aloo methi recipe how to make aloo methi ki sabji

When it comes to authentic Indian cuisine, Aloo Methi recipe stands out as a humble yet flavorful dish that has been a household favorite for generations. This classic North Indian dish combines the earthy flavor of fenugreek leaves (methi) with the comforting taste of potatoes (aloo), resulting in a wholesome and delicious side dish that pairs beautifully with roti, paratha, or even rice. Whether you are a seasoned cook or a beginner, this recipe is simple to prepare, requires minimal ingredients, and guarantees a burst of flavors in every bite.

about of aloo methi recipe :

In the tapestry of Indian cuisine, few dishes evoke the warmth and nostalgia quite like Aloo Methi. This humble yet flavorful dish combines the earthiness of potatoes with the aromatic bitterness of fenugreek leaves, creating a symphony of flavors that speaks to the soul. Join us on a culinary journey as we delve into the essence of Aloo Methi, exploring its ingredients, preparation techniques, and the deeper human connections it embodies. Aloo Methi recipe, literally translating to potatoes and fenugreek leaves (methi), is a classic vegetarian dish cherished across India. It marries the subtle bitterness of fresh fenugreek leaves with the comforting texture of potatoes, seasoned delicately with spices that vary from region to region.

Equipments:

1. Mixer Grinder of any type Buy now
2. Any Utensil Like Bowl Buy now
3. Teaspoon Buy now

Ingredients of aloo methi recipe:

• Potatoes : 3 medium-sized
• Fenugreek Leaves : 2 cups of fresh methi leaves
• Oil: 2-3 tablespoons
• Cumin Seeds: 1 teaspoon.
• Garlic: 4-5 cloves, finely chopped.
• Green Chilies: 2, finely chopped (adjust to taste).
• Turmeric Powder : ½ teaspoon.
• Red Chili Powder: ½ teaspoon (optional).
• Coriander Powder : 1 teaspoon.
• Salt: To taste.
• Garam Masala: ½ teaspoon (optional).

how to make aloo methi :

1.Wash the fresh fenugreek leaves thoroughly to remove any dirt and grit. Chop thum rogalaya and set aside.

2. Heat oil in a pan on medium flame. Add cumin and let it splutter. Then, add chopped potatoes and fry until golden brown.

3. Add cumin seeds in hot oil and let it splutter. When they start crackling, add chopped garlic and green chillies. Fry the garlic until golden and aromatic.

4. Add chopped potatoes and stir well and apply tempered oil and spices on them. Add turmeric powder, red chili powder and coriander powder. Mix well.

5. When the potatoes are partially cooked, add chopped fenugreek leaves to it. Sprinkle salt and mix well.

6. Fenugreek leaves will release water, which will help them cook. Cook for 8-10 minutes while stirring occasionally.

7. Once the potatoes and fenugreek leaves are completely cooked, sprinkle garam masala if desired. Give it a final mix and cook for another minute.

8. Switch off the flame and serve hot with roti, paratha and rice. You can also garnish it with a few drops of lemon juice for added freshness.

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Print Recipe

aloo methi recipe how to make aloo methi ki sabji

Author: Varshit Panwar Cooking Method: FRYING Cuisine: Indian Recipes Courses: ALL RECIPES, VEGETABLES

Difficulty: Intermediate

Servings: 4

Best Season: Winter

Description

Aloo Methi recipe is a classic North Indian dish made with potatoes, fresh fenugreek leaves, and spices. The earthy flavor of fenugreek blends perfectly with the softness of potatoes, creating a wholesome and aromatic meal. Simple to prepare, it pairs well with roti, paratha, or steamed rice.

Ingredients

Servings

• 2 cup Potatoes
• 2 cup Fenugreek Leaves
• 1 tbsp Oil
• 1 tsp Cumin Seeds
• 1 tsp Garlic
• 2 Green Chilies
• ¹⁄₂ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• ¹⁄₂ tsp Coriander Powder
• as per required Salt
• 1 tsp Garam Masala

Instructions

1. Wash the fresh fenugreek leaves thoroughly to remove any dirt and grit. Chop thum rogalaya and set aside.

1. Heat oil in a pan on medium flame. Add cumin and let it splutter. Then, add chopped potatoes and fry until golden brown.

1. Add cumin seeds in hot oil and let it splutter. When they start crackling, add chopped garlic and green chillies. Fry the garlic until golden and aromatic.

1. Add chopped potatoes and stir well and apply tempered oil and spices on them. Add turmeric powder, red chili powder and coriander powder. Mix well.

1. When the potatoes are partially cooked, add chopped fenugreek leaves to it. Sprinkle salt and mix well.

1. Fenugreek leaves will release water, which will help them cook. Cook for 8-10 minutes while stirring occasionally.

1. Once the potatoes and fenugreek leaves are completely cooked, sprinkle garam masala if desired. Give it a final mix and cook for another minute.

1. Switch off the flame and serve hot with roti, paratha and rice. You can also garnish it with a few drops of lemon juice for added freshness.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Carbohydrate 30g10%

Dietary Fiber 4g16%

Protein 5g10%

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Vitamin A 10 IU

Vitamin C 15 mg

Iron 12 mg

Phosphorus 500 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cook Potatoes Properly: Parboil or chop into small pieces to ensure even cooking.

Add Spices Gradually: Adjust spices to your taste, especially red chili powder and turmeric, for balanced flavors.

Avoid Overcooking: Cook fenugreek just enough to retain its texture and nutrition.

Balance Flavors: Add a pinch of sugar or squeeze lemon juice to balance the dish's flavors if needed.

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