Aloo Methi Fry Sabzi – Baby Potatoes And Fenugreek Leaves Dry Fry

Aloo Methi Fry is a classic Punjabi dish made with potatoes and fresh methi leaves. Punjabi Methi Aloo Ki Sabzi is a dry potato preparation that is popular in North India. Methi Aloo is an excellent side dish and you can be rest assured there won’t be any leftovers!

Goodness of Methi:

Fenugreek (Methi) is helpful in bringing down blood sugar levels in diabetics. It lowers cholesterol levels, reduces inflammation, effectively treats digestive disorders, mouth ulcers and boils.

Aloo Methi Fry Punjabi Recipe:

Fenugreek leaves potato stir-fry is a healthy and tasty combination and goes real well with Phulkas or as a side dish with Jeera Rice. Punjabi Alu Methi recipe is a delicious vegetarian dish made with baby potatoes, fresh fenugreek leaves, and a subtle mix of spices.

How to make Alu Methi ki Sabzi with step-by-step-pictures:

For Methi Alu, firstly, boil or pressure-cook alu. Once the pressure releases, remove the baby potatoes and peel them. Set aside.

Ingredients

Meanwhile, pick the methi leaves and keep them immersed in a big bowl of water for about 5 minutes. The dirt will settle at the bottom. Remove the fenugreek greens and place the greens in another bowl of clean water, while discarding the dirty water. Repeat the process till the water runs clean.
Finely chop the onion, methi leaves and coriander leaves; slit the green chilli.
In a non-stick pan, heat oil over medium heat and put in the cumin seeds. Once they start to splutter, add the minced ginger, garlic, chopped onion and green chilli and stir fry for 4-5 minutes till the onion slices turn brown.

Next add the turmeric powder, red chilli powder, coriander powder, dry mango powder and sauté till all the masalas are well blended.

Toss in the methi leaves and stir fry for 1-2 minutes. Add garam masala powder, salt and mix well.

Add the boiled potatoes, give it a good mix and cook for a further 2 minutes till the potatoes are well coated with the spices.

Garnish with fresh coriander leaves. Finally, add a dash of lime juice.

Methi Aloo

Serve Aloo Methi as side dish with Jeera Rice or Rotis.

If you are searching for more potato recipes, then do try out Potato and Pumpkin Curry.

Methi Alu Fry Recipe details below:

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.

Course Side Dish

Cuisine Punjabi

Prep Time 20

Cook Time 15

Total Time 35

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.