Aloo Methi Masala Recipe – Potato & Fenugreek Leaves Gravy
Aloo Methi Masala is a delicious Indian vegetarian dish that combines the earthy flavors of potatoes (aloo) and the slightly bitter, aromatic taste of fenugreek leaves (methi) in a spicy, tangy gravy. This comforting dish is perfect for lunch or dinner and is typically served with Indian flatbreads like roti, paratha, or rice.
This Aloo Methi Masala recipe is easy to prepare, with a mix of aromatic spices that give it a flavorful punch. The fenugreek leaves lend a unique herbal note, and the potatoes soak up all the delightful spices, creating a hearty, satisfying dish.
Recipe Overview
- Cuisine: Indian
- Course: Main Course
- Diet: Vegetarian
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 2, peeled and cubed |
| Fenugreek Leaves (Methi) | 1 cup, chopped |
| Tomato | 1, finely chopped |
| Onion | 1, finely chopped |
| Whole Black Peppercorns | 6 |
| Dry Red Chilli | 1 |
| Cloves (Laung) | 2 |
| Bay Leaf (Tej Patta) | 1, broken |
| Sunflower Oil | As needed |
| Salt | To taste |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder (Haldi) | 1/2 tsp (for boiling veggies) |
| Garam Masala Powder | 1 tbsp |
| Coriander Powder (Dhania) | 1 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Fresh Coriander Leaves (Dhania) | 4 sprigs, chopped |
Instructions
1. Prepare the Potatoes
Start by cooking the potatoes in a pressure cooker. Add the peeled and cubed potatoes to the cooker, along with enough water to cover them. Close the lid and cook for 2 whistles. Once the cooker releases pressure, turn off the heat and allow it to cool naturally. After opening the cooker, remove the potatoes and let them cool down. Once cool enough to handle, peel the potatoes and cut them into cubes. Set them aside for later.
2. Cook the Spices
In a heavy-bottomed pan, heat some sunflower oil over medium heat. When the oil is hot, add cumin seeds and asafoetida. Allow the cumin seeds to crackle, releasing their aromatic essence into the oil. Then, add bay leaf, whole black peppercorns, dry red chilli, and cloves. Roast these whole spices for about 1 minute, letting them infuse the oil with their flavors.
3. Sauté Onions and Tomatoes
Add the finely chopped onions to the pan and sauté until they become soft and translucent. This should take about 5-7 minutes. Once the onions have softened, add the chopped tomatoes, salt, turmeric powder, red chilli powder, and coriander powder. Stir well and cook for another 3-4 minutes until the tomatoes break down and become soft and mushy.
4. Cook the Fenugreek Leaves (Methi)
Add the chopped methi leaves (fenugreek) to the pan. Stir them into the masala mixture and cook for 5-7 minutes, or until the methi softens. You’ll notice the bitterness of the fenugreek starting to mellow out as it cooks down.
5. Add the Potatoes
Once the methi leaves are softened, add the pre-cooked potatoes to the pan. Mix them gently into the gravy to coat them with the spices. Add a little water to adjust the consistency of the gravy to your preference. Stir in garam masala and adjust the salt to taste. Bring the mixture to a brisk boil and allow it to simmer for 3-4 minutes, letting all the flavors meld together.
6. Garnish and Serve
Once the gravy has thickened and the flavors have come together, remove the pan from the heat. Garnish the Aloo Methi Masala with fresh chopped coriander leaves. This adds a refreshing green color and a burst of freshness to the dish.
Transfer the dish to a serving bowl, and it is ready to serve!
Serving Suggestions
Serve Aloo Methi Masala hot with Pudina Tawa Paratha or Jeera Rice for a complete meal. You can also pair it with a side of Carrot Raita with Peanuts (Gajar Moongphali Raita) for a well-balanced, nutritious lunch or dinner.
Additional Tips:
- If you find the bitterness of methi too strong, you can soak the chopped methi leaves in a little salt for 10-15 minutes before using them. This will help reduce some of the bitterness.
- For a richer flavor, you can add a tablespoon of cashew paste or cream at the end of the cooking process, just before garnishing.
- Adjust the spice levels according to your preference. You can reduce the amount of red chilli powder or skip the dry red chilli for a milder version.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 4g |
| Fat | 9g |
| Carbohydrates | 26g |
| Fiber | 5g |
| Sodium | ~400 mg |
| Potassium | ~700 mg |
Why You’ll Love Aloo Methi Masala:
This dish brings together the comforting flavors of potatoes and the slightly bitter yet aromatic fenugreek leaves in a rich, spiced gravy. The blend of whole spices with the earthy taste of the methi makes this dish both hearty and flavorful. Whether served with flatbreads or rice, Aloo Methi Masala is sure to become a favorite in your home!
