Aloo Methi Recipe | Potato Fenugreek Leaves Fry Complete Recipe + Ingredients List

What is Aloo Methi Recipe | Potato Fenugreek Leaves Fry? – An introduction

Indulge in the heartwarming flavors of a classic Indian dish that’s not only simple to prepare but also brims with nutrition. Aloo Methi, a savory marriage of tender potatoes and fragrant fenugreek leaves, is a homely yet delicious meal that graces dining tables across the country. This dish is perfect for those seeking comfort in a bowl of something nutritious after a long day. Whether you’re a seasoned chef or a novice in the kitchen, this straightforward recipe will guide you to create a mouthwatering experience with ease.

Aloo Methi Recipe | Potato Fenugreek Leaves Fry Ingredients List

• 250 grams (2 cups) potatoes ((chopped to 1 inch pieces))
• 1½ cups methi leaves (fenugreek leaves (tightly packed
• roughly chopped))
• 2 cloves garlic ((chopped or ¾inch ginger chopped))
• ¾ teaspoon cumin seeds ((jeera))
• 2 tablespoons oil (or ghee (or mustard oil))
• ½ teaspoon salt ((adjust to taste))
• 2 green chilies ( slit or chopped)
• ¼ teaspoon turmeric ((optional))
• 1 pinch hing ((asafoetida
• optional))
• ½ to ¾ teaspoon garam masala ((adjust to taste))

Aloo Methi Recipe | Potato Fenugreek Leaves Fry Recipe

• Begin by carefully harvesting the fenugreek leaves, selecting only the leaves and discarding the stalks. Place them in a sizable bowl.
• To help remove any traces of soil or unwanted chemicals, sprinkle one teaspoon of salt and a splash of vinegar on the leaves. Let them sit for about ten minutes.
• Gently wash the leaves several times with water and then drain using a colander.
• Thoroughly wash and peel your potatoes, chopping them into one-inch pieces. To retain their color and reduce cooking time, submerge them in water.
• Warm The OG oil in a pan, and then sputter cumin seeds to release their aroma. Follow this with garlic and green chili, frying until the garlic exudes a delightful fragrance. Add a dash of hing for an extra flavor boost.
• After draining the potatoes, add them to the pan and dust with turmeric. Fry briefly for one to two minutes.
• Cover the pan and simmer over a low heat until the potatoes are tender, stirring now and then. If needed, sprinkle a bit of water to aid the cooking process.
• While the potatoes cook, roughly chop the methi leaves in preparation.
• Once the potatoes are cooked to perfection, mix in garam masala and salt, and fry for another minute.
• Introduce the methi leaves to the pan, sautéing until they soften and the dish is infused with their aroma. Adjust the seasoning to taste.
• Serve your flavorful Aloo Methi alongside warm rice or freshly made roti for a wholesome meal.

Healthier Version of Aloo Methi Recipe | Potato Fenugreek Leaves Fry Recipe

• Substitute The OG oil with a spray of The OG oil to reduce overall fat content.
• Replace regular potatoes with sweet potatoes for a lower glycemic index and boosted fiber.
• Opt for a pinch of asafoetida (hing) to maintain the depth of flavor without extra sodium.
• When it’s time to add the fenugreek leaves, mix in some spinach too for additional nutrients without significantly affecting the taste.
• Consider serving the dish with brown rice or whole wheat roti to increase the dietary fiber of your meal.

Aloo Methi Recipe | Potato Fenugreek Leaves Fry Recipe Nutritional Facts

Aloo Methi Recipe | Potato Fenugreek Leaves Fry is a Indian dish with a calorie count of 164 kcal calories per serving. Per serving, it is estimated to have 30 g carbohydrates, 4 g proteins, 2 g fats, 89 mg sodium and 3 g sugar!

For those who are calorie-conscious, here’s a lighter version of Aloo Methi This aloo methi recipe is not only easy to whip up but is also adaptable to your taste and dietary preferences. It’s a testament to the beauty of Indian cuisine, which seamlessly blends health with flavor. Whether you stick to the original or opt for the healthier variant, this dish is sure to please your palate and nourish your body. Enjoy the simple pleasures of cooking and relish the delectable tastes that this quintessential Indian preparation has to offer.