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Shilpa

Instant Pot Methi Aloo – Indian Potatoes and Fenugreek

5 from 1 vote
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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Indian, North Indian
Ingredients Equipment Method Notes

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)

Equipment

  • Instant Pot

Method
 

Prep
  1. Thaw the fenugreek leaves.
  2. Rinse, peel and chop the potatoes in approximately 1/2 inch to 3/4-inch cubes. (No larger than 3/4 inch). Dice the serrano peppers finely.
Cook
  1. Select sauté on the instant pot and adjust to normal. Next, add oil. Further, when the oil is hot add in cumin seeds.
  2. When the cumin seeds splutter add in the onions and serrano peppers. Sauté the onions for about 2 minutes until they turn golden. Keep stirring. Then add the potatoes and let them sauté for 2 to 3 minutes.
  3. Add tomatoes and let them sauté for a minute.
  4. Add in ground cumin, ground turmeric, Kashmiri chili powder, and salt. Give it a good stir.
  5. Add in methi with 2 tbsp water. Stir well.
  6. 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.