Aloo methi

    35 min

    A favourite Indian side dish, aloo methi is a combination of potato and fenugreek leaves. Look for the methi in larger supermarkets or in Asian shops. Once you have the dried methi to hand, it'll be easy to whip up this side dish any time!

    2 people made this

    Serves: 4 

    • 4 large potatoes
    • oil for frying
    • 1 clove garlic, grated
    • 1 inch piece ginger, grated
    • 1/2 teaspoon cumin seeds
    • 60 to 80g dried fenugreek leaves (methi)
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon chilli powder
    • 1 teaspoon lemon juice
    • salt to taste

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Boil the potatoes till tender, 20 to 25 minutes. Drain well, peel, then set aside to cool slightly. Once cool enough to handle, cut into cubes.
    2. Meanwhile, heat oil in a frying pan over medium high heat. Add garlic, ginger and cumin and cook and stir for 2 minutes. Add the fenugreek, turmeric and chilli powder and cook for a further 3 minutes.
    3. Add the potatoes and mix well. Add lemon juice to it to give it some tang, season with salt to taste, then serve!


    Feel free to use leftover potatoes for this recipe.

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