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Methi Aloo Recipe

Methi Aloo Sabzi is a super simple and an absolutely delectable vegetable dish which brings out the flavours of methi really well. Aloo Methi Fry recipe with fresh fenugreek leaves and baby potatoes is flavourful, healthy and filling.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Punjabi
Servings: 4
Calories: 128kcal
Author: Shil

Ingredients

  • Baby Potatoes – 1 ½ cups
  • Methi Leaves –1 ½ cups
  • Onion – 1 large
  • Green Chilli – 1
  • Garlic – ½ tsp, minced finely
  • Ginger – 1 tsp, minced finely
  • Jeera/Cumin Seeds – ½ tsp
  • Turmeric Powder – ½ tsp
  • Red Chilli Powder – ½ tsp
  • Dry Mango Powder/ Amchur – ¼ tsp
  • Coriander Powder – ½ tsp
  • Garam Masala Powder – ¼ tsp
  • Salt to taste
  • Oil – ¾ tsp
  • Coriander leaves for garnishing.
  • Lime juice – ½ tsp

Instructions

  • To make Methi Alu, first pressure cook baby potatoes. Peel and keep aside.
  • Wash and pick fenugreek leaves. Rinse methi leaves thoroughly under running water. Coarsely chop the leaves.
  • Finely chop the onion and coriander leaves; slit the green chilli.
  • Heat oil in a pan and sizzle cumin seeds. Tip in finely chopped ginger, garlic, onion and green chilli. Saute till the onion becomes brown.
  • Sprinkle turmeric powder, coriander powder, red chilli powder, garam masala and dry mango powder. Mix well.
  • Add fenugreek leaves and saute for a couple of minutes.
  • Tip in the boiled and peeled potatoes, toss well and cook for a couple of minutes.
  • Garnish with freshly chopped coriander. Drizzle some lime juice.
  • Serve Punjabi Aloo Methi with hot Phulkas or Rice and Dal.

Notes

  • To reduce the bitterness of fenugreek leaves, sprinkle a little salt over the washed and chopped leaves. Keep aside for 10 minutes. Then squeeze out the water before using the methi leaves.
  • Instead of fresh fenugreek leaves, you can also use dried fenugreek leaves (Kasuri Methi). Just dry roast about 1/2 cup of loosely packed kasuri methi on a tawa over low-medium heat. Cool, crush between your palms and add it to the dish after the putting in the potatoes.