aloo methi recipe, how to make punjabi aloo methi recipe

Aloo Methi Recipe: Dry Aloo Methi Recipe, How to make Aloo Methi Recipe

aloo methi recipe with step by step photos – punjabi aloo methi recipe made with minimal ingredients and a family recipe.

potatoes and fenugreek leaves are a lovely combination together. at home i make aloo methi two ways. one is this punjabi recipe and the other is my mom’s version of methi aloo with garlic and onions

this aloo methi recipe has a lot of flavor and bitterness of methi (fenugreek) leaves combined with the earthy flavor and taste of potatoes. it is less spiced and a dry vegetable sabzi.

sometimes we make aloo methi in butter and the butter gives a nice flavor and taste. you can also use any good vegetable oil to make the aloo methi. i have also made aloo methi in mustard oil and the recipe had that the pungent mustard taste to it, which we like.

you can make aloo methi with regular potatoes or baby potatoes. with either of them, the recipe tastes good.

at home, we usually have aloo methi with rotis and curd. you could even make this dish as a side vegetable with your main course.

lets start step by step punjabi aloo methi recipe:

1. remove the leaves from the stems of the methi/fenugreek leaves. rinse the leaves thoroughly in running water. see that the leaves are clean and devoid of any muddy particles on them. removing the leaves takes a lot of time. whenever i get a bunch or bunches of methi leaves, i remove the leaves and keep them in a box in the refrigerator. so whenever i need methi, i just take the amount required. they stay good for about a week in the fridge. in india, we don’t get very bitter leaves. if the leaves are very bitter, then after rinsing, sprinkle some salt on the methi leaves and mix well. leave to stand for 15 to 20 minutes. later squeeze the leaves lightly in your palms and then rinse again once.

rinse methi or fenugreek leaves very well in running water

2. now chop the fenugreek leaves. you could do this with a knife or chop them in a food processor. while chopping in the food processor, make sure you do not chop it to fine or make a paste of it.

chop methi or fenugreek leaves

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

add aloo in kadai

4. in a kadai or pan, heat up the butter or oil. add the potatoes first.

sauting aloo

5. saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges.

sauting aloo pr potatoes

6. add the chopped green chilies and asafoetida. stir. if you don’t have green chilies, then just add about ¼ to ½ tsp of red chili powder.

add chilli to aloo or potatoes

7. now add the chopped fenugreek leaves.

add methi or fenugreek leaves

8. stir very well.

mix aloo methi

9. add salt.

add salt to aloo methi recipe

10. give a nice stir and let the methi leaves cook on a medium flame uncovered.

cooking aloo methi recipe

11. the methi will start to leave water. lower the flame and cook the leaves for 5-6 minutes more.

making aloo methi recipe, punjabi aloo methi recipe

12. you should see the leaves wilted and cooked completely. the liquids should dry up. continue to saute for 2 to 3 minutes more once all the water has dried up. some oil should release from the sabzi. there should be no moisture in this dish. if you see that the potatoes are not cooked and the water has dried, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked. when the veggies are done and if there is any water left, then dry the water. the end dish should be dry and not watery.

aloo methi recipe, aloo methi

when the aloo methi is done, you could add some more butter and mix it with the veggies. serve the aloo methi with parathas, rotis or rice-dal combo.

Aloo  Methi note: in the step by step pics, aloo methi is made with regular potatoes. the final pics have baby potatoes.

if you are looking for similar recipes then do check aloo gobi, aloo paratha, methi thepla, methi mushroom, aloo palak and methi aloo with baby methi leaves.

punjabi aloo methi recipe below:

4.7 from 7 reviews
aloo methi recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
punjabi methi aloo - potatoes with fenugreek leaves made in punjabi style.
AUTHOR:
RECIPE TYPE: side
CUISINE: north indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 3.5 to 4 cups of tightly packed methi leaves/fenugreek leaves
  • 250 gms potatoes, about 3 to 4 medium size potatoes/aloo or 12-15 baby potatoes
  • 1 or 2 green chilies/hari mirch, chopped or ¼ to ½ tsp red chili powder/lal mirch powder
  • 1.5 to 2 tbsp butter or mustard oil or any vegetable oil
  • rock salt or regular salt as required
INSTRUCTIONS
  1. remove the leaves from the stems of the methi/fenugreek leaves. rinse the leaves thoroughly in running water. see that the leaves are clean and devoid of any muddy particles on them.
  2. now chop the fenugreek leaves. you could do this with a knife or chop them in a food processor. while chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
  3. rinse, peel and chop the potatoes into small cubes or squares.
  4. in a kadai or pan, heat up the butter or oil. add the potatoes first.
  5. saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges.
  6. add the chopped green chilies and asafoetida. stir. if you don't have green chilies, then just add about ¼ to ½ tsp of red chili powder.
  7. now add the chopped methi/fenugreek leaves. stir very well.
  8. add salt. give a nice stir and let the methi leaves cook on a medium flame uncovered.
  9. the methi will start to leave water. lower the flame and cook the leaves for 5-6 minutes more.
  10. you should see the leaves wilted and cooked completely. the liquids should dry up. continue to saute for 2 to 3 minutes more once all the water has dried up. some oil should release from the sabzi. there should be no moisture in this dish.
  11. if you see that the potatoes are not cooked and the water has dried, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked. when the veggies are done and if there is any water left, then dry the water. the end dish should be dry and not watery.
  12. when the aloo methi is done, you could add some more butter and mix it with the veggies. serve the aloo methi with parathas, rotis or rice-dal combo.
NOTES
If using baby potatoes, then keep the skin on. If making for fasting, then add rock salt/sendha namak.
NUTRITION INFORMATION
SERVING SIZE: 3-4




{ 33 Responses }

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  1. Rajib says

    Aloo methi really delicious recipe yet easy to cook, the best part of your blog is step by step pics of your cooking.

