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aloo-methi

Aloo Methi | Aloo Methi recipe | Aloo Methi Ki Sabji

  • Author: Barasha's Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Cuisine: Indian
  • Diet: Vegan

Scale

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

  1. Heat oil in a pan on medium heat.
  2. Add cumin seeds, mustard seeds and let them crackle for a few seconds.
  3. Add onion and garlic and cook until the onion is soft and translucent.
  4. 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.
  5. Add the chopped methi leaves, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
  6. Cover the pan and cook for 10 minutes or until the potatoes are soft and cooked through. Stir occasionally.
  7. 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.

Keywords: aloo methi, aloo methi recipe, aloo methi sabzi, aloo methi ki sabji, aloo methi sabji

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