Aloo Methi Sabzi (Potato Fenugreek Leaves Stir Fry)
Aloo Methi Sabzi (Potato Fenugreek Leaves Stir Fry) is an easy, delicious Indian stir fry made with potatoes (aloo), fresh fenugreek leaves (methi), and a few spices.
Servings 3
Calories 386kcal
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin seeds (jeera)
- 3 cloves garlic minced
- 2-3 green chilies finely chopped
- 1 pinch asafoetida (hing) optional, skip for gluten-free
- 3 medium potatoes chopped into 1 inch pieces, around 300 grams
- 3-3.5 cups methi (fenugreek leaves) tightly packed
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ½ teaspoon amchur powder to taste
- salt to taste
- 2-3 tablespoons water or as needed
Instructions
Preparing Methi Leaves
- Pluck the methi leaves from the thick stem. Thick stems are usually bitter, so they need to be discarded.
- Take a large bowl filled with water and rinse the leaves for a few minutes. The sand or the impurities will settle down at the bottom of the bowl. Then remove the leaves from the top and repeat this process 2-3 times or until the water runs clear. Drain the excess water using a colander or gently dab the excess water using the kitchen towel.
- Chop the methi leaves roughly. There is no need to finely chop them as they will shrink when cooked.
Making Aloo Methi on Stovetop Pot
- Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter.
- Next, add minced garlic, green chili, and asafoetida, and saute for a few seconds until fragrant.
- You can also add onions and saute until the onions turn light brown at this stage. I did not use onions in this recipe.
- Add cubed potatoes, turmeric powder, red chili powder (optional), salt, mix well and stir fry for 2-3 minutes.
- Add 2-3 tablespoons of water. Cover, and cook the potatoes for 6 to 7 minutes on medium-low heat until they are fork-tender. You may stir occasionally once or twice in between.
- Then add chopped methi leaves and cook for another 5 to 6 minutes uncovered (keep stirring in between), until the leaves wilt, the moisture dries out, and the potatoes are perfectly cooked.
- Lastly, add amchur powder (dry mango powder) and garam masala and mix very well. Turn off the heat.
- Serve dry Aloo Methi with roti or bread of your choice.
Instant Pot Aloo Methi
- Press Saute on Instant Pot. Heat oil, add cumin seeds, and let them splutter.
- Next, add minced garlic, green chili, and asafoetida, and saute for a few seconds.
- Add the diced potatoes, turmeric, salt, and ¼ of water, and mix well. Ensure to scrape any food particles if sticking to the inner pot to avoid a BURN alert.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 3 minutes. When the instant pot beeps, do a quick pressure release.
- Press Saute again, add chopped methi leaves, and cook for another 5 to 6 minutes uncovered (keep stirring in between), until the leaves wilt, the moisture dries out, and the potatoes are perfectly cooked.
- Lastly, add amchur powder (dry mango powder) and garam masala and mix well. Turn off the heat.
Nutrition
Calories: 386kcal | Carbohydrates: 56g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 121mg | Potassium: 936mg | Fiber: 9g | Sugar: 3g | Vitamin A: 112IU | Vitamin C: 47mg | Calcium: 969mg | Iron: 7mg