Aloo Methi

Aloo Methi is a quintessential winter specialty that is made in North Indian households. As the name suggests, it is a dry potato curry tossed in methi (fresh fenugreek), and often enjoyed for breakfast with butter-laced Chapatis. It can also be consumed as an appetiser to whet your hunger. 

It’s likely that the dish has had humble beginnings, churned up to make a healthier version of the classic potato curry. Further, it is incredibly easy to make with only a handful of spices going into the dish. It is made by boiling the potatoes till they’re half-cooked and then dicing them up into small pieces. The potatoes are then sauteed in a greased pan with fenugreek seeds, red chilli, coriander powder and the star of the show, chopped fenugreek leaves. It is finally garnished with a squeeze of lime for a zesty kick.

The gravy variant of Aloo Methi has curd and dried red chillies as its base. The yoghurt pairs well with the subtle herby bitterness of fresh fenugreek and the spice kick from red chillies. 

With a catalogue of health benefits, it is no wonder that Indians insist on adding fenugreek, dried or fresh, to their dishes. Researchers claim that methi is extremely effective in controlling blood sugar levels, stress and inflammation. Because the plant is high in fibre, it also tends to the digestive system by curing constipation and acid reflux. The plant has been intrinsically linked to the ancient Indian medical practice of Ayurveda. It is said that even 3,000 years ago, fenugreek seeds were consumed to induce lactation in new mothers and as a hair growth stimulant. 

Moreover, since India is also the largest producer of fenugreek in the world, it’s quite cost-effective and easy to procure.