Aloo Methi Recipe
Indian Side Dish
Aloo Methi curry is a popular side dish prepared in combination with fresh fenugreek leaves, spices and potatoes. Aloo methi is delicious and can be served everyday with lunch and side dish with indian meals.
- 2 Cups of Fresh Methi (Fenugreek) Leaves
- 1 Tsp Jeera (Cumin Seeds)
- Salt To Taste
- 300 Grams of Chopped Potatoes or 2 Cups of Chopped Potatoes
- 2 Chopped Garlic Cloves
- 3/4 Inch Chopped Ginger
- 1 Tsp Garam Masala (Optional)
- 1/2 Tsp Turmeric Powder (Haldi)
- A Pinch of Hing / Asafoetida (Optional)
- 2 and 1/2 Chopped Green Chillies
- 2 and 1/2 Tbsp of Oil or Mustard Oil or Ghee
Preparation For The Dish
Place the fresh methi leaves in a bowl of water.
Sprinkle a pinch of salt on the leaves in the bowl, and set aside for 10 minutes.
Meanwhile clean, wash and peel off the potatoes.
Cut the potatoes into pieces, place them into a bowl of water which helps the potatoes to fry and cook faster.
Making The Dish Aloo Methi
Add oil to a pan or kadai and cumin seeds to the oil. When the cumin splutters add green chilli and garlic. Fry the garlic and sprinkle hing.
Remove water from potatoes and place the potatoes in the pan. Add turmeric and fry for about 1 to 2 minutes.
Cover, cook the potatoes on a low flame until they soften. Keep stirring and sprinkle a little water to saute them.
When the aloo keeps cooking, drain the leaves from water and rinse in fresh water again.
Drain off the water completely and chop the leaves.
When the potatoes turn tender, add salt and garam masala. Stir and fry for a minute.
Add the chopped methi leaves and fry completely till a nice aroma comes out.
Add salt if needed and serve hot with roti or rice.
* Double the quantity of methi leaves to increase the methi flavour.
* 1 Cup is equal to 240 ml.
* 1 Tbsp means Tablespoon.
* 1 Tsp means Teaspoon.