Aloo Methi

Aloo Methi
Aloo Methi  ||  Avilable on Order Now

Aloo methi is one of the most popular side dishes made with stir-fried peeled potatoes and fresh fenugreek leaves, often served dry (or with less curry) and made with minimum spices to get a unique flavour.

There are hundreds of varieties of potatoes - chips, gravies, roasted, mashed, chicken infused and creamy versions. Potatoes are most versatile of all starches and the main ingredient in methi aloo is potatoes that provide flavour-packed recipe suitable for all seasons and all occasions

Basic information

Aloo Methi has a dominant aroma and flavour of fenugreek leaves. The greens (or methi) are a cross between maple and celery. Ayurveda mentions a number of health benefits of fenugreek leaves and seeds. The seeds are used in curing digestive disorder and lowering cholesterol. The powder of fenugreek seeds is a key component in the Indian curry masala and is added to most season savoury chickens and meat preparations.

• It is a palatable vegan and gluten-free recipe.
• It is a pilau friendly dish.
• It is made from 100% pure herbs and spices.
• It is made without any artificial colour, flavour and preservatives.
• It can be taken every day and is served in vegetarian Indian Tiffin Service.

About Aloo Methi

Indian foods are not well represented at the Indian restaurants. Traditionally, locally grown freshly picked seasonal vegetables were cooked into multiple varieties like aloo – methi, gobi(cauliflower), bhindi(Lady’s finger) etc., and all veggies were served together in one meal with rice, chapati, curd and papad. Fresh vegetables had a unique natural flavour that was considered healthy for the body.

The traditional rules of Indian cooking is mentioned in Ayurvedic books, where it is recommended to cook on low heat in covered brass pans for hours as it allows the greens to soak in all the spices that enhances the taste, at the same time as, preserve the natural nutrition. The herbs and spices were added in a minimal amount in such recipes and the taste of vegetable was the most dominant flavour.

Restaurant Aloo Methi

Most common dish served by Indian restaurants or tiffin thalis that give creamy non-vegetarian or vegetarian curry with chapatti. Local Indian dhaba rarely put methi aloo on their menu but some hotels offer it where it is prepared with stir-fried potatoes and fresh fenugreek leaves that can be made into a dry snack version or a curry with tomato sauce and ginger garlic paste.

Homemade Aloo Methi

Home-cooked Aloo methi is made into a healthy version with minimal oil mostly without the ginger garlic paste, although, one can even add it to suit individual taste. The potatoes are cooked in heated oil with asafoetida, cumin and dry red chillies. Fresh methi is cut near the roots, washed and cut into small pieces before adding to the dish. The basic masala gives a unique flavour to the dish but the taste of the vegetable dominates.

How to serve?

Aloo methi is a side dish mostly served in the Indian thali as one of the side dish - a dry vegetable. It can be eaten with roti, jeera rice or pilau, and a curry dish. The meal can be complemented with mint-yoghurt, pickles and salad.

Food allergy
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.


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