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Aloo Methi

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

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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. 1

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

  2. 2

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

  3. 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. 4

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

  5. 5

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

  6. 6

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

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Questions

How long does Aloo Methi take?

As written, 35 minutes: 15 of prep and 20 of cooking. The longest single stretch is step 4 (12 minutes): "Cover and cook on low heat for 12 minutes until potatoes are almost fork-tender."

How do I know when Aloo Methi is done?

Go by the cues in the method rather than the clock. Step 4: cook until potatoes are almost fork-tender. Step 5: cook until leaves wilt and potatoes fully soften.

Is there a substitute for dried fenugreek leaves in Aloo Methi?

The entry for Aloo Methi calls for 3 cups fresh fenugreek leaves, chopped. In its place: A little celery leaf with a pinch of fennel seed, or simply leave it out. The flavor is distinctive and the dish still works without it.

How hot is Aloo Methi?

Only mildly. The heat in Aloo Methi comes from 1/2 tsp red chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How do I store and reheat Aloo Methi?

Refrigerate what is left of Aloo Methi within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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