Aloo Methi [How to make Sindhi Aloo Methi]

Sindhi Methi Aloo is a flavorful dish made with potatoes (aloo) and fenugreek leaves (methi). The combination of tender potatoes and slightly bitter fenugreek leaves, along with aromatic spices, creates a delicious and comforting vegetarian dish enjoyed with roti or rice.

Sindhi Methi Aloo is a popular vegetarian dish from the Sindhi cuisine. It is a delightful combination of potatoes (aloo) cooked with fenugreek leaves (methi) and a blend of aromatic spices.

Fenugreek leaves, also known as methi, have a distinct bitter taste and a strong aroma. They are widely used in India and are packed with numerous health benefits. When combined with potatoes, the bitterness of the fenugreek leaves is balanced, resulting in a delicious and flavorful dish.

Sindhi Methi Aloo can be enjoyed as a main course dish accompanied by roti (Indian bread) or paratha. It is a popular choice for lunch or dinner and is loved by both vegetarians and non-vegetarians alike. The combination of the earthy potatoes and the slight bitterness of the fenugreek leaves creates a well-balanced and satisfying dish.

I am a huge fan of greens, especially methi. Oh my God! It is so good!! I love to incorporate methi into our diet. Like this Multigrain Methi Thepla, a simple flatbread made with fresh methi (fenugreek) leaves, and some spices. Microgreens Methi Thepla, Sindhi Sai Bhaji [Spinach Dal], Kale Sarson Ka Saag, Palak Paneer [Spinach with Indian cottage cheese], and Punjabi Sarson Ka Saag are a must during winter.

Ingredients for Aloo Methi

The key ingredients in Sindhi Methi Aloo include:

1. Potatoes (Aloo): This starchy vegetable forms the base of the dish, providing a hearty and comforting texture.
2. Fenugreek Leaves (Methi): Fresh or dried fenugreek leaves are the star ingredient, lending a distinct bitter flavor and a unique aroma to the dish.
3. Aromatics: Ginger and garlic, are added for flavor and added nutrients.
4. Tomato: Adds tangy and slightly sweet flavor, and contributes in balancing the overall flavor of the dish.
5. Spices: A blend of spices adds depth and complexity to the dish. Common spices used include cumin seeds, mustard seeds, dried red chili peppers, turmeric, coriander powder, garam masala, and salt.
6. Oil or Ghee: Cooking oil or clarified butter (ghee) is used for tempering and frying the spices and potatoes, adding richness to the dish.
7. Lemon Juice: A squeeze of fresh lemon juice is often added at the end to impart a tangy and refreshing element.

Prep for Aloo Methi Recipe

1. Clean the methi leaves, pick leaves and tender stems, and discard the woody stems.
2. Soak the methi leaves in water for 5 minutes. Note: This helps all the dirt and/or sand to settle in the bottom of the bowl.
3. Remove the leaves and discard the water. Repeat the process a few times until the water is clear.
4. Roughly chop the methi leaves and set them aside.
5. Using mortar and pestle, coarsely crush ginger, garlic, and green chili together and set it aside.
6. Chop cilantro and tomatoes and set them aside.
7. Peel and wash the potatoes. Chop the potatoes into 1-inch pieces and set them aside.

Stovetop Sindhi Aloo Methi

1. Heat oil in a Kadai or a pan. Add potatoes, and salt to taste and mix well. Cook potatoes on medium heat for 2-3 minutes, stirring frequently. Reduce the heat to the lowest, cover, and cook the potatoes until 90% cooked. Transfer the potatoes to a plate and set them aside.
2. In the remaining oil, add crushed garlic, ginger, green chili, and asafetida. Sauté for 1-2 minutes or until the raw smell of garlic is no more. Note: If required add 1-2 teaspoons of oil.
3. Add methi leaves, cilantro, tomatoes, dry spices, and salt to taste. Sauté for 3-5 minutes or until some oil starts to separate and tomatoes are slightly softened.
4. Return the potatoes to the Kadai. Toss the potatoes to coat with the masala. Note: The consistency of this dish is semi-dry. Add some water if you like more gravy.
5. Cover, and cook till the potatoes are fully cooked. Turn OFF the heat. Add freshly squeezed lemon juice, to taste. Garnish with some freshly chopped cilantro leaves. Serve Sindhi Style methi aloo with some roti, paratha, or naan.

