Sunday, May 2, 2010

Methi Aloo (Potatoes with Fenugreek leaves)

I love slightly bittery flavor of fresh Fenugreek leaves. When combined with anything bland or starchy like potatoes or eggs, it is even more flavorful. Methi-Aloo or Aloo-Methi however one might say is one such classic dish very commonly made in the northern part of India. Fenugreek is filled with many healing & cleansing properties and is very highly regarded in Ayurveda.

"..Ayurveda recommends shat-rasatmak ahar (food including 6 types of juices). These include madhur (sweet), amla (sour), lavana (salty), tikta (bitter), katu (pungent) and kashay (astringent). If we will deliberately include all the 6 juices our diet, then the diet will be a balanced diet which ultimately will give us long life and good health. Fenugreek contains tikta rasa (bitter juice) which helps in cleaning accumulated ama (toxins in body) thus helping in maintenance of our health..." more here

Hence it is always a very good practice to include fenugreek in any form (leaves or seeds) in our diet.

Methi Aloo (Potatoes with Fenugreek Leaves)

You need -

2 medium Potatoes, peeled, chopped into cubes
2 cups fresh Fenugreek leaves, cleaned, washed, chopped
1 medium Tomato, chopped
1 medium Onion, chopped
1 tsp of Ginger-Garlic paste
1 tsp Cumin seeds 
Salt to taste
1/4 tsp Turmeric powder
Red Chilli powder - as per taste
1 tsp Garam masala powder
1/2 tsp Amchur powder (Raw mango powder, available in any Indian stores)
1 tsp Vegetable oil

To Prepare -

1. In a pan, heat oil. Toast cumin seeds until light brown. Add ginger-garlic paste, onion & fry for few minutes. Then add chopped tomatoes & season with turmeric, salt, red chilli powder, garam masala & amchur powder. Add a 1/3rd cup water & let it cook until tomatoes are a bit mushy.

2. Now, add potatoes & mix well until they are evenly coated with onion-tomato mixture. Cover & cook on medium-low heat.

3. When the potatoes are almost done, stir in the fresh fenugreek leaves. Mix well until they wilt. Turn off the heat, Cover for few 5-6 minutes, until the flavors are blended together. Serve with rice or roti.

I also blog at : Siri's Corner

Chao for now,


Hari Chandana

Wowwwwwwwww... looks soo delicious in your click dear.. Gr8 job!!!


I have been wondering what to cook today and your methi aloo is inspiring. I think that I will cook mine with some baby bak choy.

Thanks Siri!


I like this! I will have to make this when my husband is out of town. He does not like Indian flavors, ;(


Hari Chandana - Thanks dear.

Cynthia - potatoes and bay bak choy sounds good. Do update us how it turned out to be.

Noelle - If you wanna avoid the masala flavors, u cud totally skip the garam masala & use some paprika instead - a very mellowed down version.



Aaah! Because of diabetes in the family, I'd sworn off potatoes for a while now! Your lovely dish has renewed some very potato-specific cravings in me, Siri! It still is a favorite vegetable with me. :-(

  © by 2008 Modified by Cynthia Nelson

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