Aloo methi is an easy vegan recipe of potatoes, fresh fenugreek leaves and spices, I think of it as a perfect side dish for a light curry.
Cooking comfortably in under 30 minutes with a fairly light touch means that this dish can be prepared alongside another recipe without stress!
Aloo methi ki sabji or sabzi is a classic vegan or vegetarian dish punjabi in origin. It is also sometimes known as aloo methi fry to differentiate it from a wet curry.
It sounds terribly flash but it is essentially potatoes fried with spices and fresh fenugreek and it is properly lovely.
Just like my roasted Bombay potatoes I treat this a wonderful side dish for Indian influenced meals. It is a fantastic alternative to rice!
Methi is fenugreek, a flavour I use a lot, a flavour that I adore. A flavour that I personally consider one of the defining flavours from this part of the world.
Classic aloo methi recipes use fresh leaves as a herb. They are not as readily available as some herbs so you will need to shop well.
But they are more than worth it! They should be available in any well-appointed Indian, Pakistani or Bangladeshi store.
If it is nice and fresh it will last for 3-4 days in the fridge and this recipe uses 3 bundles and packs a wonderful fenugreek punch. I also use it in my beef methi gosht curry.
Frequently Asked Questions
Can I prepare this in advance?
As with most “herby” dishes the flavour of the herbs will diminish as time goes by.
But you can cook the potatoes in advance which is a great way of getting ahead. You can store the parboiled potatoes in the fridge for a few days and they will be fine.
Do the type of potatoes matter?
I personally think that aloo methi is so much better made with a floury or “mealy” potato but it is a personal preference.
I usually use a Maris Piper or King Edwards. If you are in the US look for something like a Russet potato
But, you can make it with any type of potato you like and my preferences are just that, mine!
Can I make this with dried fenugreek?
Not really, although I do have a take on fenugreek potatoes that uses kasoori methi that I serve with my sea bass curry.
Aloo methi wonderfully versatile side dish, above it is pictured with macher jhol a Bengali influenced fish curry.
If you wanted to keep vegan then my butter bean curry would be a fine dish alongside these potatoes.
Keeping with the fish vibe, aloo methi would be the perfect vehicle to mop up the sauce from my Indian curry mussels.
They would also be fantastic with my tamarind heavy duck curry.
Hey, I have a thing for potatoes. I honestly can’t think of a curry that I would not serve these with!
I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 20cm or 8″ saucepan.
- 28cm or 11″ frying pan, not nonstick if possible.
- Vegetable peeler.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Stirring and serving spoons.
Aloo methi ki sabji a delicious stir fry of parboiled potatoes with fresh fenugreek and spices, a perfect alternative dry side dish to rice for a curry!
- 600g (~3-4 Cups) Floury Potatoes
- 1 Tsp Salt (plus extra to taste)
- 2 Garlic Cloves
- Thumb sized piece ginger
- 2 (Total 70g) Shallots
- 2 Green Chilli Peppers
- 1 Tbsp Cooking Oil
- ¼ Tsp Asafoetida
- 1 Tsp Brown Mustard Seeds
- ½ Tsp Cumin Seeds
- 1 Tsp Ground Turmeric
- 75g (2½ Cups) Fresh Fenugreek or Methi Leaves
- Peel the potatoes and cut them into 1.5-2cm cubes.
- Bring a medium (20cm or 8") pan of water to the boil and season with the teaspoon of salt.
- Add the diced potatoes and parboil for 12 minutes.
- Mash the garlic.
- Grate the ginger.
- Cut the shallots in half lengthways then peel them and slice into half-moon shapes approximately 1-2mm thick.
- Cut the chillies in half lengthways.
- Drain the potatoes and set aside.
- Wash and drain the fenugreek leaves.
- Place a frying pan (28cm not non stick) over a medium high heat.
- When the pan is hot add the oil followed by the slit chillies, asafoetida, sliced shallots, mustard seeds and cumin seeds.
- When the seeds start to pop and spit add the potatoes, mashed garlic and ginger.
- Cook the potatoes for 3 minutes stirring occasionally, if they begin to stick add a tablespoon or two of water.
- Add the turmeric and fenugreek leaves and cook for 3-4 minutes until the potatoes are cooked through and the methi has wilted.
- Taste before serving and add flakey salt as desired to tweak the seasoning.
Amount Per Serving: Calories: 397Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1230mgCarbohydrates: 76gFiber: 9gSugar: 7gProtein: 9g
Calorific details are provided by a third-party application and are to be used as indicative figures only.