    Thanks for sharing…………………..

  2. megha says

    Hi, all ur recipes r very useful. Whenever i try something new i have a look to ur receipes. Ur recipes r simple n yummy. Thanks a lot

  3. manjula says

    Dassana,
    God bless u… May u post such lovely recipes
    For last 3 months this the n the time I am cooking this aloo methi… I just loooove this….
    Thanks
    Manjula

  4. Sonia Vaidya says

    Hello Dassana,
    Juniors or Seniors, experienced or amateur. You make cooking so simple and delicious with your step -by-step photo guidance. Recipes that i have tried were simply awesome and enjoyed by my husband and kid too. Hence I am your fan. You are amazing with your food description too.
    Case : In the past 4/5 months, i have successfully and with WHOLE nutrition made healthy weight loss of 11 kgs. Brilliant as I feel healthy now !!
    My request – Would it be possible for you to share some recipes of medium difficulty which will be helpful for people with my condition. ( Something low fat and healthy. Greens, pulses etc dal preparations. Specially for weight watchers). It will be so nice to continue having your recipes ….

    • says

      thanks sonia for the wonderful comment. there are many recipes on the blog that are healthy and whole. you just have to search the name of the recipe and you will get it, if i have posted. in fact we have posted many dal recipes since dal is a staple at home. you can always reduce the quantity of oil to be added in the dal as per your choice. sometimes the dal tastes good as it is without any tempering too.

  5. cook says

    Thanks for a recipe with few ingredients (a good sign of proper flavor balance!) and I’ll try it as soon as I find fresh methi.
    Why is it better to use raw potatoes instead of boiling the potatoes whole and then skin and cut them? How long should it take to fry the raw potatoes; you mention their quality matters, what do you mean by that (how can I tell)?
    Why do you say to leave the skins on the baby potatoes? Once they’re cut, it doesn’t matter what size of potato you start with, right?
    Do you have recommendations for how to alter this for using dried methi?
    Thank you kindly!

    • says

      boiled potatoes give a different texture than potatoes sauteed directly while cooking the veggies. they absorb the flavor of the spices and even the methi which boiled potatoes cannot absorb. there are many different types of potatoes. some have less starch and some have more. some are new and some are old. so only by experience you come to know, while buying potatoes. keeping the skins keeps the nutrients which are below the peel. you just have to add about 2 to 3 tbsp of dried methi leaves, that too towards the end, after the potatoes are cooked. you can add a few tbsp more of dried methi leaves, if you want.

  6. Ezhilarasi says

    Bunch of thanks for the recipe. Basically I am very weak at cooking but after trying your recipes i got the confidence that I can also prepare delicious foods. All your recipes which I have tried had come out well. If i want to cook something different first i will surf your blog, If the recipe is available, no second thinking immediately i will go to shop and buy things whichever you mentioned under ingredients. thanks a lot. keep posting new recipes for new cooks like me.

  7. Mitchelle says

    Hi,

    Thanks for your recipes. I have tried quite a few of them and they are yummy. I tried the aloo methi today and this too was delicious. Only issue is that even after keeping it on the stove for really long, the potatoes were still not very soft. What should I do ?

  8. Anupama Arurkar says

    hi Dassana
    I don’t know how to thank you. I am not a very good cook. I had earlier , sometimes, tried out few recipes from net, but was never successful. I cooked your Aloo methi, and it turned out to be very well…

    • says

      thanks anupama for the positive feedback. do try more recipes and feel free to ask any query. with time and practice you will master many recipes and become a good cook. happy cooking.

  9. Khushi says

    Hi Dassana

    Fab recipe. I have never tried making aloo methi gave it a go today the family loved it. It was yummy thank you for sharing your fantastic recipes. I am going to try the pav bhaji this weekend!

  10. says

    Hi Dasanna,

    I really like the way u present ur recipes step by step. I am newly married and don’t know much about cooking.

    Whenever my husband asks to make any new dish I make it as u guide it. All dishes get perfect and yummy.

    Thank you so much, keep up the good work

  11. Ashwini says

    Hi Dassana,
    This is a super simple and absolutely tasty curry…I was quite sceptical when I was making it yesterday for dinner due to the fact that there were minimal ingredients and if the methi leaves will get bitter, but I was pleasantly surprised with the end result. This is a must try recipe , especially if one likes the flavour of methi leaves. Thank you.

    • says

      thanks ashwini. on the looks of it, it looks very simple. only when its had, one knows how delicious the aloo methi is. minimal ingredients which bring out the flavors of methi so well.

  12. Swati Roy says

    first time I tried aloo methi recipe. I tried it not with fresh methi leaves, but with kasoori methi. And it was amazing in taste. And my experiment was successful.

  13. Heena Rangwani says

    Hi Dassana,

    After the french bean aloo was a success, I decided to try another one of your recipes. This time I picked Methi Aloo. Earlier I used to make it sindhi style with tomatoes and powdered masalas but this time I decided to try your mother-in-law’s version.

    Chopping the methi by hand is very tedious so it was a great tip to give it a whir in the mixer.

    After it was done I tasted it and I found it very bitter. I was nervous that the children may not like it. So I quickly made some baingan aloo from one of your recipes. Then the thought occured that I had never served them baingan before!! What if they reject both veggies?? They would return starving from school and I couldn’t afford to have a melt down on my hands. So I made yet another of your recipes…dal fry, and kept my fingers crossed.

    Here’s the verdict.

    They loved the methi aloo!!! And ate up the daal fry too! But did not accept the baingan, which I gladly ate and enjoyed.

    All recipes were so simple and well illustrated. I had no problem following them and they were all tasty too. Thanks and keep up the good work.

    regards,
    Heena