Aloo Methi is a popular Punjabi dish that is very common in every north indian home. This heart winning combination of potatoes and fresh fenugreek leaves ( Methi ), is very healthy. Though Methi has a bitter taste, It has been proven to lower blood sugar in diabetics. Serve hot with roti or paratha.
Servings : 4-5
Preparation time : 20 min
Cooking time : 20-25 min
Ingredients :
- 4 cups methi leaves/fenugreek leaves (t ghtly packed )
- 1 cup potatoes ( chopped in cubes )
- 1-2 green chilies/hari mirch
- ½ tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- ¼ tsp garam masala
- Salt according to taste ( approx ½ tsp )
- 2 tbsp oil
- ½ tsp lemon juice
Method :
- Rinse the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
- Chop the fenugreek leaves.
- Rinse, peel and chop the potatoes into small cubes or squares.
- In a kadai or pan, heat up the butter or oil. Add the potatoes first. Add pinch of salt.
- Saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges.
- Add the chopped green chilies and stir.
- Add garlic and ginger paste.
- Add all dry masala. Mix well.
- Now add the chopped methi/fenugreek leaves. Stir very well.
- Add salt. Give a nice stir and let the methi leaves cook on a medium flame uncovered.
- The methi will start to leave water. lower the flame and cook the leaves for 7-8 minutes more.
- Continue to saute for 2 to 3 minutes more once all the water has dried up.
- Some oil should release from the sabzi. There should be no moisture in this dish.
- If you see that the potatoes are not cooked and the water has dried, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked.
- When the veggies are done and if there is any water left, then dry the water. the end dish should be dry and not watery.
- When the aloo methi is done, add lemon juice and mix well.
- Serve the aloo methi with parathas or roti.
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