Monday, 17 July 2017

How to make Aloo Methi | Punjabi fenugreek potato vegetable

Recipe of Aloo Methi | Punjabi fenugreek potato vegetable

Punjabi Aloo Methi/punjabi aloo methi is a delicious classic traditional Indian stir fry dish in which methi and potatoes are cooked with Indian spices and served with Indian flat-bread. It is a popular dry vegetable made in punjabi style. It has a beautiful garlicky flavor with the aroma of Indian spices. Dry mix vegetable is a quick and easy recipe which can be made in jiffy.

aloo methi, fenugreek, methi masala

You can check out more recipes of dry vegetables

You will love this authentic Punjabi Aloo methi sabji which is a perfect accompaniment with the roti. It is a quick one pot meal which you can pack for tiffin with Indian flat-bread or steamed rice. Aloo Methi is a comfort food which can be prepared quickly and goes wonderfully with roti, parantha and naan.

aloo methi, fenugreek

If you are looking for punjabi recipe, you can check out Punjabi Baingan BhartaPunjabi dum alooPunjabi Aloo wadiPunjabi aloo gobhiBlack chickpeas curryMakki ki roti sarson ka saagPunjabi Kadi pakoda and many more.

Lets start with the recipe :

Preparation Time   Cooking time Total Time Yield
10 minutes20 minutes30 minServes 2 

Recipe Type : lunch
Cuisine : Indian

Ingredients for Aloo Methi :
  • 4 bowl chopped methi leaves/fenugreek leaves 
  • 3 chopped potatoes (aloo)
  • 1/2 teaspoon cumin seeds
  • pinch of asafoetida/hing
  • 1 small piece of chopped ginger/adrak
  • 6 chopped cloves of garlic
  • 2 chopped green chillies
  • 1 red dry chilly
  • 1 finely chopped onion
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon coriander powder
  • pinch of red chilly powder
  • Salt according to taste
  • Oil
Preparation :
  • Remove the leaves from the stems of methi/fenugreek leaves
  • Wash the leaves in running water thoroughly till they are clean
  • Chop the fenugreek leaves/methi finely
  • In a deep non-stick pan or thick non stick kadhai, heat 1 tablespoon of oil
  • Add cumin seeds and asafoetida in it
  • When it splutter, ginger, garlic, dry red chilly and green chilly in that
  • Add chopped onion and potatoes and mix it
  • Add turmeric, garam masala, coriander powder, pepper, chilly powder and salt in it
  • Add chopped methi/fenugreek leaves in it and cover it with a lid, cook it on low flame
  • Check it occasionally and stir, cook it for 15 minutes or more (as required) till it is cooked
  • Add 1/2 teaspoon more oil in it and cover it with a lid for a minute 
  • When potatoes and methi are cooked, it is ready to serve
  • Serve hot with Indian flatbread and raita 
aloo methi, fenugreek

9 comments:

  1. I definitely can't resist this dish. After all, potato is always a call, and with spices, hailed many times over and over again.

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  2. It is a flavourful dish indeed

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  3. That's one of our family favorite. In fact, we love methi in most dishes.

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  4. I can't resist a good potato dish. This looks wonderful!

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  5. Love Indian potato dishes! Can taste it from here!

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  6. This is a good side with with lots of benefits of methi leaves.

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  7. This dish looks so delightful, Ritu! Can't wait to give it a try!

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