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aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images
aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi.
You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two.
I would like to share some important tips to make the perfect Punjabi aloo methi. 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. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi.
We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes.
Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda.
Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below.
- To make aloo methi, place the fenugreek leaves in a deep bowl, sprinkle a little salt over it, toss well and keep aside for 15 minutes.
- Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water.
- Heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the garlic, ginger, green chillies and red chillies and sauté on a medium flame for 30 seconds.
- Add the turmeric powder and potatoes, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the fenugreek leaves, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve the aloo methi sabzi hot.
Aloo Methi Video by Tarla Dalal
Aloo Methi recipe with step by step photos
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:
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.
Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water.
Now, heat the oil in a deep non-stick pan, add the cumin seeds.
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.
Sauté on a medium flame for a few seconds or till the cumin seeds crackle.
When the seeds crackle, add the finely chopped garlic.
Then add the ginger. This adds an earthiness to the Aloo Methi. Now add the green chillies for a spicy kick.
Also add the dried red chillies.
Mix well and sauté on a medium flame for 30 seconds. Now, add the turmeric powder to the Aloo Methi for a bright colour.
Also add the boiled potato cubes to the Aloo Methi subzi.
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.
Add the fenugreek leaves now.
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.
Finally add the salt to the Aloo Methi.
Mix well and cook | Punjabi aloo methi on a medium flame for 2 to 3 minutes, while stirring occasionally
Serve the aloo methi sabzi | Punjabi aloo methi | potatoes with fenugreek leaves hot with phulka rotis.
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
To make pudina paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
Divide the dough into 6 equal portions.
Roll a portion into a 200 mm. (8”) diameter circle using whole wheat flour for rolling and grease it evenly using a little oil.
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.
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.
Repeat steps 3 to 5 to make 5 more parathas.
Serve the mint paratha hot with fresh curds and pickle.
Nutrient values (Abbrv) per serving
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