Aloo Methi

Aloo Methi Video by Tarla Dalal

1. If you like this aloo methi sabzi | Punjabi aloo methi | how to make aloo methi | potatoes with fenugreek leaves , you can try out other Punjabi Subzi recipes from our website like:
   • Kathal ki Subzi
   • Aloo Gobi
   • Sukhi Bhindi

1. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the Aloo Methi sabzi.
   
2. Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water.
   
3. Now, heat the oil in a deep non-stick pan, add the cumin seeds. 
   
4. Add the asafoetida as well. The quantity of the hing might seem less but a little of it goes a long way in giving an amazing taste to almost all Indian food.
   
5. Sauté on a medium flame for a few seconds or till the cumin seeds crackle. 
   
6. When the seeds crackle, add the finely chopped garlic.
   
7. Then add the ginger. This adds an earthiness to the Aloo Methi.  Now add the green chillies for a spicy kick.
   
8. Also add the dried red chillies.
   
9. Mix well and sauté on a medium flame for 30 seconds. Now, add the turmeric powder to the Aloo Methi for a bright colour. 
   
10. Also add the boiled potato cubes to the Aloo Methi subzi.
    
11. Mix gently and cook on a medium flame for 5 minutes, while stirring occasionally. Be very gentle so that the potatoes don’t break. They should get a little golden in colour.
    
12. Add the fenugreek leaves now.
    
13. With it add the coriander-cumin seeds powder. This is made by dry roasting coriander and cumin seeds and grinding them into a fine powder. 
    
14. Finally add the salt to the Aloo Methi. 
    
15. Mix well and cook | Punjabi aloo methi  on a medium flame for 2 to 3 minutes, while stirring occasionally
    
16. Serve the aloo methi sabzi | Punjabi aloo methi | potatoes with fenugreek leaves hot with phulka rotis. 
    

1. What do Punjabi's have aloo methi sabzi with? The answer is Pudina Paratha. See detailed step by step recipe of pudina paratha. Makes 6 parathas.
   
   For Pudina Paratha
   1/2 cup finely chopped mint leaves (phudina)
   1 cup whole wheat flour (gehun ka atta)
   1 tbsp oil
   1/2 tsp carom seeds (ajwain)
   1/2 tsp chilli powder
   salt to taste
   whole wheat flour (gehun ka atta) for rolling
   oil for greasing and cooking
   
   For for pudina paratha
   1. To make pudina paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
   2. Divide the dough into 6 equal portions.
   3. Roll a portion into a 200 mm. (8”) diameter circle using whole wheat flour for rolling and grease it evenly using a little oil.
   4. Fold the 2 opposite corners of the roti towards the centre, without overlapping them. Now fold the other 2 opposite corners similarly to make a square envelope.
   5. Heat a non-stick tava (griddle) and cook the paratha using a little oil till it turns golden brown in colour from both the sides.
   6. Repeat steps 3 to 5 to make 5 more parathas.
   7. Serve the mint paratha hot with fresh curds and pickle.