking the methi leaves is the most difficult thing. This methi aloo sounds so yum
Rafeeda AR says
I have to now check out frozen methi if it is available here. The only reason I don't buy methi is I am lazy to remove the stems. Hehe... Love this super simple recipe...