Instant Pot Sindhi Aloo Methi

1. Turn on Instant Pot to SAUTE (more). When it displays “HOT”, add oil.
2. Add garlic, ginger, green chili, and asafetida. Sauté for 1-2 minutes or until the raw smell of garlic is no more.
3. Add methi leaves, cilantro, tomatoes, and dry spices. Sauté for 2-3 minutes, or until tomatoes are soft.
4. Add potatoes, water (optional), and salt to taste. Toss the potatoes to coat with the masala. Close the lid with a vent in the sealing position. Note: The consistency of this dish is semi-dry. Add some water if you like more gravy.
5. Turn ON Instant Pot to PRESSURE COOK (high) for 5 minutes. Let pressure release naturally, around 10 minutes. After 10 minutes, release the remaining pressure manually.
6. Open the Instant pot, and add freshly squeezed lemon juice, to taste. Garnish with some freshly chopped cilantro leaves. Serve Sindhi Style methi aloo with some roti, paratha, or naan

For the Stovetop pressure cooker follow the recipe as discussed above. Close the pressure cooker, after the first whistle, reduce the heat to low, and cook for 5 minutes. Let the pressure release naturally. The rest of the recipe is the same as Instant Pot.

Substitutions

Here are some possible substitutions for the ingredients in Sindhi Methi Aloo:

1. Potatoes (Aloo): If you prefer a different vegetable or want to add more variety, you can substitute potatoes with sweet potatoes, yams, or even eggplant for a low-carb option.
2. Fenugreek Leaves (Methi): If you don't have access to fenugreek leaves, you can use spinach leaves as a substitute. While spinach will not provide the same bitterness as fenugreek, it will still add a fresh and vibrant flavor to the dish.
3. Spices: You can adjust the spices according to your taste preferences. If you don't have specific spices on hand, you can experiment with alternatives. For example, you can use curry powder instead of individual spices like turmeric and coriander powder. Additionally, you can add a pinch of fenugreek seeds for a hint of fenugreek flavor if you're not using fenugreek leaves.
4. Oil or Ghee: If you prefer a healthier or vegan option, you can use cooking oil such as vegetable oil or olive oil instead of ghee.
5. Lemon Juice: If you don't have lemon juice, you can substitute it with lime juice to add acidity and tanginess to the dish.

Variations

Here are a few variations of Sindhi Methi Aloo that you can try:

1. Sindhi Methi Aloo with Paneer: Add cubes of paneer (Indian cottage cheese) to the dish for a protein-rich version. The paneer adds a creamy and luxurious element to the dish, complementing the flavors of potatoes and fenugreek leaves.
2. Sindhi Methi Aloo with Peas: Include green peas along with potatoes and fenugreek leaves to create a delicious and wholesome combination. The peas add a pop of sweetness and texture to the dish.
3. Sindhi Methi Aloo Paratha: Use the Sindhi Methi Aloo filling as a stuffing for parathas (Indian stuffed flatbreads). Roll out the dough, place the filling in the center, seal the edges, and cook the parathas on a griddle. This variation turns the dish into a delicious and satisfying meal on its own.

Storage

To store Sindhi Methi Aloo:

1. Refrigeration: Methi aloo stays fresh for 3-4 days in the refrigerator. Store it in an air-tight container for best results.
2. Freezing: You can freeze methi aloo for up to a month. Store it in a freezer-safe container. Thaw the curry overnight in the refrigerator. Re-heat and serve the methi aloo. Enjoy!!

Tips

Here are some tips to help you make Sindhi Methi Aloo:

1. Preparing Fenugreek Leaves: If you are using fresh fenugreek leaves, pluck the leaves from the stems and discard the tough stems. Wash the leaves thoroughly to remove any dirt or impurities. If using dried fenugreek leaves, also known as kasuri methi, crush them slightly between your palms before adding them to the dish to release their flavor. Use about ¼ to ⅓ cup of Kasuri methi for this recipe.
2. Crush garlic and ginger: Do not use ginger-garlic paste, instead use a mortar and pestle to crush ginger, and garlic. It just gives this dish a unique flavor as compared to ginger-garlic paste.
3. Adjusting Spice Levels: Sindhi Methi Aloo can be customized to suit your spice preferences. If you prefer a milder flavor, reduce the amount of dried red chili peppers or omit them altogether. Similarly, if you like it spicier, you can add a pinch of chili powder or increase the amount of dried red chili peppers.
4. Squeezing Lemon Juice: The addition of lemon juice at the end brightens the flavors of Sindhi Methi Aloo. Adjust the amount of lemon juice based on your taste preferences. You can start with a squeeze of half a lemon and add more if desired.

