Aloo Methi (in English Potatoes & Fenugreek leaves) are a lovely combination together. Both my mom and mom-in-law have their own recipes of making Aloo Methi.
This Punjabi Aloo Methi Recipe that I am posting here is my mom-in-law’s recipe. She makes absolutely fantastic Aloo Methi. I was surprised to know that the ingredients used were minimal and still the recipe tastes fabulous. This Aloo Methi recipe has a lot of flavor and bitterness of Methi (Fenugreek) leaves combined with the humbleness of potatoes. It is less spiced and a dry vegetable sabzi.
My mom makes methi aloo with garlic and onions and it has a different taste and flavor than this recipe.
My mom-in-law makes the Aloo Methi in butter and the butter gives it a nice and smooth taste. You can also use any good vegetable oil to make the Aloo Methi. I made the Aloo Methi recipe for the first time in Mustard oil and the recipe had that sharp and pungent mustard taste to it. Nevertheless it was great.
I have also had Aloo Methi made with baby potatoes and this Aloo Methi too tasted awesome. I know of someone who likes Aloo Methi only made with baby potatoes and that too baby potatoes with the skin.
Whenever I get my hands on Methi leaves in the market, the first thing that comes to mind is making this recipe. At home, we usually have this with rotis and curd. You could even make this dish as a side vegetable in your main course.
Update: The pics have of Aloo Methi have been updated on 20 Sep 2012. In the pics the same recipe has been made with baby potatoes.
Aloo Methi Recipe details are given below:
- 3 to 4 cups of methi leaves, chopped
- 3-4 medium size potatoes or 10-12 baby potatoes
- 1 or 2 green chilies, chopped
- ½ tsp red chili powder (optional)
- ½ tsp turmeric powder (optional)
- 2 tbsp butter or mustard oil or any sunflower oil
- rock salt or regular salt as required
- Remove the leaves from the stems of the Methi.
- Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
- Now chop the 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.
- In a kadhai, heat up the butter or oil.
- Add the potatoes first.
- Saute the potatoes for some mins till they get half cooked and light browned.
- Now add the fenugreek leaves.
- Also add the green chili, red chili powder, turmeric powder and salt.
- Give a nice stir and let the veggies cook on a medium flame uncovered.
- The fenugreek leaves will start to leave water.
- Lower the flame and cook the veggies for 5-6 minutes more.
- Keep on checking the sabzi after a gap of 2-3 minutes.
- If you see that the potatoes are not cooked and the water has dried, then add 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.
- 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.