Aloo Methi

Aloo Methi is a lovely combination Potato and Fenugreek leaves cooked with spices.  The taste of potatoes with slight bitterness of  fenugreek leaves is a great treat to the taste buds. This dry curry is a great combo for Roti as well as Rice.

Some of the Tips to make Aloo Methi

• To get rid of the bitterness of the methi leaves, we can sprinkle little salt and leave it aside for 30 minutes before using methi leaves
• If you prefer more of the methi flavor,  feel free to double the quantity of methi leaves.
• Do not over cook the potatoes. The potatoes should be cooked completely at the same time it should not smash
• If you need more masala taste, we can add 1/2 teaspoon of garam masala. I  prefer less masala in aloo methi so i have added only broken chillies

Some known home remedies with Methi (Fenugreek)

1. If we eat a teaspoon of methi seeds daily, we can get red of backache and other body aches as methi seeds are nourishing
2. For diabetes, we can eat a teaspoon of methi seeds or we can soak a teaspoon of methi seeds over night and grind it to paste and consume first thing in the morning
3. Fenugreek leaves which is rich in iron is a good  medicine for Anemia
4. Fenugreek leaves helps in preventing hair loss and helps hair growth and also delays graying of hair
5. When applying the fenugreek leaves paste in the face helps in preventing pimples and wrinkles

If you like this aloo methi, then you can also try other Dry Curry recipes as well

1. Bharwa Bhindi – a popular Punjabi dish where the Okra (Ladys finger) is stuffed with dry and tangy spices and shallow fried. This is no onion no garlic recipe.
2. Asparagus Subzi Recipe – This Asparagus Subzi is also a simple and yummy side dish that is mild in masala and would be perfect for any Indian breads or even for Pulao or Fried Rice
3. Aloo Capsicum Curry – Aloo Capsicum Masala Curry, another simple and easy to make dry curry that is an awesome combo for Chapati and also for Rice. It’s a perfect concatenation of Potato and Capsicum along with spices

Recipe Card to make Aloo Methi

Print

Aloo Methi | Aloo Methi Subzi | Potatoes with Fenugreek Leaves

This simple and tasty dish is a concatenation of Methi Leaves and Aloo, a healthy side for rotis or rice. It brings together the taste of potato with fragrence and slight bitterness of the methi leaves.

Course Accompaniment, Dry Curry

Cuisine North Indian, Punjabi

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Calories 121kcal

Author Sowmya Venkatachalam

Equipment

• Heavy Bottomed Pan

Ingredients

• 6 nos Potato
• 1 tbsp Cumin Seeds
• 2 nos Red Chili
• 1 tsp Ginger grated
• 1 tsp Garlic grated
• 1 cup Methi Leaves
• 1 tsp Coriander Powder
• ¼ tsp Turmeric Powder
• ½ tsp Asafoetida (Asafetida / Hing)
• 2 tbsp Oil
• 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)

Instructions

Preparation

• Peel the skin of potatoes and chop it to a medium size cubes and soak it in water.
• Wash the methi leaves and finely chop it and sprinkle some salt and keep it aside for 30 minutes

Making of Aloo Methi

• Heat oil in a pan, add cumin seeds, hing
• When the cumins seeds starts to sputter, add grated ginger, garlic and broken red chillies
• Now add chopped potatoes and mix well. Cover the pan with lid and let the potato cook till it is soft.
• When the Potatoes are cooked,  add salt, chopped methi leaves and  coriander powder and mix well
• Keep in low flame for 5 minutes. Finally add crushed Kasoori Methi and stir once and then switch off the flame.
• The yummy Aloo Methi is ready to serve hot with Chapatis/Rotis

Notes

• To get rid of the bitterness of the methi leaves, we can sprinkle little salt and leave it aside for 30 minutes before using methi leaves
• Do not over cook the potatoes. The potatoes should be cooked completely at the same time it should not smash
• If you need more masala taste, we can add 1/2 teaspoon of garam masala. I  prefer less masala in aloo methi so i have added only broken chillies

Nutrition

Serving: 100grams | Calories: 121kcal | Carbohydrates: 16g | Protein: 6g | Fat: 5g | Sodium: 20mg

Method with step by step pictures :

• Peel the skin of potatoes and chop it to a medium size cubes and soak it in water

• Wash the methi leaves and finely chop it and sprinkle some salt and keep it aside for 30 minutes

• Heat oil in a pan, add cumin seeds, hing

• When the cumins seeds starts to sputter, add grated ginger, garlic and broken red chillies

• Now add chopped potatoes and mix well. Cover the pan with lid and let the potato cook till it is soft.

• When the Potatoes are cooked,  add salt, chopped methi leaves and  coriander powder and mix well

• Keep in low flame for 5 minutes. Finally add crushed Kasoori Methi and stir once and then switch off the flame.

• The yummy Aloo Methi is ready to serve hot with Chapatis/Rotis

Aloo Methi

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