Categories: Foods

Aloo Methi Recipe » Dassana’s Veg Recipes


Aloo methi is a traditional Indian facet dish made with tender potatoes and flavorful fenugreek leaves from Punjabi delicacies. Right here I share my household’s splendidly easy aloo methi sabji recipe, together with step-by-step pictures (and video!) with simple to observe directions for making this scrumptious veggie dish in below 25 minutes if in case you have prepped the fenugreek leaves earlier.

What’s Aloo Methi?

Aloo methi is a sautéed potato (aloo) facet dish that options aromatic fenugreek, which is usually referred to as methi leaves. We name it aloo methi sabji.

It’s a straightforward recipe that requires just a few key elements and is nice for making as both vegetarian or vegan-friendly. Simply use your selection of both butter or any good oil!

I sometimes make aloo methi recipe one among two methods: one is my mother’s methi aloo with garlic and onions, and the opposite is that this extra simplified Punjabi model.

About this recipe

My household recipe of Punjabi aloo methi is an genuine one and doesn’t embody an entire lot of spices or elements which drown the fragrant taste of the fenugreek leaves.

Methi leaves are the star right here. Don’t you agree? Why drown their superior flavors with a mess of elements!

In actual fact, an actual Punjabi aloo methi is solely made with minimal spices. On this recipe, we add inexperienced chilies to offer some warmth with a little bit of asafoetida that helps in digestion.

We don’t add turmeric powder, garam masala, ginger-garlic paste, coriander powder, or cumin seeds.

As an alternative choice to inexperienced chilies, crimson chili powder may be added. In actual fact, including some smashed garlic cloves offers beautiful flavors and you may sub it for the asafoetida.

My aloo methi recipe additionally consists of the flavour of mustard oil that goes terrifically with the bitterness of the methi.

You possibly can decide to as an alternative use a extra delicate or flavorless oil, however I urge you to offer pungent mustard oil a attempt for a extremely wonderful style.

How do you clear Methi?

Technique 1

You want to take every methi stem and pluck solely the leaves from it. The highest tender stem shoots are wonderful to maintain.

Collect all of the methi leaves in a field or wrap in paper towels and place them in a container. Place this field or container within the crisper part of your fridge.

Take the required quantity and rinse the leaves three to four occasions completely earlier than chopping them.

When the primary time you soak the leaves within the water, add a little bit of vinegar and baking soda to the bowl of water.

Technique 2

After plucking the leaves, soak them in sufficient water in a big bowl or pot for a couple of minutes. Add some vinegar and baking soda to the water. This removes pesticides if any.

Swish and transfer the leaves along with your arms, in order that they’re cleaned completely of any soil or mud clinging on the stems. The mud or soil must get washed off.

Drain all of the water and soak them in recent water for just a few extra minutes. Drain the water. Repeat this course of a couple of times. Lastly, drain all of the water.

Unfold the leaves on a wired rack with a tray beneath to gather the additional water. Or place them on a kitchen towel. Allow them to dry naturally. When they’re dried, you’ll be able to place them between kitchen paper towels and retailer in an hermetic field within the crisper drawer of your fridge.

On this second methodology, it’s a must to watch out as no water droplets or moisture needs to be on the leaves as it will make them rot.

How do you cut back the bitterness of methi?

Any fenugreek leaves recipe could have their faint bitter style which in keeping with me is scrumptious. Nonetheless, typically the bitterness could be a bit too sturdy.

Listed here are a few ideas to assist mellow the bitter style earlier than utilizing methi leaves to make this aloo methi:

  1. Place the leaves in a bowl and calmly sprinkle them with a little bit of salt. Stir to coat and put aside for 15 to 20 minutes. Rinse the leaves, pressure, and add to the dish
  2. Blanch the leaves for only a minute or so in boiling salted water. Then drain, rinse below cool water, and use.

Step-by-Step Information

The way to make Aloo Methi

Step 1 – put together the leaves

1. Take away the leaves from the stems of the methi/fenugreek leaves. This takes a great period of time, and I prefer to put together a big batch directly to maintain within the fridge for a couple of week or so and have prepared as wanted.

After plucking the leaves rinse them completely in cool working water in a big bowl. Firstly soak the leaves in sufficient water for a couple of minutes. Add some vinegar and baking soda to the water. This removes pesticides if any.

Swish and transfer them along with your arms, in order that they’re cleaned completely of any soil or mud clinging on the stems. This must get washed off.

