Ingredients needed 🧾
How to make it 🔪
Recipe 📖
Recipes like these are also a great way to introduce fenugreek to fussy eaters as well, especially kids. Given the nutritional value of it, this methi leaves recipe is a good one to add to your diet. Methi Matar Malai, Methi Dal, Methi Ghavan, and Gobi Methi are some recipes that you can make with this healthy green vegetable. We also consume methi in the dried form and its called Kasuri methi. It’s a flavoring herb and is added towards the end of the dish. Its crushed between the palms to release its flavors and then added to the dish. Methi seeds are also consumed and we add it to recipes like Sambhar, idli batter and dosa batter. Fenugreek leaves - Fresh methi leaves are ideal and can be found at an Indian grocery store. These South Asian stores also carry pre chopped methi in frozen section. You can get that too. Refer to my notes below on how to clean them. But if you can’t get fresh leaves, you can also use frozen or dried (Kasoori Methi). BTW, it’s really easy to grow them by sowing the methi seeds. They are easy to grow and sprout quickly (3-4 weeks). You can use the homegrown baby leaves in this recipe too. Spices needed are - Cumin seeds, garam masala, turmeric powder, ginger, garlic, and green chilies add to the flavor. Besides these ingredients, cooking Aloo Methi in mustard oil brings out it flavors even more. But feel free to use any vegetable oil, olive oil or vegan ghee.
Use baby potatoes (with or without the skin) instead of regular ones. Keep them whole or cut them in half. The key is to not overcook the potatoes. They need to hold their shape and not turn mushy. You can follow the same recipe to make Aloo Palak. Simply swap methi with spinach. To experiment, you can also use baby kale, dill leaves, or mixed greens instead of fenugreek leaves. Potatoes can also be swapped with paneer, soya chunks or tofu.
