Aloo Methi

Aloo Methi

There is something about methi leaves cooked in a curry that make me want to do a happy dance. I love the aroma, taste and texture of it. This is a simple dish, which can be whipped up in less than an hour and tastes amazing with chapattis or rice.


  • 12 small potatoes, quartered into small chunks
  • 2 handfuls of methi leaves, washed and finely chopped
  • 3 garlic cloves, finally chopped
  • 1 tablespoon ginger
  • 1 mild green chilli, chopped
  • 1 teaspoon cumin seeds
  • 2 dried red chillies
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red chilli powder
  • 2 tablespoons oil


  1. Parboil the potatoes for around 7 minutes in a saucepan of salted boiling water.
  2. In a separate pan, heat the oil on medium heat and add the cumin seeds.
  3. When they sizzle, add the green chillies, dried red chilli, garlic and ginger and cook for approximately 4 minutes.
  4. Now add the potatoes and mix well. Let this cook for around a further 4 minutes and then add the methi leaves and spices.
  5. Mix well and cover the pan and let this cook on a low-medium heat for 10 minutes.
  6. Eat hot.


Binita Shah-Patel

Hi, I’m Binny – a writer, dreamer, serial wanderluster and travel addict. I am originally from Kenya but now live in London. I set up this blog to share my experiences eating out as well as travelling.

I love packing my bags and going off on adventures as one of the best things about travelling is the ability to just get lost in it. To set aside the maps and itineraries and just see where the road takes you, learning and evolving and living in the moment along the way.

It’s my goal to get swept off my feet as often as possible.

Find me on: Web | Twitter

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