Meal Prep · Indian
Aloo Methi
A comforting and healthy Indian stir-fry featuring potatoes and fresh fenugreek leaves.
Ingredients
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Step-by-step- Heat oil or ghee in a large pan or kadai over medium heat. Add cumin seeds and let them splutter.
- Add asafoetida (if using), then add the chopped onions and sauté until translucent and lightly golden.
- Stir in the grated ginger, minced garlic, and green chilies. Sauté for another minute until fragrant.
- Add the diced potatoes to the pan. Mix well and cook covered for 8-10 minutes, stirring occasionally, until the potatoes are partially tender.
- Add turmeric powder, coriander powder, and red chili powder. Mix thoroughly and cook for 2-3 minutes, allowing the spices to coat the potatoes.
- Stir in the finely chopped fenugreek leaves. The leaves will reduce significantly in volume. Mix well with the potatoes.
- Cover and cook for another 5-7 minutes, or until the potatoes are completely tender and the fenugreek leaves are cooked through. If the mixture seems too dry, you can add a tablespoon or two of water, but Aloo Methi is typically a dry sabzi.
- Uncover and add garam masala, dry mango powder (if using), and salt to taste. Mix well and cook for 2-3 more minutes, allowing any excess moisture to evaporate.
- Garnish with fresh chopped coriander leaves and serve hot with roti, paratha, or dal-rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 8 g |
| Fat | 12 g |
| Carbohydrates | 35 g |
| Fiber | 7 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Aloo Methi in an airtight container. Reheat gently on the stovetop or in the microwave.
Freezer Not recommended
While technically possible, potatoes can become mealy and fenugreek leaves may lose some texture and flavor when frozen and thawed. Best enjoyed fresh or from the fridge.
Reheat Stovetop/Microwave
For stovetop, add a splash of water, cover, and heat on low until warmed through. For microwave, heat in 1-minute intervals, stirring in between, until hot.
Chef’s Corner
- **Bitter Methi?** If your fenugreek leaves are very bitter, you can blanch them in hot water for 2-3 minutes, then drain and squeeze out excess water before adding to the pan. However, the slight bitterness is characteristic of Aloo Methi.
- **Potato Choice:** Use waxy or all-purpose potatoes (like Yukon Gold or red potatoes) as they hold their shape better when diced and cooked.
- **Flavor Boost:** For an extra layer of flavor, you can add a pinch of fennel powder along with other dry spices.
