Aloo Methi

So what do I do when I have not much groceries at home? Or lets say when I need to have pure veg… even without onions…? or maybe those days when I have everything but do not feel like spending more than a minute in kitchen… in short am feeling lazy to cook…? These are the days when Solanum tuberosum comes handy… well coming from a degree in Botany I was eagerly wanting to use the scientific name of what is commonly called as ‘Potato’. The most common ingredient in so many India recipes is actually neither a vegetable nor a fruit, it is instead a tuber. Full of vitamins, minerals and fibers, potatoes are usually considered ‘unhealthy’ since the popularity of low-carb diet as they are high in starchy carbohydrates. However, potatoes prepared in a healthy manner like baking or boiling  are good vis-à-vis french fries or chips.

So this preparation with boiled potatoes is probably a time-saver, healthy yet tasty  recipe. Since we both love potatoes, since we both want to focus on healthy food and since there are so many days when I suffer from laziness… ‘Aloo Methi’ has found a special place in our household and my blog. Go ahead and embrace this simple and easy concoction of aloo/potatoes and methi/fenugreek.


  • Potatoes, peeled, boiled and cubed – 4 medium
  • Bay Leaf – 1
  • Whole Garam Masala:
  • Green Cardamom – 2-3
  • Cloves – 2-3
  • Cinnamon – 1 inch stick
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Ginger paste – 1 tbsp
  • Tomatoes, finely chopped – 1 medium
  • Green chillies, chopped or slit – to taste
  • Turmeric powder – 1/2 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Red chilli powder – to taste
  • Fenugreek/Methi leaves/Kasoori Methi – 1 bunch or 2-3 tsp (if using kasoori methi)
  • Yogurt, well beaten – 1 tbsp
  • Salt – to taste
  • Sugar – to taste (optional)
  • Oil – 1 tbsp


  • Peel the potatoes, wash and cut them into small cubes and boil them till cooked but not mashed.
  • Wash Fenugreek Leaves (if using fresh) well (2 to 3 times) in a tub of water and chop.
  • Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
  • Heat oil in a pan, add the bay leaf and whole garam masala, saute for a minute.
  • Add the mustard seeds and cumin seeds and let them sizzle.
  • Add ginger paste, green chillies, tomatoes and fry well.
  • Add turmeric powder, cumin, coriander powder, red chilli powder, salt to taste and Fenugreek leaves or Kasoori Methi. Mix well and saute for a minute.
  • Add the well beaten yogurt on low flame and mix well.
  • Add the boiled and cubed potatoes. Cover and cook for 3-4 minutes.
  • Uncover and cook till the desired consistency.
  • Add sugar if desired and mix well.
  • Let it sit for 5-10 minutes before serving.

Ain’t it fast n easy ?


One thought on “Aloo Methi

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