FAQ

Serving

These are my favorite dishes to serve with Sindhi Methi Aloo:

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Sindhi Methi Aloo

Jyoti Behrani

Sindhi methi aloo is a delicious and healthy preparation of potato and fresh methi leaves cooked together. A perfect midweek meal, simple and delicious, perfect with roti, paratha, or naan.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course, Side Dish

Cuisine Indian, Sindhi

Servings 4

Ingredients

  

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INGREDIENTS FOR SINDHI METHI ALOO

• ▢ 1 large bunch of methi (about 3 cups of methi leaves, firmly packed)
• ▢ 1 small bunch of cilantro (about 1 cup)
• ▢ 3 medium tomatoes, chopped
• ▢ 3 medium potatoes, peeled and cubed into 1-inch pieces
• ▢ 2-3 green chili, chopped; adjust to taste
• ▢ 1- inch ginger, chopped
• ▢ 10 to 12 cloves of garlic, minced
• ▢ 4 tablespoon canola oil
• ▢ Freshly squeezed lemon juice to taste
• ▢ water ⅓ cup, as needed

DRY SPICES

• ▢ 2 teaspoon coriander powder
• ▢ ½ teaspoon red chili powder, adjust to taste
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon dried mango powder(amchur powder)
• ▢ Pinch asafetida (hing)
• ▢ Salt to taste

FOR GARNISH

• ▢ a handful of fresh cilantro

Instructions

 

PREP FOR SINDHI METHI ALOO

• Clean the methi leaves, pick leaves and tender stems, and discard the woody stems.
• Soak the methi leaves in water for 5 minutes.

  Note: This helps all the dirt and/or sand to settle in the bottom of the bowl.
• Remove the leaves and discard the water. Repeat the process a few times until the water is clear.
• Roughly chop the methi leaves and set them aside.
• Using mortar and pestle, coarsely crush ginger, garlic, and green chili together and set it aside.
• Chop cilantro and tomatoes and set them aside.
• Peel and wash the potatoes. Chop the potatoes into 1-inch pieces and set them aside.

STOVETOP SINDHI METHI ALOO

• Heat oil in a Kadai or a pan. Add potatoes, and salt to taste and mix well. Cook potatoes on medium heat for 2-3 minutes, stirring frequently. Reduce the heat to the lowest, cover, and cook the potatoes until 90% cooked. Transfer the potatoes to a plate and set them aside.
• In the remaining oil, add crushed garlic, ginger, green chili, and asafoetida. Saute for 1-2 minutes or until the raw smell of garlic is no more.

  Note: If required add 1-2 teaspoons of oil.
• Add methi leaves, cilantro, tomatoes, dry spices, and salt to taste. Saute for 3-5 minutes or until some oil starts to separate and tomatoes are slightly softened.
• Return the potatoes to the Kadai. Toss the potatoes to coat with the masala.

  Note: The consistency of this dish is semi-dry. Add some water if you like more gravy.
• Cover, and cook till the potatoes are fully cooked. Turn OFF the heat. Add freshly squeezed lemon juice, to taste. Garnish with some freshly chopped cilantro leaves. Serve Sindhi Style methi aloo with some roti, paratha, or naan.

INSTANT POT SINDHI METHI ALOO

• You will need Instant Pot
• Turn on Instant Pot to SAUTE (more). When it displays “HOT”, add oil.
• Add garlic, ginger, green chili, and asafoetida. Saute for 1-2 minutes or until the raw smell of garlic is no more.
• Add methi leaves, cilantro, tomatoes, and dry spices. Sauté for 2-3 minutes, or until tomatoes are soft.
• Add potatoes, water (optional), and salt to taste. Toss the potatoes to coat with the masala. Close the lid with a vent in the sealing position.

  Note: The consistency of this dish is semi-dry. Add some water if you like more gravy.
• Turn ON Instant Pot to PRESSURE COOK (high) for 5 minutes. Let pressure release naturally, around 10 minutes. After 10 minutes, release the remaining pressure manually.
• Open the Instant pot, and add freshly squeezed lemon juice, to taste. Garnish with some freshly chopped cilantro leaves. Serve Sindhi Style methi aloo with some roti, paratha, or naan.

STOVETOP PRESSURE COOKER SINDHI METHI ALOO

• Follow the recipe as discussed. Close the pressure cooker, after the first whistle, reduce the heat to low, and cook for 5 minutes. Let pressure release naturally. The rest of the recipe is the same as Instant pot.

Notes

Please refer to the post for the following:

1. Tips For Delicious Sindhi Methi Aloo
2. Frequently Asked Questions

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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