Aloo Methi Recipe | Alu Methi | Aloo Methi Ki Sabji
Aloo methi recipe | alu methi | aaloo methi ki sabji | methi potato recipe with step-by-step pictures. Aloo methi is a quick and flavorful dish apt for everyday meals, simple yet delicious and a wholesome vegetarian preparation.
Servings 3 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 500 grams potatoes, peeled and cut into 1 inch cubes, about 2.75 cups
- 3 cups tightly packed methi leaves (fenugreek greens)*
- 1/2 tsp cumin seeds
- Pinch of hing (asafoetida)
- 2 dried red chillies, broken into halves
- 1 tsp minced ginger
- 2 tsp minced garlic
- 1 cup finely chopped onions
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder/cayenne pepper
- 1 tsp coriander powder
- Dash of lemon juice, or 1 tsp of amchur powder
- 1/2 tsp salt, or to taste
- 2 tbsp oil
Instructions
- Heat oil over medium heat in a heavy bottomed kadai/pan, once it is hot enough, add the cumin seeds and let it crackle. Add hing and dried red chillies. Sauté for half a minute.
- Add minced ginger and garlic, sauté until fragrant.
- Add chopped onions, sauté until translucent.
- Next, add the cubed potatoes, turmeric, and salt. Give it a good mix and cook covered over medium-low heat until the potatoes are about 80% cooked, stirring occasionally in between, about 8-10 minutes.
- Add the methi leaves, and mix it well.
- Next, add ground coriander and red chilli, mix well. Cover and cook for about 5 minutes.
- Finish off the dish with a squeeze of lemon juice. Mix well, serve hot with chapathi or as a side with rice and curry of your choice and some salad.
Notes
- To reduce the bitterness of methi, sprinkle salt over the cleaned methi leaves and let it sit for 10-15 minutes. Squeeze out the water and use in the recipe.
- If you can't find fresh methi leaves, kasuri methi is a good option. It is basically a dried form of the fresh leaves. But the drying process concentrates the bitter flavors, so a little of it goes a long way in any dish. So you can make aloo kasuri methi by swapping the fresh methi leaves with 1/4 cup of loosely packed kasuri methi of the dried leaves, dry roasted on low heat and crushed between your palms. Add it in step 5.
- You can add 1 teaspoon or so of sugar/jaggery to balance out the bitterness or increase the lemon juice.