Aloo Methi Sabzi

Methi Aloo is a dish from the Indian subcontinent, made with potatoes and fenugreek leaves (methi). Here's Punjabi Aloo Methi sabzi recipe

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Course Side Dish

Cuisine indian cuisine, north indian

Servings

Calories 189 kcal

Ingredients

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
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon salt or to taste
1 teaspoon Coriander powder
1/5 teaspoon carrom seeds ajwain

Instructions

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.

Video

Notes

1. 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.

2. Use the right potatoes: Use waxy potatoes like new potatoes or Yukon golds, as they hold their shape well and don't turn mushy when cooked.

3. Cook the 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.

4. 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.

5. 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.

6. Cook on a low flame: Cook the dish on a low flame, so that the potatoes cook evenly and the spices don't burn.

7. Use a good quality oil: Use a good quality oil for sautéing the spices, as it will enhance the flavor of the dish.

8. 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.

Nutrition

Calories: 189kcalCarbohydrates: 27gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 425mgPotassium: 473mgFiber: 4gSugar: 1gVitamin A: 106IUVitamin C: 22mgCalcium: 21mgIron: 4mg