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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.
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.
Secondly, add the potato slices, the rest of the spices and the fenugreek leaves. Cook further for a minute or two.
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.
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
Thank you for reading this Aloo Methi recipe. I hope you are now intrigued to try it. If you do, can you please share what you think about it in the comments below (leave a reply box)?
Also, it will be great if you 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.
- Mung Bean curry – Pakistani whole mung bean dal.
- Aloo Palak – spinach and potato curry in Pakistani style.
- Aubergine curry – an easy recipe for a vegetarian side dish.
- Kitchari recipe – rice and mung bean rice congee.
Thank you and all the best.