Aloo Methi

The air’s getting crisp, sweaters are coming out, and markets are filling up with fresh green methi. That’s your cue — it’s officially Aloo Methi season! This classic North Indian dish brings together the hearty comfort of potatoes and the earthy aroma of fenugreek.

Ingredients for Aloo Methi

• P Mark Kachi Ghani Mustard Oil – 2 tbsp

• Potatoes (Aloo) – 3 medium, diced

• Fresh Fenugreek Leaves (Methi) – 2 cups, cleaned & chopped

• Cumin Seeds (Jeera) – 1 tsp

• Green Chillies – 2, slit

• Garlic – 4 cloves, chopped

• Turmeric Powder – ½ tsp

• Red Chilli Powder – ½ tsp

• Salt – to taste

• Lemon Juice – 1 tsp (optional, for brightness)
  

Method for Aloo Methi

• Warm up the P Mark Mustard Oil in a kadhai till it reaches smoking point, then let it cool slightly — this tames the sharpness and brings out its signature earthy aroma.

• Toss in cumin seeds and let them crackle. Add chopped garlic and green chillies; sauté till the garlic turns golden.

• Add diced aloo, sprinkle turmeric and salt, and let them fry till they get a light golden crust. (That’s where the flavour builds!)

• Add chopped methi leaves and stir. The leaves will shrink and release their aroma — that’s your cue to mix them well.

• Sprinkle red chilli powder and cook on medium flame till the potatoes are soft and the methi turns glossy.

• Squeeze a bit of lemon juice before serving for a bright, tangy finish.

• Your Aloo Methi is ready! Serve hot with ghee-laden rotis or a simple dal-chawal combo — the kind of meal that feels like home.

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