Aloo Methi Subzi/ Fenugreek Potato Fry

Aloo Methi Subzi / Fenugreek Potato Fry

Recipe Details

---

Ingredients

Main Ingredients

• Potatoes – 3–4 medium
• Fresh fenugreek leaves / Methi – 1 bunch

For Sautéing

• Oil – 1 tbsp
• Cumin seeds – 1/2 tsp
• Curry leaves – 1 sprig
• Garlic – 2 cloves, finely chopped
• Dried red chilies – 3–4, split
• Red onion – 1/2 medium, chopped
• Asafoetida / Hing – a pinch
• Turmeric powder – 1/2 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1/2 tsp
• Salt – to taste
• Water – as needed (optional)

---

Preparation

1. Peel the potatoes and cut them into small, even-sized pieces.
2. Separate the fenugreek leaves from the stems, wash them thoroughly, and drain well.
3. Chop the onion and garlic finely.
4. Split the dried red chilies and keep them aside.

---

Cooking Instructions

1. Heat the oil in a pan over medium heat.
2. Add the cumin seeds and allow them to splutter.
3. Add the curry leaves, finely chopped garlic, dried red chilies, and chopped onion.
4. Add a pinch of asafoetida and sauté until the onion becomes soft and translucent.
5. Reduce the heat and add the turmeric powder, red chili powder, and coriander powder. Fry for a few seconds, taking care not to burn the spices.
6. Add the fresh fenugreek leaves and sauté for about 5–10 minutes, until the leaves wilt and reduce in volume.
7. Add the chopped potatoes and salt. Mix well so the potatoes are evenly coated with the methi and spices.
8. Cover and cook over very low heat for about 15 minutes, stirring occasionally, until the potatoes are tender.
9. There is usually no need to add water. If the mixture begins to stick to the bottom of the pan, sprinkle a small amount of water and continue cooking.

---

Tips

Fenugreek Leaves: Fresh methi leaves have a slightly bitter flavor that pairs very well with potatoes.

Leafy Green Variations: You can replace fenugreek leaves with spinach or another leafy green of your choice.

Cooking the Potatoes: Keep the heat low and stir occasionally so the potatoes cook evenly without sticking or breaking apart.

Water: Avoid adding water unless necessary. If the potatoes begin to stick, sprinkle just a little water rather than pouring in a large amount.

Serving Suggestion

Serve Aloo Methi Subzi hot with chapati, roti, or as a simple side dish with rice and dal.