Aloo Methi Recipe: How to Make Potato and Fenugreek Stir-Fry

Aloo methi, or methi aloo, is a gluten-free Indian side dish consisting of sautéed potatoes and fresh fenugreek leaves. The vegetarian dish’s name comes from the Hindi language that's widely spoken in Northern India: “Aloo” means “potatoes,” and “methi” means “fenugreek.”

Indian cooks often prepare this veggie side dish in the winter when fenugreek leaves are plentiful and in season. Some recipes include aromatic spices such as garam masala, coriander powder, asafoetida, and turmeric powder, while others use only fresh green or red chili or chili powder. Chefs and home cooks serve the side dish alongside curries, rice dishes, and a type of Indian flatbread called roti.

The dish is similar to aloo gobi (potato and cauliflower curry) and aloo matar (tomato, potato, and pea curry). Another similar Indian recipe, aloo palak, features potatoes and methi leaves cooked in a creamy spinach sauce.

One of the most challenging parts of preparing aloo methi is sourcing fresh fenugreek leaves. Although this ingredient can be hard to come by in the United States, you may be able to purchase fenugreek leaves in specialist Indian food stores. Here are some other tips to consider:

1. 1. Wash the methi first. Rinse the fresh fenugreek leaves several times before using them to remove any pesticide residue. Wrap any washed leftover leaves in a paper towel and store them in your fridge's salad drawer for a couple of days.
   
2. 2. Remove the stems from the leaves. Reduce the bitterness of fenugreek leaves by squeezing some liquid out before adding them to your dish to achieve a milder flavor. Discard the stems, which have a bitter taste and unpleasant texture.
3. 3. Use kasoori methi. If you can't find fresh fenugreek, consider using kasoori methi. Sometimes spelled kasuri methi, these dry fenugreek leaves are more readily available in grocery stores than fresh leaves. However, they won't produce the same flavor and texture, and you'll need to reduce the quantity because they have a much stronger taste than fresh methi leaves. Divide the volume of fresh methi by three to calculate the correct amount of dried kasoori methi to use.
4. 4. Try different cooking oils. This recipe uses vegetable oil, making it suitable for vegetarians and vegans. Traditional Indian aloo methi recipes call for mustard oil. Ghee or unsalted butter can create a richer taste. Add a drizzle of olive oil to the pan if you use butter for cooking to stop it from burning.