Wednesday, July 13, 2011

Methi Aloo | Fenugreek Leaves Potato Stir Fry

If you are looking for a vegetable dish with full on flavour, no compromises, you're in the market for Methi Aloo  or Fenugreek Leaves Potato Stir-Fry. This leafy green with a unique flavour has a slightly bitter taste. Indeed the greens are so incredibly fragrant when cooked that I'd recommend opening the kitchen window when you get cooking!!

Methi was an integral a part of my childhood. It is a favourite of my parents, and I guess we imbibed a taste for it growing up. I never considered its easy availability or lack thereof to be an issue - until I landed on these shores. Methi in India is sold by bhajiwallas (vegetable sellers) at every street corner. Bunches of leaves are tied together with string into gaddis or bundles and arranged on wicker baskets sporting an array of other inviting greens like spinach, lal palak (Red Spinach), and bathua (pig weed/ fat hen/ goose foot/ lamb's quarter - take your pick) as well. The only methi I usually come across now is one in a ziplock bag in the freezer compartment!! Luckily the quality of the frozen leaves is good and there is no compromise in the taste - which is more than be said for some other typically Indian vegetables that are sold frozen.

3 cups fenugreek leaves, fresh
1 cup fenugreek leaves, frozen
2 large potatoes, cubed
1/2 tsp haldi (turmeric powder)
1/2 tsp red chili powder
1/2 tsp zeera (cumin seeds)
1/8 tsp hing (asafoetida) 
1 tbsp oil
1 tsp ghee (clarified butter)
Salt to taste

  1. Heat oil in a pan. Add the cumin seeds, hing, and then the turmeric.
  2. Fry until the cumin begins to brown and gives off a cooked aroma.
  3. Add the potatoes, stir until they are coated with the oil and seasoning mix.
  4. Add the cumin leaves on top of the potatoes.
  5. Reduce heat,cover the pan, and cook till the leaves begin to wilt.
  6. Remove cover, stir the vegetables, season with red chili powder and the salt.
  7. Stir again, cover and cook till done.
  8. Pour in the ghee, and stir into the vegetable.
For a divine taste experience, serve hot with parathas and Arhar/ Toor dal (Pigeon Pea Lentils).

Vegan Substitute: Don't add ghee to the vegetable in the last step of this recipe.

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  1. I love methi aaloo but the idea of plucking those tiny leaves one my one makes me feel so lazy :)

  2. Mmmhhh, I wonder if I can find them frozen in my local Indian shop...

  3. Dear Apu:

    Quite stunned by your “vegetarian delicacies” that didn’t stop with just Shahi Tukre! We were gob smacked by your fun vegetarian goodies as Peethi and Methi Aloo.

    This is an exclusive space for your penmanship, where you can publish your unique culinary outputs in the form of food blogs; that too you’re the one, who’s going to own this space! We would like to pass it on to others by featuring it on our platform!

    Sulekha.US would be glad to present your food blog to the Indian communities living abroad. We would love to connect them through one of the most vital channels i.e. food. Featuring your interview would be a perk for our eager Indians, who are waiting for Desi recipes and baked goodies ranging from ‘grand’ to ‘on the go’. On the other hand, it’ll be our pleasure to feature your ‘gastronomic talks’ (interview!) on our home page. Sharing your passion for food might rejuvenate the taste buds and senses of millions of Indians living abroad.

    Bon Appetite!

    Thanks & regards

    Hamida, Content Manager, Sulekha US


Welcome to Annarasa! I hope you enjoyed visiting my virtual kitchen. As you savour your taste tour, leave me a note, post a query, share your thoughts. I will do my best to respond to every comment :)

Apu @ Annarasa