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Fenugreek Potato/ Methi Aloo

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Fengreek potato or methi aloo is a dish made out of fresh or dry aromatic fenugreek leaves, potatoes, garlic and some Indian spices, gives this dish a very unique flavors. This dish is great as a side dish or even can be served as an appetizers. Enjoy!!

FENUGREEK POTATOES / METHI ALOO

Course Side Dish
Cuisine Indian
Keyword aloo, potatoes, fenugreek potatoes, methi aloo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Jyoti Behrani

Ingredients

  • 2 lbs potato chopped (I am using baby potatoes, cut into halves)
  • 1/2 cup dried fenugreek leaves / 1 cup firmly packed fresh fenugreek leaves
  • 2 dry red chili
  • 8-10 cloves garlic minced/ 2 TBSP garlic
  • 1 inch ginger chopped / 1 TBSP ginger
  • 1 green chili finely chopped
  • 1 TSP turmeric powder
  • 2 TBSP coriander powder
  • 1/2 TBSP dry mango powder
  • 1/2 TBSP red chili powder as per taste
  • 4 TBSP oil
  • Salt to taste
  • 1/2 TBSP lemon juice optional
  • Fresh cilantro for garnish

Instructions

Instructions for Instant Pot Cooking:

  • Turn on saute mode, add oil, dry red chili, garlic, saute for 2-3 min. Add turmeric powder, add fenugreek leaves, ginger, and mix well. Saute for 1-2 min.
  • Add potatoes, coriander powder, dry mango powder, red chili powder, salt to taste. 2 TBSP of water. Mix well. Switch to manual mode for 0 min. quickly release pressure.
  • Add lemon juice, chopped green chili (optional), fresh cilantro, mix well. Serve hot. Enjoy!!

Instructions for Pressure Cooker Cooking:

  • On a high heat, in a pressure cooker, add oil, dry red chili, garlic, saute for 2-3 min. Add turmeric powder, add fenugreek leaves, ginger, and mix well. Saute for 1-2 min.
  • Add potatoes, coriander powder, dry mango powder, red chili powder, salt to taste. 2 TBSP of water. Mix well. Close the pressure cooker, after first whistle, turn off the pressure cooker. Quickly release pressure.
  • Add lemon juice, chopped green chili (optional), fresh cilantro, mix well. Serve hot. Enjoy!!

Instructions for Stove Top Cooking:

  • In a pan/wok, heat oil, add dry red chili, garlic, saute for 2-3 min. Add turmeric powder, saute for a min.
  • Add fenugreek leaves, ginger, and mix well. Saute for 3-5 min.
  • Add potatoes, coriander powder, dry mango powder, red chili powder, salt to taste. Mix well. Cover and cook on medium to low heat, until potatoes are cooked through, around 7-10 min. Keep stirring occasionally.
  • Add lemon juice, chopped green chili (optional), fresh cilantro, mix well. Serve hot. Enjoy!!

Video

Notes

1.   If using dry fenugreek leaves, soak in water for 5 min. In a strainer drain and rinse under running water.
2.    Potatoes of choice can be substituted in this recipe.

 

 

 

 

 

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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