Aloo Methi

Name: Aloo Methi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs russet potatoes, cubed; 3 cups fresh fenugreek leaves, chopped; 2 tbsp vegetable oil; 1 tsp cumin seeds; 1/2 tsp ground turmeric; 1/2 tsp red chili powder; 1 tsp ground coriander; 1 tsp salt; 1/2 tsp dry mango powder

A classic Indian dry curry combining tender potatoes with fresh, earthy fenugreek leaves and fragrant spices.

35 minEasyServes 4180 cal/serving

IndianSideStovetopVeganVegetarianHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-Free

Ingredients

2 lbs russet potatoes, cubed
3 cups fresh fenugreek leaves, chopped
2 tbsp vegetable oil
1 tsp cumin seeds
1/2 tsp ground turmeric
1/2 tsp red chili powder
1 tsp ground coriander
1 tsp salt
1/2 tsp dry mango powder

Instructions

1

Heat 2 tbsp vegetable oil in a large skillet over medium heat.
2

Add 1 tsp cumin seeds and sizzle for 30 seconds until aromatic.
3

Add 2 lbs cubed russet potatoes, 1/2 tsp ground turmeric, 1/2 tsp red chili powder, 1 tsp ground coriander, and 1 tsp salt, stirring to coat evenly.
4

Cover and cook on low heat for 12 minutes until potatoes are almost fork-tender.
5

Uncover, fold in 3 cups chopped fresh fenugreek leaves, and sauté uncovered for 5 minutes until leaves wilt and potatoes fully soften.
6

Sprinkle with 1/2 tsp dry mango powder, stir well, and remove from heat.

Questions

How long does Aloo Methi keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Aloo Methi?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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