Aloo Methi ( Punjabi Recipe)


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Aloo Methi a dry subzi made with potatoes, fresh fenugreek leaves and dry masalas.

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2 REVIEWS ALL GOOD
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This winning combination of potatoes and fresh fenugreek leaves, in a dry curry form, is very common in every north indian home.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1 1/2 cups peeled and boiled potato
4 cups fresh fenugreek (methi) leaves
1 tsp cumin seeds (jeera)
1 tsp chopped garlic (lehsun)
1 tbsp chopped ginger (adrak)
2 whole dry red chillies , dry roasted and broken into pieces
1 tsp finely chopped green chillies
2 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
4 tbsp oil
salt to taste

Method
  1. Wash the fenugreek leaves and chop them finely. Sprinkle some salt over them and keep aside for about half an hour.
  2. Squeeze out all the water and keep aside.
  3. Heat the oil in a pan and add the cumin seeds.
  4. When they crackle, add the garlic, ginger, red chillies and salt.
  5. Add the potatoes and stir-fry for about 5 minutes.
  6. Add the fenugreek leaves, coriander powder, turmeric powder and asafoetida. Cook covered for 10 minutes on a low flame.
  7. Serve hot.
RECIPE SOURCE : Punjabi SubzisBuy this cookbook
2 reviews received for Aloo Methi ( Punjabi Recipe)
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
meerasethApril 22, 2012

Two things that make this recipe extra special: a. roasted and breaking the red chillies. b. This one can easily miss everyone - salting the methi and squeezing out the water. Very very rarely does someone get the methi alu recipe right, and the reason they go weong is in not removing the methi moisture. If not done, when you add it to the aloo, it happily lets out close to 3/4 cup of water and the methis gets a boiled taste and the aloo is beyond recognition. Today I discovered the secret . Really happy! (and I have been cooking for 30 years :), so imagine how a simple truth can miss you!

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Helpful reviews for this recipe
Reviewed January 06, 2012by Foodie #557972

simple and delicious. goes well with rotis.

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Reviewed April 22, 2012by meeraseth

Two things that make this recipe extra special: a. roasted and breaking the red chillies. b. This one can easily miss everyone - salting the methi and squeezing out the water. Very very rarely does someone get the methi alu recipe right, and the reason they go weong is in not removing the methi moisture. If not done, when you add it to the aloo, it happily lets out close to 3/4 cup of water and the methis gets a boiled taste and the aloo is beyond recognition. Today I discovered the secret . Really happy! (and I have been cooking for 30 years :), so imagine how a simple truth can miss you!

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Report this Reported by 1 member
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