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.



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