Alu methi or Aloo methi is a simple and tasty vegan Indian dish made with fenugreek leaves & potatoes. This easy gluten-free recipe is a must-try this winter.
Servings 3 people
- 5 cups fresh fenugreek leaves roughly chopped
- 2 medium-sized potatoes washed, peeled, and cut into medium size cubes
- 1 small piece of ginger finely chopped
- 1 green chili, finely chopped
- 1 tablespoon lime juice optional
- 1-2 dried red chilies
- ½ teaspoon cumin seeds
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon mustard oil or any other oil of your choice
- 1/4 cup water
Heat oil in a pan. Break the red chilies into 2-3 pieces each and add to the oil along with cumin seeds. Saute for a few seconds or until they become fragrant .
Add potato cubes and green chili. Cook for 3-4 minutes.
Add coriander powder, turmeric powder, and salt. Saute for about a minute.
Next, add around ¼ cup of water and let the potatoes cook completely.
When the potatoes are cooked, add chopped fenugreek leaves and ginger. Cook until the leaves get wilted. It will take around 5-7 minutes.
Switch off the stove. Add lime juice and mix.
Serve hot with roti or any other Indian bread.
- If your fenugreek leaves are fresh, the stem will be soft so you can use both leaves and stem. However, if the stems are not very soft, discard them and use only the leaves.
- As the leaves get wilted after getting cooked, the quantity of aloo methi will reduce when the dish gets ready. So, add the salt carefully.
- You don't want pieces of ginger in your food, use minced ginger.
- More recipe tips and tricks are given within the post above. Please follow them to make this recipe.
Calories: 343kcal | Carbohydrates: 48g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 60mg | Potassium: 560mg | Fiber: 8g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 48mg | Calcium: 1574mg | Iron: 9mg