Drain all of the water and soak them in recent water for just a few extra minutes. Drain the water. Repeat this course of a couple of times. Lastly, drain all of the water.

2. Use a knife or meals processor to finely chop the leaves. If utilizing a meals processor be very cautious that you simply simply chop the methi and don’t unintentionally flip it right into a paste.

Step 2 – put together the potatoes

You may make aloo methi sabji with both common potatoes or child potatoes.

three. Subsequent, rinse, peel and chop the potatoes into small cubes or squares.

four. In a heavy and huge skillet, kadai or pan, over medium-low to medium warmth, warmth oil or soften butter. Add the chopped potatoes.

Do use a heavy and nicely seasoned skillet or pan, in order that the potatoes don’t stick.

5. Sauté the potatoes for a number of minutes, till they begin to look crisp and calmly golden on the skin.

6. Then add the chopped inexperienced chilies and asafoetida. Alternatively, you need to use ¼ to ½ a teaspoon of crimson chili powder rather than inexperienced chilies, and substitute asafoetida (hing) with 2 to three calmly smashed garlic cloves.

Step three – make the aloo methi

7. Now add the chopped fenugreek leaves.

eight. Combine very nicely.

9. Add salt to style.

10. Give a great stir, and let the aloo methi sabji proceed to cook dinner for a few minutes uncovered on medium-low to medium warmth.

11. When the methi begins to provide some water, cut back the warmth to low and cook dinner for five to six extra minutes.

12. The liquid needs to be completely evaporated within the dish and the fenugreek leaves will turn out to be fully wilted. Saute for a pair extra minutes to get the potatoes and methi good and dry.

In case your potatoes are usually not fairly cooked when the liquid has dried up, add a tablespoon or so of water and proceed to cook dinner. Later in the event you see any further water within the pan, then simmer till all of the water is dried up.

Step four – serve aloo methi

12. As soon as cooked, you’ll be able to both combine in a little bit of butter for further wealthy taste or serve plain as-is. Take pleasure in aloo methi with paratha, roti or rice-dal combo.

We like to have aloo methi sabji with smooth roti and a facet of curd (yogurt). You would even make this dish as a facet vegetable along with your major course.

Aloo methi may be simply packed in lunch field with a facet of some smooth roti or paratha.

Storage

Normally, there gained’t be any leftovers. But when there are leftovers then refrigerate in an air-tight container. Reheat by merely warming up in a small pan or skillet, sprinkling just a few drops of water.

Ideas

Ideas + FAQs

Which potatoes ought to I exploit to make this aloo methi recipe?

You want to use potatoes that maintain collectively and don’t turn out to be crumbly or mealy when cooked. Waxy potatoes are a greater selection: Pink skinned potatoes, child potatoes, yukon gold and new potatoes are good choices.

What can I exploit rather than mustard oil?

Any neutral-flavored oil may be subbed with mustard oil. You possibly can even use butter or ghee. Simply don’t use olive oil or sesame oil.

Can I make aloo methi sabji with dried fenugreek leaves (kasuri methi)?

Sure, you need to use kasuri methi. However the style of aloo methi sabji with kasuri methi isn’t the identical as with recent fenugreek leaves. You possibly can add about three to four tablespoons of kasuri methi.

Can I add extra potatoes or extra methi?

Sure in fact. You possibly can improve the proportion of potatoes within the recipe, however then the flavors of methi will turn out to be delicate. In case you desire your aloo methi this manner, then you’ll be able to add much less potatoes. You may also add extra fenugreek leaves.

Is Aloo Methi wholesome?

Sure, it is a very wholesome dish. Methi leaves are filled with nutritional vitamins and vitamins.

Can we eat methi stems?

No, the stems of fenugreek leaves are usually not eaten. The methi leaves are plucked and the stem is discarded. However you’ll be able to maintain the highest tender stem shoots.

What different dishes may be made with methi?

These flavorful leaves are generally utilized in Indian delicacies. Use them to make scrumptious dishes like Methi Chaman, Methi Bhaji (with coconut), Methi Pulao (Fenugreek Leaves Rice).

Extra tasty recipes for you!

In case you made this recipe, please be sure you charge it within the recipe card under. In case you’d like extra scrumptious Indian vegetarian recipes delivered straight to your inbox, Signal Up for my e-mail e-newsletter. You may also observe me on Instagram, Fb, Youtube, Pinterest or Twitter for extra vegetarian inspiration.

