Methi Aloo is a popular dish from the Indian subcontinent, made by cooking potatoes and fenugreek leaves (methi). I am sharing with you authentic Punjabi Aloo Methi sabzi recipe.
The dish is typically made with a blend of spices such as cumin, ginger, and can be served with roti. It is a vegan and gluten-free dish. It is also known as Aloo Methi, Aloo methi sabji, methi aloo sabji, methi aloo ki sabzi.
Why Should You Make This Methi Aloo Recipe?
There are several reasons why you should make this Methi Aloo recipe:
- Nutritious: Fenugreek leaves (methi) are a good source of vitamins and minerals such as vitamin C, vitamin K, iron, and calcium. Potatoes are also a good source of potassium and vitamin C.
- Delicious: Methi Aloo is a tasty dish with a combination of flavors from the spices used and the combination of methi and aloo.
- Versatile: Methi Aloo can be served with roti, rice, or even bread, making it a versatile dish that can be enjoyed in many different ways.
- Easy to make: The dish is relatively simple to prepare and can be made with basic ingredients that are readily available in most kitchens.
- Budget-friendly: Potatoes and fenugreek leaves are relatively inexpensive ingredients, making Methi Aloo a budget-friendly dish that can be enjoyed by everyone.
Ingredients for Aloo Methi
Here’s list of the ingredients used to make Aloo Methi:
- Potatoes: Peeled and diced into small cubes.
- Fenugreek leaves (methi): Fresh or dried leaves can be used.
- Spices: Cumin seeds, turmeric powder, red chilli powder, salt and coriander powder and carrom seeds are typically used.
- Aromatics: ginger and green chilli
- Mustard Oil: For best and authentic punjabi style aloo methi recipe. But if you can’t find mustard oil any oil of your choice or ghee is fine.
Note: The ingredient list can vary depending on the recipe, and you can adjust the spices and other ingredients to suit your taste preferences.
Tips to make it Healthy
Here are a few tips to make Aloo Methi healthier:
- Use less oil: To reduce the amount of fat in the dish, use less oil when sautéing the spices and cooking the potatoes. You can also use healthier oils such as olive oil or coconut oil.
- Use less salt: To reduce the sodium content of the dish, use less salt or use a salt alternative.
- Steam the potatoes instead of frying them and cook in 1 tablespoon of oil.
- Use fresh methi leaves.
By following these tips, you can enjoy a delicious and healthy version of Aloo Methi.
Tips For Making Best Aloo Methi
Here are a few tips for making the best Aloo Methi:
- Use fresh fenugreek leaves: The key to a great Aloo Methi is using fresh fenugreek leaves. They have a strong aroma and a unique flavor that is essential for the dish.
- Use right potatoes: Use waxy potatoes like new potatoes or Yukon golds, as they hold their shape well and don't turn mushy when cooked.
- Cook potatoes properly: Cook the potatoes just until they are tender and still hold their shape. Overcooking them will make them mushy and affect the texture of the dish.
- Add the methi leaves at the right time: Add the methi leaves towards the end of cooking, so they retain their bright green color and fresh taste.
- Use the right amount of spices: The right balance of spices is crucial to the flavor of the dish. Adjust the amount of spices to suit your taste preferences.
- Cook on a low flame: Cook the dish on a low flame, so that the potatoes cook evenly and the spices don't burn.
- Use a good quality oil: Use a good quality oil for sautéing the spices, as it will enhance the flavor of the dish.
- Garnish with fresh coriander leaves: Garnish the dish with fresh coriander leaves before serving, it will add a freshness and a great aroma to the dish.
By following these tips, you can make the best Aloo Methi with the perfect balance of flavors and textures.
How To store Methi Aloo
Here are a few tips for storing Methi Aloo:
- Cool it completely: Allow the Aloo Methi to cool completely before storing it.
- Use airtight containers: Store the Aloo Methi in an airtight container to prevent it from drying out or absorbing any unwanted odors.
- Refrigerate: Keep the Aloo Methi in the refrigerator, it will last for 3-4 days.
- Freeze: You can also freeze Aloo Methi for later use, make sure to use airtight containers or freezer-safe bags to prevent freezer burn.
- Reheat: When you are ready to eat, reheat the Aloo Methi in a pan on the stove or in the microwave. Add a little water if it has become too dry.
More Such Recipes
- Methi Pakora Recipe
- Methi Paratha Recipe
- Methi Thepla Recipe
- Methi Malai Paneer
- Methi Baingan Sabzi Recipe
- Air-Fryer Ragi Pakoda
Aloo Methi Sabzi
- 3 cups fenugreek leaves fresh methi
- 3 potatoes diced
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1 pinch Asafoetida
- 1 tablespoon Ginger chopped
- 1 Green chilli chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt or to taste
- 1 teaspoon Coriander powder
- ⅕ teaspoon carrom seeds ajwain
- In a pan, heat the oil and add asafoetida and cumin seeds.
- Once they start to sizzle, add finely chopped ginger and green chillies and sauté for a minute.
- Add the diced potatoes and stir for a few minutes.
- Add salt. Cover and cook on medium heat till potatoes are cooked from inside.
- Add the turmeric powder, red chilli powder, and salt. Stir to combine the spices with the potatoes.
- Add the fenugreek leaves (methi). Cover and cook for 5 minutes.
- To finish add carrom seeds/ajwain and coriander powder.
- Serve hot with roti, naan or paratha.