Aloo Methi (आलू मैथी) is a popular dry veg of Indian cuisine made with fenugreek leaves, potatoes and basic spices. This is quick, easy and delicious recipe. This winter special methi aloo ki sabji is vegan and gluten free. Fenugreek leaves are known as methi in hindi. In Indian cuisine we can not imagine any dry vegetable without potato like aloo palak, shimla mirch aloo ki sabji, sem aloo and so many vegetables.
Fenugreek leaves are very nutritious. These have medicinal benefits. Fenugreek leaves are good source of proteins, vitamins, potassium, magnesium and so many minerals. Aloo methi is a simple dry veg which is prepared with chopped fresh green fenugreek leaves, chopped potatoes and basic Indian spices like cumin seeds, turmeric powder, red chilli powder, coriander powder and amchoor powder.
It can be served with roti, paratha or puri along with curd. This aromatic methi aloo ki sabji can be served as a side dish.
Cuisine: North Indian
Course: Main Course
Prep Time: 15 minutes
Cook Time: 20 minutes
Serving: 3
Asetoefida (Hing) - 1/4 Tsp
Cumin (Jeera ) - 1 Tsp
Red Chilli Powder – ½ Tsp
Fresh Chopped Fenugreek / Methi Leaves - 2 Cups
Coriander (Dhaniya) Powder - 1 Tbsp
Turmeric (Haldi) - 1/2 Tsp
Salt - 1 Tsp
Dry Mango (Aamchur) Powder - 3/4 Tsp
Raw Potatoes – 3 Medium
Peel and cut potatoes in small size and wash.
Heat the oil in a heavy bottomed pan or kadhai. Add the cumin seeds, asafoetida.
When cumin splutters add turmeric powder.
Add the potatoes and methi. Now add salt and mix well. Cover and cook over low heat for 15 minutes or till the potatoes are cooked well.
Remove the lid and stir in between. Repeat this 2-3 times. This is to ensure that the dish does not burn. When potatoes completely cook, add coriander powder, chilli powder and amchoor powder.
Mix well and remove from heat. Serve hot with rotis and dal or rice and dal.
Fenugreek leaves are very nutritious. These have medicinal benefits. Fenugreek leaves are good source of proteins, vitamins, potassium, magnesium and so many minerals. Aloo methi is a simple dry veg which is prepared with chopped fresh green fenugreek leaves, chopped potatoes and basic Indian spices like cumin seeds, turmeric powder, red chilli powder, coriander powder and amchoor powder.
It can be served with roti, paratha or puri along with curd. This aromatic methi aloo ki sabji can be served as a side dish.
Cuisine: North Indian
Course: Main Course
Prep Time: 15 minutes
Cook Time: 20 minutes
Serving: 3
Ingredients:
Mustard Oil - 2 TbspAsetoefida (Hing) - 1/4 Tsp
Cumin (Jeera ) - 1 Tsp
Red Chilli Powder – ½ Tsp
Fresh Chopped Fenugreek / Methi Leaves - 2 Cups
Coriander (Dhaniya) Powder - 1 Tbsp
Turmeric (Haldi) - 1/2 Tsp
Salt - 1 Tsp
Dry Mango (Aamchur) Powder - 3/4 Tsp
Raw Potatoes – 3 Medium
Instructions:
Wash the methi leaves thoroughly and chop finely.
Peel and cut potatoes in small size and wash.
Heat the oil in a heavy bottomed pan or kadhai. Add the cumin seeds, asafoetida.
When cumin splutters add turmeric powder.
Add the potatoes and methi. Now add salt and mix well. Cover and cook over low heat for 15 minutes or till the potatoes are cooked well.
Remove the lid and stir in between. Repeat this 2-3 times. This is to ensure that the dish does not burn. When potatoes completely cook, add coriander powder, chilli powder and amchoor powder.
Mix well and remove from heat. Serve hot with rotis and dal or rice and dal.
Tips:
- Methi leaves has bitterness so don’t worry. To remove its bitterness sprinkle some salt over it. Mix well and keep aside for 15 minutes. Then squeeze the leaves with your hand and remove all water.
- You can use baby potatoes. Don’t peel the skin. It enhances the taste.
Comments
Post a Comment