Aloo Methi is a traditional Indian dish that is a staple in many households. It is a simple, yet flavorful dish that is made with potatoes and fenugreek leaves, and is a great option for those who are looking for a nutritious and satisfying meal. This dish is easy to make, can be customized to suit individual tastes and preferences, and is a great option for those who are looking for a vegetarian or vegan meal.
The main ingredients in the Aloo Methi recipe are potatoes and fenugreek leaves, which are also known as methi. The potatoes are cooked until they are soft and tender, while the methi leaves are added to the dish for flavor and nutrition. To make this dish, the potatoes are first sautéed with spices and herbs, such as cumin seeds, turmeric, coriander, and garam masala. The methi leaves are then added to the dish, and everything is simmered until the flavors have melded together.
One of the great things about Aloo Methi Sabji is that it is a nutritious and healthy dish. Potatoes are a great source of carbohydrates and fiber, while methi leaves are a good source of iron and other essential vitamins and minerals. Additionally, the spices and herbs used in this dish are known for their health benefits, such as turmeric, which is a powerful anti-inflammatory agent, and cumin, which has been shown to aid in digestion and improve gut health.
Aloo Methi Sabji is also a great option for those who are looking for a vegetarian or vegan meal. It is naturally meat-free and can be made without the use of any animal products, making it a great option for those who are following a vegetarian or vegan diet.
In addition to being nutritious and healthy, Aloo Methi is also a versatile dish. It can be served as a main dish or as a side dish, and can be paired with a variety of other dishes to create a delicious and satisfying meal. It is a great option for those who are looking for a quick and easy meal, and is perfect for those who are short on time but still want a satisfying and delicious meal.
Aloo Methi is also a great option for meal prepping. It can be made in advance and stored in the refrigerator for later consumption. When it is time to eat, it can be reheated in the microwave or on the stove, making it a convenient option for busy days.
How to make Aloo Methi
- Heat oil in a pan on medium heat.
- Add cumin seeds and let them crackle for a few seconds.
- Add onion and garlic and cook until the onion is soft and translucent.
- Next, add the cubed potatoes, turmeric, and salt. Give it a good mix and cook covered over medium-low heat until the potatoes are about 80% cooked, stirring occasionally in between, about 8-10 minutes.
- Add the chopped methi leaves, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
- Cover the pan and cook for 10 minutes or until the potatoes are soft and cooked through. Stir occasionally.
- Serve hot with roti or rice. Enjoy!
Aloo Methi is a traditional Indian dish that is a staple in many households. It is a nutritious and healthy dish that is easy to make, customizable, and can be served as a main dish or as a side dish. Whether you are looking for a quick and easy meal, a vegetarian or vegan meal, or a healthy and nutritious meal, Aloo Methi is sure to satisfy. So, next time you are looking for a delicious and nutritious meal, give Aloo Methi a try!
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Aloo Methi | Aloo Methi recipe | Aloo Methi Ki Sabji
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Cuisine: Indian
- Diet: Vegan
Ingredients
- 2 medium sized potatoes, peeled and cubed
- 1 cup fresh methi (fenugreek leaves), chopped
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
Instructions
- Heat oil in a pan on medium heat.
- Add cumin seeds, mustard seeds and let them crackle for a few seconds.
- Add onion and garlic and cook until the onion is soft and translucent.
- Next, add the cubed potatoes, turmeric, and salt. Give it a good mix and cook covered over medium-low heat until the potatoes are about 80% cooked, stirring occasionally in between, about 8-10 minutes.
- Add the chopped methi leaves, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
- Cover the pan and cook for 10 minutes or until the potatoes are soft and cooked through. Stir occasionally.
- Serve hot with roti or rice. Enjoy!
Notes
- To minimize the bitterness of methi, try this simple trick: sprinkle salt over the cleaned methi leaves and let it sit for 10-15 minutes, then squeeze out the excess water.
- If fresh methi is unavailable, kasuri methi is a dried alternative. Keep in mind that drying concentrates the bitter flavor, so use sparingly – about 1/4 cup of dry-roasted, crushed leaves can be added.
- To balance out the bitterness, consider adding 1 teaspoon of sugar or jaggery or lemon juice in the recipe.
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