Easiest Way to Cook Perfect Aloo Methi

Aloo Methi. Aloo methi recipe With video and step by step photos - potatoes with fenugreek leaves made in North Indian style. Sometimes we make aloo methi in butter and the butter gives a nice flavor and taste. This Aloo Methi was quite a winter staple in my home and is best enjoyed with flatbread like roti.

Ingredients of Aloo Methi

1. You need 1 of fenugreek big bowl freshly chopped leaves.
2. Prepare 6 - 8 of potatoes big sized.
3. It's 1 of green chilli.
4. It's 1 1/4 teaspoons of cumin seeds.
5. Prepare 1 1/2 teaspoons of coriander powder.
6. It's 1 tablespoon of of neutral oil.
7. Prepare to taste of salt.

Fenugreek is a green leafy vegetable with a unique taste that is packed with nutrients. aloo methi is an everyday Punjabi sabzi. easy, tasty and awesome. Yet, every time you taste it, potatoes Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi. Aloo methi recipe -How to makeAloo Methi, Learn the recipeAloo Methi by vahchef. For all recipes, Sukka Aloo methi dry curry, a Indian vegetarian Simple side dish for chapthi and roti. side ingredient with other vegetables. aloo methi is one such potato based dry variant curry mainly i have posted quite a few dry variants of indian sabzi recipes, but aloo methi recipe is very unique with.

Aloo Methi step by step

1. Remove the leaves from the stems of the methi/fenugreek leaves. Rinse the leaves thoroughly in running water..
2. Chop the fenugreek leaves, either with a knife or chop them in a food processor. If you are using a 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..
4. Heat up oil in pan. Add the chopped green chilies and stir..
5. Then add the potatoes. Saute the potatoes for around 5-8 minutes till they start looking crisp and are lightly browned from the edges. Poke the potatoes to see if they are half cooked..
6. If you don't have green chilies, then just add about ½ tsp of red chili powder. Now add the chopped methi/fenugreek leaves. stir very well..
7. Add salt. Stir well and let the methi leaves cook on a medium flame uncovered..
8. The methi will start to leave water. lower the flame and cook the leaves for 5-10 minutes more covered..
9. The leaves should start to dry up. Continue to saute for 2 to 3 minutes more once all the water has dried up..
10. Should the potatoes still be a bit hard are not completely cooked, then sprinkle 2-3 tbsp of water, so that the potatoes get cooked. Mix for another 3-5 minutes. The end dish should be dry and not watery..
11. When the aloo methi is done, you could add some butter to give it a richer flavor..

Aloo methi recipe - a dry vegetable dish aka sabzi made with potatoes and fenugreek leaves. This sabzi goes well with roti or paratha. Methi leaves or fenugreek leaves are very nutritious. Aloo Methi is a lovely combination Potato and Fenugreek leaves cooked with spices. The taste of potatoes with slight bitterness of fenugreek leaves is a great treat to the taste buds.