Aloo Methi and Methi “Chicken”


Fresh methi (fenugreek) is not something I use often. Honestly, it is a pain in the butt. You have to wash the leaves, then chop them, then salt them and let them sit. This is too much work. But every now and then, I suck it up and put my big girl pants on. I bought two bunches of methi leaves last week, and they have been sitting in the fridge, of course. I finally decided to do something about it, so for dinner last night I made two different dishes: aloo methi and methi “chicken”. I write “chicken” because I used fake chicken meat. You can of course cook this dish with chicken, or even lamb, and it would taste fabulous.

Ingredients for Aloo Methi:

  • potatoes, 2 large boiled and peeled, diced
  • methi leaves, 2 cups chopped 
  • salt, to taste
  • turmeric, 1/2 tsp
  • hing, (asafoetida), 1/4 tsp
  • ginger, 1 tbsp
  • garlic, 1 tsp (I tend to use more)
  • red chilis, 2 
  • green chilis, 1-2 diced
  • coriander powder, 2 tsp
  • cumin seeds, 1 tsp
  • oil, 3-4 tbsp


Chop the methi leaves and wash them really well. They come with a dirty root, and nobody wants to eat dirt. Place in a bowl and sprinkle with salt and leave for about 20-30 minutes. The reason for salting, is because methi can be quite bitter. The salt will take the bitterness out.

PicsPlay_1361507212924Put a pan on medium to just above medium,and add oil. Once hot, add cumin seeds and red chilis. Once those crack, add green chilis, ginger, garlic, hing, and turmeric. Stir fry for about 1-2 minutes, then add potatoes. Stir well for a few minutes, without getting the potatoes mushy. Add the coriander powder and salt, along with the methi leaves (squeeze out additional water from leaves) and stir well. Turn the heat down to low and cover. Cook for around 10-15 minutes.


Ingredients for Methi Chicken:

  • oil, 3-4 tbsp
  • cumin seeds, 1 tsp
  • onion, 1 large chopped
  • salt, to taste
  • ginger garlic paste, 1 tbsp
  • turmeric, 1/2 tsp
  • tomatoes, 1 large diced into small pieces
  • coriander powder, 1 heaping tsp
  • red chili powder, 1/2-1 tsp
  • green chilis, 2 diced
  • yogurt, 1/2 cup whisked
  • methi leaves, 2-2.5 cups, chopped
  • coriander leaves, a handfull, chopped
  • garam masala, 1/2-1 tsp

Preparation for Methi Chicken:

Add oil to a pot. Once hot, add cumin seeds. Once they crackle, add onions. Add some salt over the onions to get them going. Cook till golden brown. Add ginger garlic paste. Stir till the raw ginger smell is gone. Add turmeric. Stir. Add tomatoes, green chilis, coriander PicsPlay_1361507501193powder and red chili powder. Stir and cook for about 3-5 minutes. Add whisked yogurt. Stir. Bring to a boil.  Cover and simmer for 3-5 minutes. Add methi leaves (washed, salted, squeezed of excess water) and stir. Bring to a boil. If you think there is not enough liquid for a good rolling boil, you can add some water. Add chicken (or which ever meat you want). Cover and simmer till chicken is cooked. Once meat is cooked, take lid off and turn heat up. Add coriander leaves and garam masala and stir till the liquid is gone.

* To make life easier, I usually use the petite diced canned tomatoes.

* When yogurt needs to be whisked, I usually just add some water then whisk it


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