Sindhi Methi Aloo

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.

SINDHI METHI ALOO

A simple and traditional Sindhi dish made with potatoes, and fresh methi (fenugreek) leaves.

This methi aloo is a simple yet tasty Indian stir fry packed with flavors and nutrition. A very popular and winning combo of humble potatoes and earthy greens.

Sindhi methi aloo has been my all-time favorite. I grew up devouring this dish. It is one of the winter comfort foods my mom used to make. The simplicity of this dish is what makes it so special!

Potatoes and greens (methi), you can’t go wrong with this combo!! The buttery potatoes and the earthy greens (methi) are cooked together in ginger, garlic, tomatoes, and some aromatic Indian spices.

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. Methi chicken is yet another winter delicacy I often make during winter.

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 1/3 cup (as needed)

DRY SPICES

2 teaspoon coriander powder

1/2 teaspoon red chili powder, adjust to taste

1/2 teaspoon turmeric powder

1 teaspoon dried mango powder(amchur powder)

Pinch of asafoetida (hing)

Salt to taste

FOR GARNISH

a handful of fresh cilantro 

Pic Shown: Sindhi Methi Aloo

DIRECTIONS FOR SINDHI METHI ALOO

This healthy and delicious Sindhi methi aloo is perfect for your midweek meals. Sharing stovetop, Instant Pot, and stovetop pressure cooker method to make this stir fry.

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 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.

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.

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.

Pic Shown: Sindhi Methi Aloo

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 asafetida. Sauté 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.

TIPS FOR DELICIOUS SINDHI METHI ALOO

Use fresh ingredients for the best results.

Clean the methi leaves well. Make sure there is no grit or dirt in the methi. Drain the methi leaves well.

Roughly chop the methi leaves. You can use a food processor and pulse a few times to roughly chop methi.

Chop the potatoes in about a 1-inch cube. Cooking time depends on the size of the potato, adjust accordingly.

Crush garlic, ginger, and green chili using a mortar and pestle. It just gives this dish a unique flavor as compared to pre-made garlic paste.

Pic Shown: Sindhi Methi Aloo

FREQUENTLY ASKED QUESTIONS

HOW TO CLEAN AND PREP GREENS

It is very important to clean the greens thoroughly before use. I prefer to soak the greens completely in cold water for 10 minutes, and let all the grit/dirt settle to the bottom. After 10 minutes, remove the greens, and discard all the water.

Repeat this process at least 3-to 4 times or until you no longer see grit/dirt coming off. Let the excess water strain through a colander, for around 5-10 minutes.

Chop the stems finely and leaves roughly.

Stems have a ton of flavor and nutrient value, so I like to use them as well. Discard the woody part of the stems, and chop the soft stems.

CAN I ADD ANY OTHER LEAFY GREENS

Some of the greens that I like to add in combination with methi (fenugreek) leaves are spinach, dill, fresh cilantro, garlic greens, and green onions.

You can use one or a combination of greens to enhance flavor and nutritional value.

CAN I USE KASURI METHI

Yes, you can use Kasuri methi (dried fenugreek leaves) instead of fresh fenugreek leaves. But the taste will not be the same.

Use about 1/4 to 1/3 cup of Kasuri methi for this recipe.

CAN I USE FROZEN METHI

Yes, you can use frozen methi in this recipe. Simply defrost the methi in a microwave or on a kitchen counter and use it in the recipe.

For this recipe, 1/2 to 3/4 cups of frozen methi should be good.

FRESH OR CANNED TOMATOES

I use both fresh and canned tomatoes, depending upon the availability. With canned tomatoes, the sauce turns bright in color. For 3 fresh tomatoes, I use around

1/3 cup of diced canned tomatoes.

CAN I ADD MORE POTATOES

Feel free to add more potatoes than the greens. You can add more or less depending upon your preference.

CAN I ADD MORE METHI LEAVES

Yes, you can use more methi as per liking. Sometimes, I add some other greens such as spinach, kale, green garlic, or green onions, along with methi.

CAN I SKIP TOMATOES

Yes, you can skip tomatoes in this recipe.

CAN I DOUBLE THIS RECIPE

Yes, you can double this recipe. However, the pressure cooking time remains the same.

HOW TO STORE SINDHI METHI ALOO

Methi aloo stays fresh for 3-4 days in the refrigerator. Store it in an air-tight container for best results.

CAN I FREEZE SINDHI METHI ALOO

Yes, you can freeze methi aloo for up to a month. Store it in a freezer-safe container.

Thaw the curry overnight in the refrigerator. You can also defrost the curry in the microwave. Re-heat and serve the methi aloo. Enjoy!!

SERVING SUGGESTION FOR METHI ALOO

Sindhi methi aloo goes well with roti, paratha, or naan. I like to serve some dal like Tidali Dal[Three Lentils], Makhani Moong Dal [Green gram without husk], or green moong dal. Some pickle, homemade yogurt, papad, and some fresh salad is a must with any meal.

Pic Shown: Sindhi Methi Aloo

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