Monday, December 22, 2014

Methi Aloo- Fenugreek Potatoes

I've been enjoying a regular harvest of methi since a while now. Having explored various combinations and dishes like methi theplas, methi dal, methi rice, a friend suggested an Indian favourite Methi Aloo.
A great dish to serve with hot rotis.
Methi Aloo
4 medium sized potatoes
2 cups washed and chopped methi leaves
8 cloves garlic minced
1 large red onion sliced
1/2 tsp mustard seeds
1/4 tsp red chilli powder
1/4 tsp ajwain seeds
1/4 tsp turmeric powder
Salt to taste

  • Wash the potatoes, quarter and pressure cook with skin.
  • Peel the potatoes and cube.
  • In a wok heat oil, splutter mustard seeds.
  • Add the ajwain seeds.
  • Sauté the garlic then add the onions.
  • After the onions turn translucent add the turmeric, and chilli powder.
  • Stir well, add the methi leaves and let it cook.
  • Add salt and the potatoes. Stir well so that the potatoes are covered well with the leaves.
  • Turn off the heat and serve hot.
  • Enjoy!


  1. I got introduced to methi leaves by my mother in law. Thanks to her I am introduced to methi aaloo too, my fav dish :)

  2. I know methi tastes amazing and It would be also that much tasty.

  3. Hi Shirley, just stopped by to let you know you've been featured today over at Carole's Chatter. Cheers



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