Aloo Methi

What is Aloo Methi?

If you are from India, you definitely know this rustic stir fry makes an appearance in your homes during winters. It is a simple stir fry made with potatoes and fresh fenugreek leaves and lots of garlic. Spiced with green chilies, red chili powder, turmeric and cumin-coriander powder traditionally. I also like to add just a little bit of finely chopped tomatoes, to bring out the flavors even more. Minimum spices are used to make this stir fry, and we let the methi (fenugreek leaves) be the MVP of this sabzi. Winters in India mean a bounty of lush green produce, and most popular being the fenugreek leaves. I would say we eat this bhaji several times a week, in the form of theplas, Muthias and in addition to vegetable stir fry.

How to Clean and Chop Methi Leaves?

Until this year, I haven’t seen a lot of methi in the market in the US. But, this year I am surprised on how wonderful the produce has been. If I get fresh methi, I usually end up making Methi Thepla and this Stir Fry. Firstly, start with plucking the methi leaves from their stems. I like to use the tender stems and discard only the thick stems, and the roots of the methi stems. Also discard all the rotting leaves. Next, you add the fenugreek leaves and stems to a colander and give them a thorough rinse with running cold water. Then let the leaves air dry. Store them in an airtight container. I also like to soak methi in water and ½ teaspoon of salt, to eliminate some bitterness while making curries and stir-fries.

How to Make this Stir Fry?

This aloo methi is vegan and can be made gluten-free by replacing asafetida with gluten-free asafetida, or skipping it. In a pan add the oil of your choice. Typically mustard oil is used. If you happen to use mustard oil, you want to make sure you heat it well, and then add your tempering spices. Add the tempering spices, cumin seeds, and asafetida, and let the cumin seeds splutter. Add the chopped garlic, tomatoes, and green chilies, along with Turmeric and salt. Cook the tomatoes until mushy, and potatoes. Mix well, cover, and cook on medium flame. Once the potatoes are cooked add chopped methi leaves, red chili powder and cumin-coriander powder. Mix everything well. Ah, delicious. Serve with piping hot rotis or parathas.