Aloo Methi

Aloo methi or aloo methi ki sabji is an Indian dish made with potatoes, fresh fenugreek leaves, and spices. It can be made dry or with gravy. It is vegan and gluten-free and served with Indian bread like roti, puri, or paratha.

It is very easy to make aloo methi at home in a pressure cooker like Instant Pot or on the stovetop. It is an Indian stir fry, known as sabzi, and served as a side dish. Also, any leftovers can be stored, frozen, or used to make stuffed paratha.

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• Ingredients
• Stovetop instructions
• Instant Pot instructions
• Variations
• Serving suggestions
• Storage
• FAQ
• 📖 Recipe
• 💬 Comments

Ingredients

The main ingredients for aloo methi sabzi are potatoes and fenugreek leaves. You can use any type of potato, I personally use the red skin ones. Peeled and cubed potatoes are required to make this recipe.

Fresh methi leaves are the best, however, if you cannot find fresh ones, you can also use frozen leaves which are available in Indian grocery stores. Look for the frozen leaves and not the cubes, as they can be difficult to work with.

Another option to use instead of the fresh or frozen leaves is to use dry methi leaves also known as kasuri methi. You can soak about 2-3 tablespoons of kasuri methi for 10-15 minutes before adding it to the dish. This will help reduce the bitterness.

Other ingredients are mainly Indian spices like turmeric powder, coriander powder, and whole spices found easily in the pantry. Some onions and ginger garlic paste are added as they give a nice flavor to the dish. You can also skip it if you are looking for a no-onion, no-ginger garlic version.

Stovetop instructions

Aloo methi sabji can be made on the stovetop. To make aloo methi on the stovetop, heat a heavy bottom pan on the stovetop on medium heat.

Add oil and once the oil is hot, add the cumin seeds and whole red chili and give it a mix. Add the chopped onions, garlic, ginger, serrano pepper, and salt, and saute until the onions are translucent.

Add the spices and the potatoes and give it a good mix. Cook the potatoes until tender, this will take 10-12 minutes. Keep stirring intermittently to ensure that the potatoes do not stick to the bottom of the pan.

Turn off the flame and mix in the fenugreek leaves. Cover the pan with a lid for a minute to ensure the leaves are well-cooked.

Instant Pot instructions

It is absolutely easy to make aloo methi recipe in the instant pot. The best part is that there is no need to monitor it or continuously stir it to avoid sticking at the bottom of the pan.

To make aloo methi in the instant pot, turn the instant pot on the saute mode. Once the instant pot is hot, add oil, cumin seeds, and whole red chili and give it a mix.

Add the chopped onions, garlic, ginger, serrano pepper, salt, and saute until the onions are translucent. Add the powdered spices and mix well. If you want, you can skip the onions or ginger garlic paste.

It is best to deglaze the bottom of the instant pot by adding some water which is needed to cook the potatoes. Add the potatoes and give it a good mix.

Cook on high-pressure mode for 8 minutes with the pressure valve in the sealing position. The instant pot will take some time to build pressure and then start counting for 10 minutes.

Allow the pressure to release naturally for 10 minutes and then release the remaining pressure manually by moving the pressure knob to the venting position. Open the lid and add the fenugreek leaves and mix well. Cover with the lid for a minute to ensure that the methi leaves get cooked well.

Variations

No ginger garlic - you can skip onion, ginger, and garlic if you are looking for a no onion, no ginger garlic version.

Dry fenugreek leaves - instead of fresh or frozen leaves, you can use dry methi leaves also known as kasuri methi. You can soak about 2-3 tablespoons of kasuri methi for 10-15 minutes before adding it to the dish.

Serving suggestions

Aloo methi, just like other Indian sauteed vegetables, is served with Indian bread like puri, paratha, or roti. I personally like to serve it with paneer paratha. It is also served with thali, or Indian platter, with other dishes like dal, curry, rice, and pickles.

Storage

Any leftover aloo methi can be stored in the fridge for 3-4 days. It may end up a little bit dry, but you can add some water while reaheating it before serving.

Aloo methi also freezes well. You can allow it to cool down completely and then store it in freezer safe container for upto a month. When you plan to eat it, you can directly thaw it in the microwave and reheat it before serving.

FAQ

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