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Methi Aloo (मेथी आलु)

About Methi Aloo (मेथी आलु)

Methi Aloo is a popular and nutritious Nepali dish featuring potatoes and fenugreek leaves. It's a common vegetarian side dish, often served with rice or roti, and enjoyed for its earthy, slightly bitter flavor and health benefits. The dish is especially popular during winter when fresh fenugreek leaves are widely available.

Picture of Methi Aloo

History

The history of Methi Aloo in Nepal is intertwined with the availability of its key ingredients: potatoes and fenugreek. Potatoes, introduced to Nepal in the 18th century, quickly became a staple crop. Fenugreek, known as 'methi' in Nepali, has been used in traditional Nepali medicine and cuisine for centuries, recognized for its medicinal properties and distinct flavor. Methi Aloo likely evolved as a simple, nutritious, and affordable way to combine these readily available ingredients. While a specific origin date or region cannot be pinpointed, it has become a staple in most Nepali households due to its simple preparation and flavorful outcome. It reflects the resourcefulness of Nepali cuisine, where easily available produce are combined into comforting meals.

Fact 1

Methi Aloo is a vegetarian and often vegan dish.

How to prepare?

Potatoes - 500g, cubedFresh Fenugreek Leaves (Methi) - 2 cups, choppedOnion - 1 medium, finely choppedGarlic - 2 cloves, mincedGinger - 1 inch, minced or gratedGreen Chilies - 1-2, slit (optional)Turmeric Powder - 1/2 teaspoonCumin Seeds - 1 teaspoonCooking Oil - 2 tablespoonsSalt - to tasteWater - 1/4 cup

Learn step by step to prepare Methi Aloo

  • 1
    Heat oil in a pan or wok over medium heat.
  • 2
    Add cumin seeds and let them splutter.
  • 3
    Add chopped onions and saute until golden brown.
  • 4
    Add minced ginger and garlic and saute for a minute until fragrant.
  • 5
    Add green chilies (if using) and saute for a few seconds.
  • 6
    Add turmeric powder and stir well.
  • 7
    Add the cubed potatoes and salt, mix well.
  • 8
    Cover the pan and cook for about 5-7 minutes or until potatoes are half cooked, stirring occasionally.
  • 9
    Add the chopped fenugreek leaves and mix them well with the potatoes.
  • 10
    Add 1/4 cup of water, cover the pan, and cook until potatoes are soft and methi leaves are cooked down.
  • 11
    Stir occasionally to prevent sticking. Cook until water evaporates.
  • 12
    Adjust salt as per taste and Serve hot with rice or roti.
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