Aloo Methi: Fenugreek leaves and potato curry Pakistani recipe

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Aloo Methi

Aloo Methi curry is such a modest vegetarian dish that offers comfort and big flavour. 

The first time I tried the dish, I was quite impressed by how the fenugreek leaves enhance the flavour of potatoes a few degrees higher. I guess its exquisite aroma and its slightly bitter taste give the dish an intoxicating scent and flavour. 

I actually never had this kind of dish before I got married. Because in Indonesia, we don’t really use fenugreek in our cooking. Instead, fenugreek which is called Kelabat in Indonesian is more-popular for a herbal remedy.

potato curry with fenugreek leaves with a overlay text

Did you know that fenugreek leaves have benefits such as increasing the breast milk supply, helping to control blood sugar level, and also reduce heartburn, inflammation, etc.

As an adventurous foodie, I kinda fell in love with this potato and fenugreek leaves curry. Because, not only it tastes delicious, but it is also easy to make. And recently, I make the dish quite regularly ever since my husband decided to start a vegetarian diet due to health issues. 

So, to make this simple vegetarian dish, you will need potatoes and fenugreek leaves. Here, in the UK, we always get our fenugreek leaves from the Asian (Pakistani/ Indian) shops as you won’t find the leaves in ordinary supermarkets/ shops. 

As for the spices, apart from the fenugreek (methi) seeds and black mustard seeds, you only need regular spices and herbs for Pakistani/ Indian foods such as cumin seeds, ground coriander, ground cumin, chilli powder, turmeric powder, onion, ginger and garlic.

And you also need some chopped tomatoes that you can opt for the fresh ones or the canned ones. 

When it comes to oil, you can choose any neutral oil that you like. I personally use rapeseed oil or sunflower oil most of the time.

How to cook

Just like any other food, there are so many ways and methods of how to make aloo methi. The recipe I’m sharing with you here is actually my sister in law’s recipe. With her consent and encouragement, I’m sharing the recipe that will help you make aloo methi in Pakistani style of cooking. I hope you will enjoy it as much as we do. 

So, firstly, you saute the sliced onion with methi seeds, black mustard seeds and whole cumin seeds until the onion becomes translucent. 

frying onion slices with fenugreek seeds
onion slices with whole spices

Secondly, add the potato slices, the rest of the spices and the fenugreek leaves. Cook further for a minute or two.

potato slices with spices in the pan
adding fenugreek leaves into potato curry

Thirdly, put the chopped tomatoes (fresh or canned) in, give the curry a good stir then let it cook with the pan lid on at moderate-low heat until all the vegetables are cooked soft. 

cooking potato curry with fenugreek leaves
ready cooked aloo methi

Ways to enjoy

This Aloo Methi is a kind of dry-curry that is best eaten with flatbreads such as roti/ chapati, naan bread, or pitta bread. But, if you want to enjoy it, even more, try to have it with Makki roti, the flat cornmeal bread. I will share how to make Makki roti one day, God willing.

Aloo Methi Recipe

Yield: 7

Aloo Methi - Potato and Fenugreek Leaves Curry

Pakistani Aloo Methi - Potato and Fenugreek Leaves Curry

Aloo Methi is one vegetarian dish that not only is delicious but it has an exquisite aroma thanks to the fenugreek. Enjoy with any flatbreads.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 100 gr/ 3.53 oz Methi (Fenugreek) leaves, chopped.
  • 600 gr/ 21.16 oz potatoes, cut in small slices.
  • 1 medium-size onion, sliced.
  • ½ tsp Methi (Fenugreek) seeds.
  • ½ tsp black Mustard seeds.
  • 1 tsp whole cumin seeds.
  • 3 cloves of garlic, minced.
  • ⅓ -inch ginger, minced
  • ⅓ -inch ginger, sliced.
  • 1 tsp ground cumin
  • 1 tsp ground coriander.
  • 1 tsp paprika powder/ chilli powder.
  • ½ tsp turmeric powder.
  • ⅓ cup/ 150 gr/ 5.3 oz tinned chopped tomatoes (or 3 medium-sized fresh tomatoes, chopped).
  • 1 ½ tsp salt.
  • ⅓ cup cooking oil (I use either rapeseed oil or sunflower oil).

Instructions

  1. Heat the oil in a cooking pan and fry the onion slices with methi seeds, mustard seeds, and whole cumin seeds until the onion becomes translucent.
  2. Then put the potatoes in and cook for a minute.
  3. After that, add the minced ginger and garlic in, followed with the rest of the spices and the salt. Stir well and cook further for a minute or two before you put the tomatoes in. Let it cook for about two minutes and then add the chopped Methi leaves in. 
  4. Give the vegetables a good stir and cook at low heat with the lid on. Keep checking and stirring every now and then. You can add about ¼ cup of water (or more) if your Aloo Methi looks too dry. 
  5. Your Aloo Methi is ready when all vegetables are cooked and soft. 

Notes

  • I sometimes mix the paprika powder and chilli powder so that my curries are not too hot. And when my kids were little, I used to put only paprika powder to ensure they can eat as well. There are so many types of chilli powder, my favourite is Kashmiri chilli powder as it has a vibrant colour and more flavour to it.
  • Here in the UK, the Asian shops sell the Methi leaves in bunches. And to make this recipe, I used the leaves of one bunch and discarded the stalks. 

Nutrition Information

Yield

7

Serving Size

1
Amount Per Serving Calories 273Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 14mgSodium 794mgCarbohydrates 26gFiber 3gSugar 3gProtein 8g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

Did you try the recipe?

Share how you like the recipe in the comments below and show a picture of your creation

Related posts

Thank you for reading this post. I hope you are now intrigued to try the recipe. If you do, can you please share what you think about it in the comments below (leave a reply box)? It will be great if you also tag me @soyummyrecipesbydevy when you share the picture of your creation on Instagram or Pinterest. And follow me on Instagram, Facebook and Pinterest to sneak peek at what’s cooking in my kitchen. 

Before you go, don’t forget to check out my other recipes for more inspo.

Thank you and all the best.

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Join the Conversation

  1. We are always looking for new curry recipes to try and this looks delicious. So much flavour!

  2. All the flavors in this dish are stunning. It comes together really fast and the whole house smells fantastic while it’s cooking.

    1. Thank you. I’m so pleased you like it.

  3. I tried cooking this way and got so much appreciation. Thanks for sharing the recipe!

  4. I am just loving the flavors in this the potatoes must be bursting with fabulous flavors with turmeric and that coriander wow a must make!

    1. Thank you. Hope you like it.

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