Aloo Methi | Punjabi Aloo Methi Ki Sabji | Potatoes with Fenugreek Leaves

I started using methi leaves extensively in my routine after coming to Pune :) And I'm loving it. Both for it's health benefits as well as for the yummy dishes that can be made with them.. Aloo Methi is one such recipe that I'm absolutely in love with. In fact I started liking this more after our trip to Dapoli and having it there in the home stay. You pair anything with potato, it sure is going to taste yum right ;) But this one was very simple with minimal ingredients and the flavour of the methi being beautifully balanced by the slightly fried potatoes. It was just yum. So from then on, I keep my aloo methi simple with minimal flavours and it's definitely very yum with just plain parathas or rotis or rice & dal as well. 

Some other Methi recipes that might pick your interests might be

Methi Paratha

Methi Malai Matar
Methi Dal

I Took: 

Preparation Time: 20 minutes

Cooking Time: 30 minutes

 

Serves : 2-3 persons

I Used:

Aloo	-	2 medium sized - cubed
Methi	-	2 cups heaped (before chopping)
Oil/Butter	-	2 tbsp
Cumin seeds	-	½ tsp
Green Chilly	-	2 nos - slited
Asafoetida	-	¼ tsp
Salt	-	As Needed

The Way:

1. Pluck the fenugreek leaves and discard the stem. Rinse the leaves in water nicely for 2-3 times so that all the mud and dirt sticking onto the leaves get removed

2. Then soak the leaves in salt water for 10 minutes to remove the bitterness of methi. This step is optional. You can omit this step if you do not want. After 10 minutes, squeeze the leaves in your palm to remove water. Then chop them finely and keep aside

3. Rinse, peel and chop the potatoes into bite sized cubes

4. Heat oil/butter in a pan. Splutter the cumin seeds. Then add the cubed potatoes

5. Saute the potatoes for a few minutes till they turn crisp and the edges start turning slightly golden in colour

6. Then add the slit green chillies and asafoetida and give a quick stir

7. Now add the chopped methi leaves and salt and give a stir. Allow the methi leaves to cook on a low flame

8. The methi leaves will start to leave water. Allow them to cook further (5-6 minutes) till the water dries up and the leaves are wilted

9. Saute for another 2-3 minutes after the water has dried up. The sabzi should become completely dry

Serve with parathas or dal-rice combo!

Notes:

• You can use normal potatoes or baby potatoes for this recipe

• To reduce the bitterness of the methi leaves, soak the leaves in salt water for 10 minutes. But if you can, omit this step as the nutrients will be lost by soaking the leaves in salt water

• Instead of green chilly, you can use ½ tsp of red chilly powder as well

Cheers,
Chitz