Aloo methi ki sabji/Potato fenugreek leaves dry curry- A healthy and nutritious Indian dry veg curry made with fresh fenugreek leaves(methi), potato cubes and a few spices. Serve aloo methi sabji with paratha, poori or plain chapatti or as a side with rice and dal. It is an no onion, no tomato, and no garlic veg curry.

About the recipe

It is a simple stir fry dry veg of aloo and methi leaves without the addition of onion, tomato and garlic. In India, it is commonly prepared in every household during winters when fresh methi or fenugreek leaves are found in abundance. 

How to use methi leaves

Methi leaves have a prominent taste and smell. It is mostly used in making parathas, poori, curry, pulao, thepla, muthiyas, mathris, methi matar malai, etc.

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The making of aloo methi veg is simple. We need to sort out methi leaves first. Remove the hard stem and pluck just a few centimetres above the leaves. Now wash them a few times with clean water to remove dirt. Transfer to a colander to strain extra water and then roughly chop it.

Once the potatoes are well cooked, add methi leaves and cook till they become soft and cooked.

Aloo methi sabji is a very basic veg recipe and easy to make. It is gluten-free, vegan and diabetic-friendly ver curry. Enjoy it as a side or as a main dish with paratha, pooris, chapatti. It is dry veg that can be packed in the tiffin or taken during travelling.

Ingredients used in making of aloo methi ki sabji

Methi or fenugreek leaves – fresh, bright green coloured methi leaves are perfect for this dish. Remove the hard portion of the stem and keep the leaves and a few centimetres part of the stem that is soft. Roughly chop the leaves.

Potatoes– use small size potatoes otherwise cut the big potatoes into 1-inch cubes.

Oil– for best taste and smell use mustard oil. You can use ghee or other oil of your choice.

Spices– cumin seeds, green chillies, salt, coriander powder and turmeric powder is used to give a nice colour and savoury taste and to overcome the bitter taste of methi leaves.

How to do sorting of methi leaves

In winters, green leafy vegetables are in abundance. They are rich in minerals and fibre and the dishes made with them are very tasty. But cleaning and sorting process of greens is a little time-consuming. Let’s see how to clean green methi leaves.

1. To clean or sort out green methi leaves first, start plucking off tiny stems with leaves. The upper thick part of the stem has to be discarded. 
2. If we are using these leaves for making vegetables then pluck off a little stem above the leaves but if we use them in the making of paratha, poori etc then pluck off only the leaves and no stem part. 
3. You can sort out leaves beforehand and then store them in the refrigerator for later use. Pack the leaves in a polybag or a big ziplock bag, remove the air from the bag and close it tightly. Then store it in the door of the refrigerator. They stay good for about 10-12 days.
4. Wash them only just before making the dish. 

Health Benefits of methi or fenugreek leaves

Methi leaves or methi ke patte are known as fenugreek leaves in English. It is a popular aromatic herb mainly used for preparing dry curry with potato, paratha, puri, thepla, mathri etc. In winters, we found green leafy vegetables in abundance.

• Methi leaves are low in calories and high in fibre mainly soluble fibre. It gives a feeling of fullness that why it is an ideal choice for weight watchers.
• It helps in reducing acidity and thus improving digestion.
• Fenugreek leaves are a good source of Vitamin A, C and Beta carotene and full of antioxidants. That helps in boosting our immune system.
• Methi seeds are a miracle home remedy for hair growth and controlling blood sugar levels.
• Helps in lowering blood lipids levels and is good for heart health.

Step by step preparation of Aloo methi ki sabji/Potato fenugreek leaves dry curry

1. Sort, clean and wash methi leaves with water. Strain out extra water. Peel and cut potatoes in big pieces.

2. In a pan heat oil, add cumin seeds. Wait till they crackle. Now add chopped green chillies, coriander powder, turmeric powder and salt, mix well.

3. Then add chopped potatoes and cook it for 1-2 minutes. Then add 2-3 table spoon of water and cover the pan. Cook it for 4-5 minutes till the potatoes become soft. Stir in between.

4. After that, add chopped methi leaves, mix and cover the pan. Cook it for 2-3 minutes.

5. Check if water is dried and methi leaves become soft, switch off the flame. Cover the pan and give a rest of 5 minutes .

6. After that, serve warm with makki ki roti or bajre ki roti or palin chapatti or paratha with a bowl of curd on the side.

Serving suggestion

Serve methi aloo dry veg as a main meal with paratha, poori or plain chapatti. It can be a great option for a packed lunch.

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Tips and tricks

1. Washing of greens several times with water is important to remove dirt.
2. First, cook aloo before adding fenugreek leaves as it cooks fast and the aloo takes time to cook.
3. Chop roughly methi leaves do not make them very fine.
4. For best taste use mustard oil for making tadka.
5. The quantity of methi leaves can be increased or decreased according to your taste.

Recipe card

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