Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Aloo Methi (Potato-Menthikura)

Though ordinary in looks, Aloo methi- the famous north Indian curry is full of flavor. Boiled and quartered baby potatoes are saut̩ed with methi (fresh fenugreek leaves) and generously flavored with pan grilled garlic, onions and green chillies Рthe result is one simple yet delicious curry, which tastes great when combined with rice and dal or with chapatis.

Aloo Methi with Methi dal and rice.
Aloo Methi with Rice and Methi Dal ~ Our Simple Meal Today.

6 baby potatoes – boiled in water until tender and then skins removed and cubed
1 bunch of fresh methi – washed and leaves plucked
1 red onion – finely chopped
4 green chillies – finely chopped
4 garlic cloves – finely chopped
Pinch of turmeric and salt to taste
For popu or tadka – 1 tsp of each, peanut oil, cumin and mustard seeds
In a kadai or sauté pan, heat peanut oil; toast the cumin and mustard seeds. Add and fry the garlic, onion and chillies, stirring well for few minutes. Stir in turmeric and salt. Add the cubed potatoes and sauté them for few minutes until they turn light red. When potatoes are almost done, stir in fresh methi leaves, stir-fry for few minutes, until they wilt. Turnoff the heat, close the lid and allow them to absorb the flavors for few minutes. Turn on to a dish and serve.

Baby Red Potato, Red Onion, Methi Leaf, Garlic and Green chilli
Red onion, Methi leaves, Garlic, Green chilli and Baby red potato – Ingredients for Aloo Methi

Posted by Indira©Copyrighted in Baby Potatoes,Menthi Kura(Fenugreek) (Wednesday March 22, 2006 at 1:44 pm- permalink)
Comments (23)

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23 comments for Aloo Methi (Potato-Menthikura) »

  1. I love the combination of aloo and methi…Very simple and neat recipe..Will give a try..

    Comment by BDSN — March 22, 2006 @ 2:18 pm

  2. I agree, simple to prepare and healthy.
    I’m sure you are going to like it, BDSN.

    Comment by Indira — March 22, 2006 @ 2:40 pm

  3. Hi Indira,
    Wont the menthikura taste bitter if it is just wilted? How can I make this with frozen menthikura?

    Comment by Raveena — March 22, 2006 @ 2:51 pm

  4. Hi Raveena, tender methi leaves cook fast and I don’t usually like to cook them, more than few minutes. That’s my preference and sweet red onions, potatoes cancel out the bitterness, if any.

    Believe it or not, I’ve never tried frozen methi before. Sorry, can’t help you there.

    Comment by Indira — March 22, 2006 @ 3:07 pm

  5. Indira, I love, absolutely love your blog. When it is slow at work, I check your blog often and I get very excited when you have posted something new. You are doing a wonderful job. You are an inspiration to all of us “cooking challenged” folks. Thanks much!

    Indira replies:
    I enjoy reading your comments on my slow day, that’s almost everyday. 🙂
    Thanks Padma, for your nice words, appreciate them.

    Comment by Padma — March 22, 2006 @ 3:29 pm

  6. Great pic with the dal and subzi. Aloo methi is my all time favorite. Neat recipe!

    Indira replies:
    Thanks Mika.

    Comment by mika — March 22, 2006 @ 5:17 pm

  7. Hi Indira,
    I love methi too, but I dont know where I can find fresh methi. Out Indian store does not stock it. Is there another name by which it is sold in the American grocery stores..?

    Indira replies:
    we went to Pittsburgh last weekend and purchased two fresh methi bunches in an Indian grocery shop, Priya.
    I haven’t seen fresh methi(fenugreek) here in American grocery shops for sale.

    Comment by Priya — March 22, 2006 @ 6:14 pm

  8. As usual great pic and post!!Dish looks really simple..I’ll be trying it out soon with my frozen methi..Will let u know the result..

    Indira replies:
    Thanks Annita. I’m sure its going to turn out great at your kitchen too.

    Comment by Annita — March 22, 2006 @ 11:58 pm

  9. Hello again, Indira:

    Thank you for another great recipe with methi — quickly becoming my new favorite green. I tried this dish as a prepackaged ‘ready-to-eat’ item from a local indian grocer, and it was far too spicy and oily for my taste — now I will cook it myself. I also tried your bottle gourd curry with a large zucchini (little story behind that which I will tell when I get a blog up and running – near future I hope!) and it came out wonderfully.

