Aloo Methi | Aloo Methi Subzi | Potatoes with Fenugreek Leaves

4.41 from 5 votes

Aloo Methi | Aloo Methi Subzi | Potatoes with Fenugreek Leaves

This simple and tasty dish is a concatenation of Methi Leaves and Aloo, a healthy side for rotis or rice. It brings together the taste of potato with fragrence and slight bitterness of the methi leaves.

Prep Time10

Cook Time15

Total Time25

Course: Accompaniment, Dry Curry

Cuisine: North Indian, Punjabi

Servings: people

Calories: 121kcal

Author: Sowmya Venkatachalam

Equipment

Heavy Bottomed Pan

Ingredients

6 nos Potato
1 tablespoon Cumin Seeds
2 nos Red Chili
1 teaspoon Ginger grated
1 teaspoon Garlic grated
1 cup Methi Leaves
1 teaspoon Coriander Powder
¼ teaspoon Turmeric Powder
½ teaspoon Asafoetida (Asafetida / Hing)
2 tablespoon Oil
1 tablespoon Kasoori Methi (Dry Fenugreek Leaves)

Instructions

Preparation

Peel the skin of potatoes and chop it to a medium size cubes and soak it in water.
Wash the methi leaves and finely chop it and sprinkle some salt and keep it aside for 30 minutes

Making of Aloo Methi

Heat oil in a pan, add cumin seeds, hing
When the cumins seeds starts to sputter, add grated ginger, garlic and broken red chillies
Now add chopped potatoes and mix well. Cover the pan with lid and let the potato cook till it is soft.
When the Potatoes are cooked, add salt, chopped methi leaves and coriander powder and mix well
Keep in low flame for 5 minutes. Finally add crushed Kasoori Methi and stir once and then switch off the flame.
The yummy Aloo Methi is ready to serve hot with Chapatis/Rotis

Notes

To get rid of the bitterness of the methi leaves, we can sprinkle little salt and leave it aside for 30 minutes before using methi leaves
Do not over cook the potatoes. The potatoes should be cooked completely at the same time it should not smash
If you need more masala taste, we can add ½ teaspoon of garam masala. I prefer less masala in aloo methi so i have added only broken chillies

Nutrition