Aloo Methi ki sabzi
(Potatoes with Fenugreek leaves)
Aloo Methi is a classic North Indian dish. It is a delicious combination of potatoes and aromatic fenugreek leaves and spices. Methi is also known as Fenugreek leaves. Methi is a wonderful green leafy vegetable full of vitamins and good dietary fiber. Methi leaves have a unique strong flavor and slightly
bitter taste, but Indians love the taste especially when they cook with potatoes.
Methi is not only used fresh with other vegetables but it also used dry. The dry methi leaves are usually known as kasuri methi. Dry leaves are added to meat curries, dal and other paneer or vegetables dishes to enhance the flavor. The Methi seeds (fenugreek seeds) are yellow in color and are used as a spice for seasoning some curries and pickles.
bitter taste, but Indians love the taste especially when they cook with potatoes.
Methi is not only used fresh with other vegetables but it also used dry. The dry methi leaves are usually known as kasuri methi. Dry leaves are added to meat curries, dal and other paneer or vegetables dishes to enhance the flavor. The Methi seeds (fenugreek seeds) are yellow in color and are used as a spice for seasoning some curries and pickles.
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Ingredients:
2 Medium potatoes 1 Bunch Methi (Fenugreek leaves) 1 Teaspoon cumin seeds 1 Pinch of asafetida (Hing) 2 Teaspoons coriander powder ½ Teaspoon red Chili powder ½ Teaspoon turmeric powder 1 Teaspoon mango powder (amchoor powder) 1½ Teaspoon salt or to your taste 3 Tablespoons of vegetable oil Cooking measurement conversion Measurement converter |
 Aloo Methi
(Potatoes and fenugreek leaves) |
Directions:
1. Wash and chop the potatoes with skin into small pieces. (If you wish peel the
skin of potatoes then chop them)
2. Fresh Methi leaves usually have lots of mud and debris in them, so cleaning is
very essential.
3. Methi comes in a bunch with rubber band, so before taking the rubber band out
and washing and cleaning, with a knife chop off the roots of the leaves.
1. Wash and chop the potatoes with skin into small pieces. (If you wish peel the
skin of potatoes then chop them)
2. Fresh Methi leaves usually have lots of mud and debris in them, so cleaning is
very essential.
3. Methi comes in a bunch with rubber band, so before taking the rubber band out
and washing and cleaning, with a knife chop off the roots of the leaves.
Chop the potatoes
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Take the roots off the Methi leaves
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4. Discard the yellow and rotten leaves. Take one strand at a time and pluck the
leaves off. Tender stems can be left in with the leaves.
5. In a colander wash the Methi leaves well. it might take time but you do not want mud in your food.
leaves off. Tender stems can be left in with the leaves.
5. In a colander wash the Methi leaves well. it might take time but you do not want mud in your food.
Pluck the Methi leaves off
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Wash the Methi leaves
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6. Now take some Methi leaves, bunch them together and chop them coarsely.
Chop Methi leaves
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Chopped potatoes and chopped methi
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7. On medium high heat add 2 tablespoons oil in a nonstick frying pan or heavy
bottomed stainless steel pan. Add cumin seeds and asafetida, and fry them for
2 to 3 minutes, or until cumin seed become brown.
bottomed stainless steel pan. Add cumin seeds and asafetida, and fry them for
2 to 3 minutes, or until cumin seed become brown.
In a pan add oil, Cumin seeds & Asafetida
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Cumin seeds become brown
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8. Add coriander powder, red chili powder and turmeric powder and mix with oil
and fry for few seconds.
and fry for few seconds.
Add coriander powder, red chili powder & turmeric powder
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Mix spices with oil and fry
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9. Add chopped potato pieces, chopped Methi and salt, with the spatula mix every
thing together.
thing together.
Add chopped Potatoes & chopped Methi
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Mix Aloo, Methi with spices
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10. Cover the pan and cook on medium heat. Do not add any water because
vegetables cook on their own steam.
11. While cooking periodically with the spatula stir Methi and potatoes, so
that the spices coat them evenly.
vegetables cook on their own steam.
11. While cooking periodically with the spatula stir Methi and potatoes, so
that the spices coat them evenly.
Cover the pan & cook
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Periodically stir Aloo, Methi
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12. In about 20 to 25 minutes potatoes will become tender. If there is water in the
bottom then raise the heat up so that all the water evaporates quickly, then turn
the heat down.
13. Once all the water evaporated, sprinkle mango powder and 1 tablespoon of oil
over the potatoes and Methi and mix and cook for another 2 to 3 minutes.Turn
the stove off.
bottom then raise the heat up so that all the water evaporates quickly, then turn
the heat down.
13. Once all the water evaporated, sprinkle mango powder and 1 tablespoon of oil
over the potatoes and Methi and mix and cook for another 2 to 3 minutes.Turn
the stove off.
Potatoes become tender
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Sprinkle Mango powder (Amchoor)
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Sprinkle Oil over Aloo Methi
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Aloo Methi is cooked
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Tips:
1. If fresh methi is not available then dry methi could be used to make this dish.
2. The amount of potatoes or methi could be adjusted according to taste.
3. If you wish frist peel the skin of the potatoes then chop them.
4. You could also use chopper to chop methi.
1. If fresh methi is not available then dry methi could be used to make this dish.
2. The amount of potatoes or methi could be adjusted according to taste.
3. If you wish frist peel the skin of the potatoes then chop them.
4. You could also use chopper to chop methi.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Aloo banigan (Potatoes with eggplants) Sauteed boiled potatoes with masala
(sukhe aloo)
Gobi aloo (Cauliflower with potatoes) Carrots with Fenugreek leaves
(Gajar methi)
Mooli ki bhurji (Daikon radishes) Sukhe muttar aloo (Green peas with
Potatoes sauteed with masala)
Aloo banigan (Potatoes with eggplants) Sauteed boiled potatoes with masala
(sukhe aloo)
Gobi aloo (Cauliflower with potatoes) Carrots with Fenugreek leaves
(Gajar methi)
Mooli ki bhurji (Daikon radishes) Sukhe muttar aloo (Green peas with
Potatoes sauteed with masala)
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