    Kind regards,

    Indira replies:
    You are welcome, Linda.
    Looking forward to reading your blog, I’m sure I’m going to learn lot of new things from you. Do let me know when you start it.

    Comment by Linda — March 23, 2006 @ 1:17 am

  10. Indira,

    I have loads of praises for your website. Its not JUST the recipes, but your narration with the inside story, handy-tips and dedication to the site, ALL are truly admirable. I neednot say much about the pictures, they are simply breath-taking. Even some day-to-day(for me) recipes look so delicious in your pictures, they keep my mouth-watering. I tried your methi chutney and it turned out great. It was great with both rice and chapati. I also tried it out as a spread in a tortilla wrap with a stuffing of cabbage curry/kala channa curry. Amazing. Keep the recipes coming. Great work.

    Indira replies:
    Wow, that’s lot of praise.. not good for my health/ego.:)
    Thanks Nav, I really appreciate your kind words about my blog.

    Comment by Nav — March 23, 2006 @ 7:51 am

  11. Looks lovely. The simple recipe truly brings out the flavor of the fresh methi leaves. As always, fabulously mouthwatering picture.


    Indira replies:
    Thanks SF.:)

    Comment by Saffron Hut — March 23, 2006 @ 10:45 am

  12. Hey Indira, just saw that you have added my lapshi to your blog treats section. Glad you liked it 🙂

    Indira replies:
    I loved your post, Ashwini , my kind of recipe.:)

    Comment by Ashwini — March 23, 2006 @ 1:11 pm

  13. hi indira,
    have you tried making this with sweet potatos?


    Comment by aarti — March 23, 2006 @ 4:08 pm

  14. This is a wonderful recipe – I’m really looking forward to cooking some of the other things on your site. Thanks a lot for the inspiration!

    Indira replies:
    Thanks Ed. If you try, do let me know how you like these recipes from my blog.

    Comment by ed — April 30, 2006 @ 7:04 pm

  15. Hi Indira
    I tried the alu methi recipe mentioned on your website.
    As with the other recipes, it came out well, but for my faux pas 🙂
    I am new to cooking and find it a tad difficult to estimate the amt of chillies to use for any dish, in accordance with my proportions of the base vegetable and other ingredients.

    I ended up making the alu methi much spicier than I would have liked.

    I would GREATLY appreciate if you could post some tips & tricks to
    a) reduce the spiciness in a dish, if possible
    b) reduce saltiness in a dish, if possible!

    It would be IMMENSELY helpful to newbie cooks like me, as I am sure, others in the same boat would attest!!!

    Comment by Lalitha — April 21, 2007 @ 1:54 pm

  16. Hey Indira,
    I prepared the aloo methi. And it was just fabulous. Am looking forward to trying out more recipes from your blog. 🙂


    Comment by Manali — April 28, 2007 @ 2:13 pm

  17. This is really a flavorful dish… ummm… looks yummy and this is making me feel hungry!!!

    Comment by Rekha — June 19, 2007 @ 3:07 pm

  18. Hey Indira,

    I discovered your web-site recenty but am getting more and more interested in it. Infact now while searching for some ingredients or receipe I google the name alongwith word “Mahanandi”. I had always missed seeing the pictures of all the ingredients being talked about. This is the first time I see so much dedication, sincerity and clarity. For teh first time, I don’t need to search for more description of ingredients etc. now elsewhere. Your receipes cover everything and look so honest. Thanks for putting up this web-site. Keep it up!

    Comment by Monika Gupta — September 29, 2007 @ 11:34 am

  19. Great Blog, however I feel Ginger slivers would be a great addition to the recipe!

    Comment by Rupa — November 28, 2007 @ 6:32 pm

  20. Hello Indragaru,
    ee recipe try chesanu. Im surprised with so few ingredients, it tastes so good. chaala thanks. this is a keeper in my kitchen.

    Comment by Lala — January 7, 2008 @ 12:14 pm

  21. This is my new favorite way to eat potatoes!!! The bitterness and heat with creaminess of the potatoes is exquisite!

    Comment by Abby — January 29, 2008 @ 1:32 pm

  22. hi Indira,

    I liked the aloo methi receipe very much. Its very simple to prepare and tasty to eat.

    Comment by suman — March 5, 2008 @ 10:38 pm

  23. I love aloo methi. I tried with frozen methi n it turned out gr8

    Comment by silpa — October 19, 2009 @ 8:26 am

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