Aloo Methi / Fenugreek Potato Stir Fry

Aloo Methi is a delicious Indian dish made with potatoes (Aloo) and fenugreek leaves (Methi). This dish was a weekend staple at my home and it is best enjoyed with flatbread like roti/wheat tortilla. This recipe is vegan and easy to make as a side dish or enjoy it as a main dish or make your tortilla wraps as it is a dry curry. Advantages of Methi/Fenugreek Consuming methi improves digestive problems and cholesterol levels, plus it also reduces inflammation inside the body. It lowers inflammation from outside the body too and adds flavor and spice to food. So it's advisable to use it in cooking. Here's how to make it: INGREDIENTS 3 tbsp mustard oil ½ tsp cumin seed ¼ tsp asafoetida/hing 2 tsp chopped garlic 3-4 green chili (slit into halves) 2-3 dry red chilies 2 tsp coriander powder ½ tsp turmeric powder 1 tsp red chili powder salt to taste 2 cups chopped potatoes or 10-12 baby potatoes 4 cups of chopped fresh methi leaves/ Use dried fenugreek leaves as alternative ½ tsp dry mango powder (optional)/ Use 1 tsp lemon juice instead ½ tsp garam masala powder (optional) INSTRUCTIONS CLEAN THE FENUGREEK LEAVES Remove the leaves from the stems of the methi/fenugreek leaves. After plucking the leaves rinse them thoroughly in cool running water in a large bowl. Firstly soak the leaves in enough water for a few minutes. Add some vinegar and baking soda to the water. This gets rid of pesticides if any. Drain all the water and soak them in fresh water for a few more minutes. NOTE: If you don't prefer doing above steps, take the same amount of dried fenugreek leaves/ Kastoori methi and soak it in water for 30 minutes. Drain and use accordingly Rinse, peel and chop the potatoes into small cubes or squares. Heat mustard oil in a heavy bottom pan. When the oil is hot, add ½ tsp cumin seeds, ¼ tsp asafoetida, 2 tsp chopped garlic, 3-4 green chilies (slit into half), and 2-3 dry red chilies and saute for 15-20 seconds on medium heat. Add 2 tsp coriander powder, ½ tsp turmeric powder, 1 tsp red chili powder, and salt to taste. Cook for a few seconds. Add chopped potatoes and cook for 4-5 minutes. Add 2-3 tbsp of water and cover the pan and let the potatoes cook on low heat until they are cooked. Stir once or twice while cooking. It will take 15-20 minutes for the potatoes to become tender. Add some more water if the masala is drying. Now add the chopped methi leaves and mix well. Cover the pan again and cook for 2-3 minutes on medium flame. Add ½ tsp dry mango powder and ½ tsp garam masala powder and mix well (optional) Serve hot with roti and dal or parathas This aloo methi recipe makes for great lunch idea for kids. You can also alternate with gluten free Tortilla wraps and add some aloo methi curry, vegan mayo or green chutney and healthy lunch is ready. Let me know in comments below how you prefer to eat your aloo methi.

Aloo Methi / Fenugreek Potato Stir Fry