Aloo methi recipe With video and step by step photos – potatoes with fenugreek leaves made in North Indian style. This delicious Punjabi aloo methi recipe is 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 it. I have also made it in mustard oil and the recipe had that pungent mustard taste to it, which we like.
You can make it with regular potatoes or baby potatoes. With either of them, the recipe tastes good.
At home, We usually have aloo methi with roti or plain parathas and curd. You could even make this dish as a side vegetable with your main course.
Aloo Methi recipe video
How to make aloo methi
Preparation
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.
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 fenugreek leaves.
8. Stir very well.
9. Add salt.
10. Give a nice stir and let the methi leaves cook on a medium flame uncovered.
11. The methi will start to leave the water. Lower the flame and cook the leaves for 5-6 minutes more.
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.
12. When the aloo methi sabzi 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.
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Aloo Methi
By Dassana Amit
Ingredients
- 3.5 to 4 cups tightly packed methi leaves (fenugreek leaves), chopped
- 250 grams potatoes or about 3 to 4 medium size potatoes or 12 to 15 baby potatoes
- 1 to 2 green chilies , chopped or ¼ to ½ teaspoon red chili powder
- 1.5 to 2 tablespoons butter or mustard oil or any vegetable oil
- 1 pinch asafoetida (hing)
- rock salt or regular salt as required
Instructions
preparation
- 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.
- 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.
- Rinse, peel and chop the potatoes into small cubes or squares.
making aloo methi
- In a kadai or pan, heat up the butter or oil. Add the potatoes first.
- Saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges.
- 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.
- Now add the chopped methi/fenugreek leaves. Stir very well.
- Add salt. Give a nice stir and let the methi leaves cook on a medium flame uncovered.
- The methi will start to leave water. Lower the flame and cook the leaves for 5-6 minutes more.
- You should see the methi 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.
- When the aloo methi is done, you could add some more butter and mix it with the veggies. Serve the aloo methi ki sabji with parathas, rotis or rice-dal combo.
Video
Notes
- If using baby potatoes, then keep the skin on. If making for fasting, then add rock salt/sendha namak.
- Note: in the step by step pics, aloo methi is made with regular potatoes. The final pics have baby potatoes.
Nutrition Info Approximate values
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Can we use kasoori methi instead of fresh methi ! I live in Europe and it is not very very hard to find any fresh fenugreek here
you can use kasuri methi. just add 1 to 1.5 tablespoons of it. for a more bitter taste you can add more of it.