Aloo Methi Recipe is a tasty and healthy combination of Potatoes and Methi leaves, here both are cooked in freshly chopped tomatoes and spices. Aloo Methi is a an aromatic and traditional North Indian recipe and is cooked in Punjabi style.
It is one of the simple and easy recipe of Punjabi Cuisine. Dry aloo methi recipe is always very delicious and goes with hot phulkas or rotis.
Aloo Methi is considered as one of the winning combination of potatoes and fresh fenugreek leaves, because here they are cooked in a dry curry form and North Indians like to cook it in ghee.
This combination of aloo and methi is also famous in my in-laws home. My mom-in-law cooks it simply in butter because it gives a nice buttery flavor and taste to the dish.
My neighbourer is Maharashtrian and she also cooks it very frequently and one day when I tasted it, I came to know that she cooks aloo and methi in mustard oil. It was too tasty and the recipe had that pungent mustard taste.
So it is clear that this combination of potatoes and fenugreek is famous in all over India and people of every community cook it in their own style and ingredients.
Whenever I get methi leaves in my hand, the first thing comes in my mind is this recipe and myself and my hubby really enjoys it alot with chapati and boondi raita
How to make Aloo Methi Recipe:
Aloo Methi Recipe is a tasty and healthy combination of Potatoes and Methi leaves, here both are cooked in freshly chopped tomatoes and spices.
Ingredients
- 1 bunch fenugreek leaves (methi) finely chopped
- 3 medium size potatoes peeled and coarsely chopped
- 5-6 tomatoes finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 5-6 green chillies finely chopped
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon dry mango powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon sugar
- Vegetable oil
- Salt to taste
Instructions
- Wash the chopped methi leaves twice in warm water. Squeeze out whole water and leave methi in the strainer for few minutes.
- On the other side heat up a pan and add adequate amount of oil to shallow fry the potatoes.Shallow fry the potatoes until nicely brown and remove out whole oil from the pan. Do not take out fried potatoes from the pan. Add salt, 1/2 tsp red chilli powder and 1 tsp coriander powder. Mix the spices well in the fried potatoes and keep aside.
- Heat up a pressure cooker and add oil. In the hot oil add ginger-garlic paste and green chillies. Saute for a minute. Add chopped tomatoes, salt, remaining red chilli powder and coriander powder. Combine and cook for 2-3 minutes.
- Add chopped methi leaves, sugar, turmeric powder, cumin powder and garam masala powder. Combine and add 1 cup of water. Cover the cooker and cook on high flame for 8-10 minutes (6-7 whistles). Uncover, add fried potatoes and dry mango powder.
- Mix well and cook until become dry. Serve with hot rotis or phulkas.
Notes
You can add boil potatoes or you may cook potatoes along with methi to save the time.
Chef Tips:
- Ghee can be used instead of oil.
- You can add boil potatoes or you may cook potatoes along with methi to save the time.
- I have added sugar to give out the bitterness of methi leaves, another way is to boil the methi into its own water with pinch of salt.
