Aloo Methi is a classic north Indian recipes of making Potatoes with Fenugreek leaves. Bored of the same old potatoes, toss in some Fenugreek leaves and give them a delicious and healthy twist. Fenugreek leaves are very popular for because of the health benefits. Another mighty green herb packed with nutrition. It’s most commonly used as fresh or dried leaves and the seeds have a lot of health benefits too. Although the leaves when consumed raw are bitter to taste but once cooked, these leaves tend to get rid of the nutty bitter taste. Infact the leaves spread a beautiful aroma when being cooked.
Little A is a lover of Potatoes. Although he is on the petite side & it won’t harm him much, I still like to watch his carbohydrate intake. He is fond of his Aloo Sabzi, Aloo Parathas, Aloo Chaat and almost anything made with potatoes. So often to give the Potatoes a healthy twist, I like to make this variation of Methi Aloo.
This is a great time of the year in the US to consume Methi. I like to eat fresh, seasonal and local to the extent I can. Here is why? 5 reasons why you should eat seasonal and buy local?. Although it’s known to be a spring herb, Last summer I successfully grew my own Methi. It’s pretty darn simple!!!! I sowed the Fenugreek seeds I had at home and within 2 days seeds germinated and at the end of the week I was able to collect my first harvest. This year, the blog is taking up a lot of my time so I haven’t planted a whole lot except for tomatoes and some herbs like cilantro, mint, basil and chillies.
These days, I get my Methi from the local Asian grocery store. Once you have used fresh Methi leaves to cook, you will never enjoy the frozen Methi. The aroma of those fresh tender leaves is what I love the most. Aloo Methi is a minimalist recipe which requires just 8 ingredients, 2 of which are the main ingredients, potatoes and Fenugreek leaves and the other 6 are spices and condiments. A lot of folks blanch Methi, specially the frozen one to get rid of the bitterness however in my recipes, I haven’t blanched Methi leaves at all and used them as is retain as many nutrients I can and believe it it wasn’t bitter at all. My toddler approved it too. Aloo Methi tastes best when cooked in Mustard oil. It has had a bad name here in the West, however in Asia, we grew up consuming food cooked in Mustard oil, and we still do. You can cook in another oil too, however mustard oil gives it a very distinct taste and also great for high heat cooking and Indian stir fries.
The most rewarding feeling is when Little A asked me for more sabzi and then asked me to make a paratha (stuffed flatbread) too. Initially he started picking the greens but eventually after a few bites he seems to be ignorant about the Fenugreek in his food.
What is your favorite recipe using Potatoes? How do you give them a healthy twist. Tell us by dropping in your comments below.