Potato Methi Recipe – Easy Indian Dry Curry with Fenugreek Leaves

Last Updated on 4 months by Neha Deshmukh

Potato Methi Recipe – Easy Indian Dry Curry with Fenugreek Leaves

Hey everyone! If you’re looking for a simple, comforting, and incredibly flavorful Indian side dish, you have to try this Potato Methi. It’s a classic combination – earthy potatoes and slightly bitter, wonderfully aromatic methi (fenugreek) leaves. I remember my grandmother making this all the time, and the smell always filled the house with such warmth. It’s a dish that just feels like home.

Why You’ll Love This Recipe

This Potato Methi is seriously easy to make, ready in under 30 minutes, and requires minimal ingredients. It’s a fantastic way to get your daily dose of greens, and the flavors are just perfect with roti or rice. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free – I’ll show you how!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 250 grams potatoes
• 1.5 cups methi leaves
• 2 cloves garlic
• 0.75 teaspoon cumin seeds
• 2 tablespoons oil
• 0.5 teaspoon salt
• 2 green chilies
• 0.25 teaspoon turmeric
• 1 pinch hing (asafoetida)
• 0.5 teaspoon garam masala

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Potatoes: Choosing the Right Variety
I prefer using Yukon Gold or red potatoes for this recipe. They hold their shape well and have a lovely creamy texture. Avoid waxy potatoes if you want them to absorb the flavors better.

Methi (Fenugreek Leaves): Fresh vs. Dried & Regional Variations
Fresh methi is always best, but if you can’t find it, dried methi leaves (kasuri methi) will work in a pinch (see the FAQ section for conversion). In some regions of India, people also add a bit of methi seeds along with the leaves for extra flavor.

Spices: The Importance of Cumin & Garam Masala
Cumin seeds are the foundation of so many Indian dishes, and they add a beautiful warmth. Garam masala is a blend of spices that adds complexity and depth. Don’t skip these!

Oil: Traditional Oils Used in Indian Cooking
Traditionally, this dish is made with mustard oil or ghee. However, any neutral cooking oil like vegetable or canola oil works perfectly well.

Hing (Asafoetida): A Unique Flavor Enhancer
Hing has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It aids digestion and adds a unique depth to the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pluck the methi leaves from the stalks, rinse them thoroughly with water, and drain completely. Roughly chop them when you’re ready to cook.
2. Peel and cube the potatoes into 1-inch pieces. Soak them in water to prevent discoloration – this keeps them looking nice and bright.
3. Heat the oil in a pan over medium heat. Add the cumin seeds and let them splutter – you’ll know they’re ready when they start to dance in the oil!
4. Add the chopped garlic and green chilies. Sauté until fragrant, about 30 seconds. Don’t let the garlic burn!
5. Drain the potatoes and add them to the pan. Sprinkle with turmeric and stir-fry for 2-3 minutes to coat them evenly.
6. Cover the pan and cook the potatoes on low heat until they’re tender. If they start to stick, add a splash of water.
7. Add the garam masala and salt. Mix well, ensuring the spices are distributed throughout the potatoes.
8. Now, add the chopped methi leaves. Stir-fry until the leaves wilt and release their lovely aroma – this usually takes about 5-7 minutes.
9. Give it a final taste and adjust the seasoning if needed. Serve hot with rice or roti!

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Cook them in batches if necessary to ensure they brown nicely.
• If you’re using dried methi leaves, crush them slightly with your hands before adding them to the pan to release their flavor.
• A pinch of red chili powder can add a nice kick if you like things spicy.

Variations

Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure you’re using a plant-based oil instead of ghee.

Gluten-Free Adaptation: This recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies for a milder flavor. Add a pinch of red chili powder or a finely chopped chili for extra heat. My friend, Priya, loves to add a dash of cayenne pepper!

Festival Adaptations (Navratri/Vrat Friendly): During Navratri or other fasting periods, you can skip the hing and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Potato Methi is incredibly versatile! It’s fantastic as a side dish with:

• Roti or paratha
• Steamed rice
• Dal (lentils)
• Yogurt (raita)

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

What is the best way to clean and prepare methi leaves?
Wash the methi leaves thoroughly under cold running water to remove any dirt or grit. Make sure to dry them well before chopping.

Can I use dried methi leaves instead of fresh? If so, what’s the conversion?
Yes, you can! Use about 1 tablespoon of dried methi leaves for every 1 cup of fresh methi leaves.

How can I prevent the potatoes from becoming mushy while cooking?
Don’t overcook the potatoes! Keep the heat on low and add a splash of water if needed to prevent sticking. Soaking them beforehand also helps.

What is hing and where can I find it? Is it essential to the recipe?
Hing (asafoetida) is a resin with a pungent smell. You can find it in Indian grocery stores or online. While it adds a unique flavor, it’s not essential – you can omit it if you can’t find it.

Can this dish be made ahead of time? How does it hold up?
Yes, you can make it a day ahead! The flavors actually meld together even more beautifully. Just reheat gently before serving.