Indian · serves 2

Aloo Methi

Slightly bitter, deeply good, and it takes twenty-five minutes.

25 min Easy Vegetarian

Ingredients

  • 3 potatoes, small cubes
  • 2 cups methi leaves, chopped
  • 4 garlic cloves
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 3 tbsp oil

Method

  1. Wash the methi, chop, and toss with a pinch of salt. Squeeze out the water after 5 minutes — that removes most of the bitterness.
  2. Cumin and garlic in oil.
  3. Potatoes, turmeric, salt. Cover and cook 10 minutes till tender.
  4. Methi in, cook uncovered 6 minutes so the water evaporates.
  5. Coriander powder, toss, done.

Questions people ask about Aloo Methi

How long does Aloo Methi take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of potato in Aloo Methi?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Aloo Methi ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Aloo Methi vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Aloo Methi?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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