Instant Pot Methi Aloo – Indian Potatoes and Fenugreek

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Instant Pot Methi Aloo – Indian Potatoes and Fenugreek is one of my favorite classic Indian dish. It is made with feel-good simple ingredients, it’s easy to make in just under 25 minutes, and it always tastes so comforting and delicious. It pairs perfectly with tortilla (roti), naan (Indian flat bread) or steamed rice.

Fenugreek leaves (Methi): Please use frozen methi. It saves the time and trouble of cleaning, rinsing and chopping the leaves. My cooking is all about convenience and ease. I buy frozen methi leaves from the Indian grocery store. The brand I typically use is Deep. You can use whatever brand you find or prefer. The leaves need to be thawed and drained before cooking.

What kind of potatoes do I need to make Instant Pot Methi Aloo – Indian Potatoes and Fenugreek ?

I have used small to medium sized Yukon golden potatoes. Alternatively, you can also make these with red potatoes. The key is that the potatoes need to be diced small (1/2 – inch to ¾ – inch cubes). Please do not chop them larger than 3/4 inch or else they may not cook well and will have a bite to them.

How do I make Instant Pot Methi Aloo – Indian Potatoes and Fenugreek?

Prep:

Firstly, thaw and drain out any excess water from the fenugreek leaves. You could either put the frozen fenugreek leaves in a mesh strainer and run them under very warm water. You can then, turn off the water, and squeeze the water out back over the strainer with a spoon.

Alternatively, you could also microwave it for a minute or two and drain out the excess water.

Secondly, rinse, peel and chop the potatoes in approximately 1/2 inch to 3/4-inch cubes. (No larger than 3/4 inch).

Cook:

First, select sauté on the Instant Pot and adjust to normal. Next, add oil.

Further, when the oil is hot add in cumin seeds.

Next, when the cumin seeds splutter add in the onions and serrano peppers. Saute the onions for about 2 minutes until they turn golden. Moreover, keep stirring.

Furthermore, add potatoes and let them saute for 2 minutes. Keep stirring.

Next, add in tomatoes and let them sauté for a minute. Then, add in ground cumin, ground turmeric, Kashmiri chili powder, and salt. Give it a good stir.

Finally, add in methi with 2 tbsp water. Stir well.

Press cancel. Close the lid and select manual/high pressure for 6 minutes. When done quick release the pressure and open the lid right away. Garnish with lemon juice.

And transfer it to a serving bowl.

Serve over basmati rice, or with roti or naan to complete this yummy dish.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

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Instant Pot Methi Aloo – Indian Potatoes and Fenugreek

Instant Pot Methi Aloo – Indian Potatoes and Fenugreek is one of my favorite classic Indian dish.  It’s made with feel-good simple ingredients, it’s easy to make in just under 25 minutes, and it always tastes so comforting and delicious.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Indian, North Indian
Keyword: Easy Indian Potatoes Instant Pot, Fenugreek potatoes, Instant Pot Aloo, Instant Pot Fenugreek Lemon Rice, Instant Pot Indian Potatoes, Instant Pot Methi Aloo, Methi Aloo, Pressure cooker methi Aloo
Servings: 4
Author: Shilpa

Equipment

  • Instant Pot

Ingredients

  • 4 tbsp  oil of choice
  • 1/2 tsp cumin seeds    (jeera)
  • 1 onion (finely chopped) (3/4 cup chopped)
  • 3 serrano peppers (small) (hari mirch 1/2 tbsp chopped) (optional)
  • 1 tomato (finely chopped) (3/4 cup chopped)
  • 1/2 tsp  ground cumin   (jeera powder)
  • 1/2 tsp ground turmeric    (haldi)
  • 1/2 tsp kashmiri chili powder
  • 1 tsp salt
  • 2 tbsp water
  • 1 cup fenugreek leaves (frozen) (thawed)
  • 3 yukon gold potatoes (small to medium) (2 cups chopped)

Instructions

Prep

  • Thaw the fenugreek leaves.
  • Rinse, peel and chop the potatoes in approximately 1/2 inch to 3/4-inch cubes. (No larger than 3/4 inch).

Cook

  • Select sauté on the instant pot and adjust to normal. Next, add oil. Further, when the oil is hot add in cumin seeds.
  • When the cumin seeds splutter add in the onions and serrano peppers. Saute the onions for about 2 minutes until they turn golden. Keep stirring.
  • Add tomatoes and let them sauté for a minute.
  • Add in ground cumin, ground turmeric, Kashmiri chili powder, and salt. Give it a good stir.
  • Add in methi with 2 tbsp water. Stir well.
  • Press cancel. Close the lid and select manual/high pressure for 6 minutes. When done quick release the pressure and open the lid right away. Garnish with lemon juice.

Notes

  • On a scale of 1 to 5, I would place this dish at 2.5 in terms of spice levels. You can add or eliminate the serrano peppers as per your heat tolerance.
  • Most ingredients are available in the Indian grocery store.
  • This recipe is based on frozen and thawed fenugreek leaves.
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