Aloo methi is a traditional Indian facet dish made with tender potatoes and flavorful fenugreek leaves from Punjabi delicacies. Right here I share my household’s genuine simple recipe that requires just a few key elements and is nice for making it both vegetarian or vegan-friendly.

Prep Time 20 minutes

Prepare dinner Time 20 minutes

Complete Time 40 minutes



Servings three

Selecting and cleansing methi leaves

  • Take away the leaves from the stems of the methi/fenugreek leaves. This will take a great period of time, and I prefer to put together a big batch directly to maintain within the fridge for a couple of week or so and have prepared as wanted.

  • After plucking the leaves rinse them completely in cool working water in a big bowl. Firstly soak the leaves in sufficient water for a couple of minutes. Add some vinegar and baking soda to the water. This removes pesticides if any.

  • Swish and transfer them along with your arms, in order that they’re cleaned completely of any soil or mud clinging on the stems. This must get washed off. See that the leaves are clear and devoid of any muddy particles on them.

  • Drain all of the water and soak them in recent water for just a few extra minutes. Drain the water. Repeat this course of a couple of times. Lastly, drain all of the water.

  • Now chop the fenugreek leaves. You would do that with a knife or chop them in a meals processor. Whereas chopping within the meals processor, be sure to don’t chop it to wonderful or make a paste of it.

Getting ready potatoes

  • Rinse, peel and chop the potatoes into small cubes or squares.

  • In a heavy skillet, kadai or pan, warmth up the oil. Add the potatoes first.

  • Saute the potatoes for some minutes on medium-low to medium warmth till they begin wanting crisp and are calmly browned from the sides.

  • Add the chopped inexperienced chilies and asafoetida. Stir. If you do not have inexperienced chilies, add about ¼ to ½ teaspoon of crimson chili powder or cayenne pepper.

Making aloo methi

  • Now add the chopped methi (fenugreek leaves). Combine very nicely.

  • Add salt. Give a great stir, and let the aloo methi proceed to cook dinner for a few minutes uncovered on medium-low to medium warmth.

  • When the methi begins to provide water, cut back the warmth to low and cook dinner for five to six extra minutes on a low to medium-low warmth.

  • The liquid needs to be completely evaporated within the dish and the fenugreek leaves will turn out to be fully wilted. Saute for a pair extra minutes to get the potatoes and methi good and dry.

  • In case your potatoes are usually not fairly cooked when the liquid has dried up, add a tablespoon or so of water and proceed to cook dinner. Later, in the event you see any further water within the pan, then simmer till all of the water is dried up.

  • As soon as cooked, you’ll be able to both combine in a little bit of butter for further wealthy taste or serve plain as-is.

Serving options

  • Serve aloo methi with Indian breads like paratha, roti, naan. You would even make this dish as a facet vegetable along with your Indian major course.

Ingredient Notes

  • Potatoes: Use potatoes that maintain collectively and don’t turn out to be crumbly or mealy when cooked. Pink skinned potatoes, child potatoes, yukon gold, and new potatoes are good choices. If utilizing child potatoes, then maintain the pores and skin on.
  • Methi stems: The stems of fenugreek leaves are usually not eaten. The methi leaves are plucked and the stem is discarded. However you’ll be able to maintain the highest tender stem shoots.
  • Mustard oil: Any neutral-flavored oil may be subbed with mustard oil. You possibly can even use butter or ghee. However don’t use olive oil or sesame oil.

The way to reduce the bitterness of methi leaves?

  1. Place the leaves in a bowl and calmly sprinkle them with a little bit of salt. Stir to coat and put aside for 15 to 20 minutes. Rinse the leaves, pressure, and add to the dish.
  2. Alternatively, blanch the leaves for only a minute or so in boiling salted water. Then drain, rinse below cool water, and use.

Vitamin Information

Aloo Methi

Quantity Per Serving

Energy 266 Energy from Fats 90

% Each day Worth*

Fats 10g15%

Saturated Fats 1g6%

Sodium 404mg18%

Potassium 351mg10%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 1g1%

Protein 13g26%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 17mg21%

Vitamin Ok 2µg2%

Calcium 1094mg109%

Vitamin B9 (Folate) 13µgthree%

Iron 6mg33%

Magnesium 19mg5%

Phosphorus 48mg5%

Zinc 1mg7%

* P.c Each day Values are based mostly on a 2000 calorie food regimen.

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This aloo methi recipe put up from the archives (June 2010) has been republished and up to date on 15 January 2021.



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