Last Updated on 2 months by Neha Deshmukh

Methi Aloo Recipe – Spinach & Fenugreek Potato Stir-Fry

Introduction

Oh, Methi Aloo! This simple dish holds such a special place in my heart. It’s one of those recipes my nani (grandmother) used to make, filling the house with the most incredible aroma. It’s comfort food at its finest – a warm, flavorful stir-fry of potatoes, fresh methi (fenugreek) and spinach. It’s surprisingly easy to make, and honestly, it’s a fantastic way to sneak in some extra greens! I’m so excited to share this family favorite with you.

Why You’ll Love This Recipe

This Methi Aloo isn’t just delicious; it’s a winner for so many reasons. It’s quick – ready in under an hour, including prep time. It’s easy, even for beginner cooks. And it’s packed with flavor and nutrients. Plus, it’s a wonderfully versatile dish that can be adapted to your taste.

Ingredients

Here’s what you’ll need to create this magic:

• 3 potatoes, peeled, boiled and cubed (about 400g)
• 1 cup fresh methi leaves (about 30g)
• 0.5 cup chopped spinach leaves (about 30g)
• 0.5 tsp cumin seeds
• 1 pinch asafoetida (hing)
• 1 small onion, finely chopped
• 1 tsp grated ginger
• 1 tsp red chili powder
• 0.5 tsp coriander powder
• 0.5 tbsp oil
• Salt to taste
• Garam masala (2 cloves, 0.5″ cinnamon, 1 cardamom)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Methi Leaves (Fenugreek) – Benefits & Selection

Methi leaves are the star of the show! They have a slightly bitter, yet wonderfully aromatic flavor. They’re also incredibly good for you – rich in iron and vitamins. When choosing methi, look for vibrant green leaves that aren’t wilted or yellowing. A little goes a long way, so 1 cup is usually perfect.

Spinach – Varieties and Freshness

I prefer using regular spinach for this recipe, but baby spinach works in a pinch. Just make sure it’s fresh! You want leaves that are crisp and bright green, avoiding any that are slimy or bruised.

Potatoes – Choosing the Right Type for Stir-Frying

Waxy potatoes like red potatoes or Yukon Golds hold their shape well during stir-frying. Avoid floury potatoes like Russets, as they can fall apart. Boiling them until just tender is key – you don’t want them mushy!

Asafoetida (Hing) – A Unique Indian Spice

Asafoetida, or hing, has a pungent aroma in its raw form, but it transforms into a savory, umami flavor when cooked. It’s a staple in Indian cooking, especially for those avoiding onion and garlic. A little pinch is all you need!

Garam Masala – Homemade vs. Store-Bought Blend

Garam masala is a warm, fragrant spice blend. You can use a good quality store-bought blend, or make your own for a truly authentic flavor. I sometimes grind my own with cloves, cinnamon, and cardamom for a fresher taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prep the Greens: First, give your methi leaves a good wash. Combine them with a pinch of salt, a tiny bit of sugar (this helps balance the bitterness!), and a splash of water. Let this sit for about 5 minutes. Then, drain the leaves and really squeeze out any excess moisture. This is important – you don’t want a soggy stir-fry!
2. Temper the Spices: Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and asafoetida. Let them sizzle for about 30 seconds, until fragrant. Be careful not to burn them!
3. Sauté the Aromatics: Add the chopped onion and grated ginger to the pan. Cook until the onion turns translucent, about 3-5 minutes. Now, stir in the red chili powder and coriander powder. Cook for another 30 seconds, stirring constantly, to toast the spices.
4. Wilt the Greens: Add the prepared methi leaves and chopped spinach to the pan. Cook, stirring occasionally, until the greens have wilted down – this usually takes about 10-12 minutes.
5. Add the Potatoes: Gently mix in the boiled and cubed potatoes. Cook for another 9-10 minutes, stirring gently so the potatoes don’t break apart.
6. Finish with Garam Masala: Sprinkle the garam masala over the stir-fry. Give it a good sauté on high heat for 2-3 minutes, ensuring everything is well combined and fragrant.
7. Serve Hot: And that’s it! Serve your Methi Aloo hot, and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Texture

Don’t overcook the potatoes! You want them to be tender but still hold their shape. Similarly, avoid overcooking the greens – they should be wilted, not mushy.

Preventing Discoloration of the Greens

The squeezing step for the methi leaves is crucial. It removes excess water, which prevents them from turning brown during cooking.

Balancing the Spice Levels

Adjust the amount of red chili powder to your liking. Start with 1 tsp and add more if you prefer a spicier dish.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Methi Aloo: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Methi Aloo: This recipe is also naturally gluten-free.
• Spice Level Adjustment: My friend, Priya, loves a fiery kick, so she adds a chopped green chili along with the red chili powder. For a milder flavor, reduce the red chili powder to ½ tsp.
• Festival Adaptations: During Navratri, some families avoid potatoes. You can substitute them with paneer (Indian cheese) for a delicious variation. During Diwali, I sometimes add a handful of chopped cashews for extra richness.

Serving Suggestions

Methi Aloo is fantastic on its own, but it’s even better with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• A side of yogurt (raita)
• A simple dal (lentil soup)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the best way to prepare the methi leaves?

Washing and squeezing out the excess moisture is key! This prevents a soggy dish and helps retain the vibrant green color.

Can I use frozen spinach instead of fresh?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan.

What type of potatoes work best for this recipe?

Waxy potatoes like red potatoes or Yukon Golds are ideal. They hold their shape well during stir-frying.

How can I adjust the spice level to my preference?

Start with a smaller amount of red chili powder and add more to taste. You can also add a chopped green chili for extra heat.

How long does Methi Aloo stay fresh in the refrigerator?

Up to 3 days in an airtight container.

Can I make this dish ahead of time?

You can prep the ingredients (chop the onions, grate the ginger, boil the potatoes) ahead of time. However, it’s best to cook the stir-fry just before serving for the best flavor and texture.