Aloo Methi

Aloo Methi Video by Tarla Dalal

1. If you like this Aloo Methi recipe, 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 subzi.
   
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 Aloo Methi on a medium flame for 2 to 3 minutes, while stirring occasionally
    
16. Serve the Aloo Methi hot with phulka rotis.