This Aloo Methi recipe is a simplified Punjabi version, which does not include much spices and onion or garlic. All the flavour comes from fenugreek leaves/ Methi. The flavour of mustard oil gives amazing taste with the bitterness of the methi. You can also checkout my Curry Recipes collection which includes two more potato curries - Aloo Katli Recipe and Aloo Baingan ki Sabzi Recipe & many more curry and dal recipes.
Instructions for how to make Aloo Methi:
- Firstly, remove the leaves from the stems of the methi/fenugreek leaves. After plucking the leaves rinse them thoroughly in cool running water in a large bowl. Drain all the water and soak them in fresh water for a 5-10 minutes. Squeeze all the water from methi leaves.
- Now, finely chop the methi leaves and keep them aside.
- In a large pan/kadai, heat 3 tbsp mustard oil. Splutter 1/2 tsp cumin seeds and then sauté finely chopped 1/2 inch ginger and 1 finely chopped green chili.
- Add cubed potatoes and 1/4 tsp turmeric powder to it. Mix well with oil making sure oil is coated well on the potatoes.
- Cover and cook for 10 minutes or until potatoes are 90% cooked or just about to cook. Make sure to stir in between to prevent from burning.
- Now, open the lid and sauté the potatoes for 5-7minutes on medium flame, Or until they start to look crisp and lightly golden on the outside.
- Now add the chopped fenugreek leaves and mix very well.
- Add 1/2 tsp coriander powder, 1/3 tsp dried mango powder/ Amchur, 1/2 tsp ground black pepper and salt to taste. Mix them well.
- Let the aloo methi sabji continue to cook for a couple of minutes uncovered on medium flame, methi leaves shrinks and changes its colour slightly.
- Aloo Methi Sabzi is ready to serve. Enjoy it hot with chapati or paratha.
1. Firstly, remove the leaves from the stems of the methi/fenugreek leaves. After plucking the leaves rinse them thoroughly in cool running water in a large bowl. Drain all the water and soak them in fresh water for a 5-10 minutes. Squeeze all the water from methi leaves.
2. Now, finely chop the methi leaves and keep them aside.
3. In a large pan/kadai, heat 3 tbsp mustard oil. You can use any oil but making in mustard oil brings strong flavour in potatoes and fenugreek leaves.
4. Splutter 1/2 tsp cumin seeds and then sauté finely chopped 1/2 inch ginger and 1 finely chopped green chili.
5. Add cubed potatoes and 1/4 tsp turmeric powder to it. Mix well with oil making sure oil is coated well on the potatoes.
6. Cover and cook for 10 minutes or until potatoes are 90% cooked or just about to cook. Make sure to stir in between to prevent from burning.
7. Now, open the lid and sauté the potatoes for 5-7minutes on medium flame.
8. Or until they start to look crisp and lightly golden on the outside.
9. Now add the chopped fenugreek leaves and mix very well.
10. Add 1/2 tsp coriander powder, 1/3 tsp dried mango powder/ Amchur, 1/2 tsp ground black pepper and salt to taste. Mix them well.
11. Let the aloo methi sabji continue to cook for a couple of minutes uncovered on medium flame, methi leaves shrinks and changes its colour slightly. If you see any extra water in the pan reduced by methi, then cook until all the water is dried up.
12. Aloo Methi Sabzi is ready to serve. Enjoy it hot with chapati or paratha.
Tips:
- If you feel bitterness in methi, then add 1/2 tsp salt in the water while soaking methi leaves in fresh water.
- You can prepare this recipe with boiled potatoes, which reduces amount of oil and prepares in less time, but Aloo methi is not as crispy.
- Any neutral-flavored oil can be used in place of mustard oil. You can even use butter or ghee.
- Aloo Methi tastes great when served hot with chapati and curd or raita especially mix veg raita or boondi raita.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, remove the leaves from the stems of the methi/fenugreek leaves. After plucking the leaves rinse them thoroughly in cool running water in a large bowl. Drain all the water and soak them in fresh water for a 5-10 minutes. Squeeze all the water from methi leaves.
2. Now, finely chop the methi leaves and keep them aside.
3. In a large pan/kadai, heat 3 tbsp mustard oil. You can use any oil but making in mustard oil brings strong flavour in potatoes and fenugreek leaves.
4. Splutter 1/2 tsp cumin seeds and then sauté finely chopped 1/2 inch ginger and 1 finely chopped green chili.
5. Add cubed potatoes and 1/4 tsp turmeric powder to it. Mix well with oil making sure oil is coated well on the potatoes.
6. Cover and cook for 10 minutes or until potatoes are 90% cooked or just about to cook. Make sure to stir in between to prevent from burning.
7. Now, open the lid and sauté the potatoes for 5-7minutes on medium flame.
8. Or until they start to look crisp and lightly golden on the outside.
9. Now add the chopped fenugreek leaves and mix very well.
10. Add 1/2 tsp coriander powder, 1/3 tsp dried mango powder/ Amchur, 1/2 tsp ground black pepper and salt to taste. Mix them well.
11. Let the aloo methi sabji continue to cook for a couple of minutes uncovered on medium flame, methi leaves shrinks and changes its colour slightly. If you see any extra water in the pan reduced by methi, then cook until all the water is dried up.
12. Aloo Methi Sabzi is ready to serve. Enjoy it hot with chapati or paratha.
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