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.