Aloo methi recipe

Aloo Methi is a popular combination of potatoes and fresh methi leaves, normally made in Punjabi cuisine. I have tried this aloo methi recipe many times, but I never knew that the authentic Punjabi aloo methi is made in this way until I saw the Tarla Dalal recipe book. This aloo methi can be had with rotis and even for sambar or rasam rice.
Here is the aloo methi recipe.

Aloo methi is now a staple combo in our house during winter. In the South of India, I have seen tiny methi leaves, after relocating to Singapore I happened to see slightly bigger leaves in a big bunch. Heard from friends that we get like this in Mumbai and Delhi.

Methi leaves are used in South Indian cuisine as well. If you haven’t tried the South Indian Methi leaves sambar or the Methi puliyodarai and Vendaya keerai paruppu usili do give this a try. Methi leaves called as Vendaya keerai in Tamil, are highly nutritious and we can grow this easily in our home garden too.

Also check out, Methi paneer, Beetroot thepla, Methi Khakra

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Aloo methi recipe

Punjabi aloo methi recipe

Course Accompaniments, Main Course

Cuisine Indian

Keyword Dry curry

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3

Author Jeyashri suresh

Ingredients

• 2 potato boiled and cut into cubes
• 1 cup methi leaves finely chopped
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1 tsp ginger grated
• 1 onion finely chopped
• 2 green chili slit into 2
• 1 red chili broken
• 2 tsp garlic finely chopped
• 1 tsp coriander powder
• ½ tsp red chili powder
• ½ tsp turmeric powder
• Salt as needed
• 2 tsp lemon juice

Instructions

• In a pan add oil and add the cumin seeds.
• When it starts to crakle, add 2 slit green chilis and 1 broken red chili
• Add grated ginger and finely chopped garlic.
• Saute for few seconds.
• Add 1 finely chopped onions and add little salt.
• Saute till the onions become translucent.
• Add coriander powder, red chili powder and turmeric powder and give it a quick mix.
• Immediately add the boiled and cubed potato. Ensure the masalas won’t get burnt in oil.
• Mix well and cook for few minutes. Saute in between.
• Now add 1 cup of finely chopped methi leaves.
• Mix well and cook for 2 minutes. Methi gets cooked so fast.
• You can either add ½ tsp of amchur powder while adding other powders.
• If you do not have amchur powder, squeeze ½ portion of lemon (I used Indian lemon)
• Mix well and switch off the stove.
• Aloo methi sabzi is ready.

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Notes

1. Aloo methi pairs well with plain rice and dal or chapati

2. You can put this into a wrap and send this for lunch box too.

3. Adding lemon juice helps to overcome the bitterness of methi leaves, yo0u can add amchur powder instead.

4. Aloo methi pairs well with South Indian meal too

• In a pan add oil and add the cumin seeds.
• When it starts to crackle, add 2 slit green chilis and 1 broken red chili
• Add grated ginger and finely chopped garlic.
• Saute for a few seconds.

• Add 1 finely chopped onions and add little salt.
• Saute till the onions become translucent.
• Add coriander powder, red chili powder and turmeric powder and give it a quick mix.

• Immediately add the boiled and cubed potato. Ensure the masalas won’t get burnt in oil..

• Mix well and cook for a few minutes. Saute in between.

• Now add 1 cup of finely chopped methi leaves.
• Mix well and cook for 2 minutes. Methi gets cooked so fast.
• You can either add ½ tsp of amchur powder while adding other powders.

• If you do not have amchur powder, squeeze ½ portion of lemon (I used Indian lemon)

• Mix well and switch off the stove.
• Aloo methi sabzi is ready.

• Notes:
• Aloo methi pairs well with plain rice and dal or chapati
• You can put this into a wrap and send this for lunch box too.
• Adding lemon juice helps to overcome the bitterness of methi leaves, you can add amchur powder instead.
• Aloo methi pairs well with South Indian meals too.