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Aloo Methi is a simple vegetarian Indian side dish where fresh fenugreek leaves are stir-fried with potatoes and mild spices. Also popularly known as aloo methi sabji, this is usually served with some dal and chapattis or rice. This simple aloo methi recipe is a vegan, gluten-free, nuts & dairy-free dish which incorporates the nutritional benefits of season’s fresh methi leaves or fenugreek leaves.

As the name suggests, the main ingredients of this dry aloo methi recipe are aloo or potatoes and methi or fresh fenugreek leaves. It is tossed in some oil with some chopped garlic, ginger and onions. A handful of spices are added to add some zing to this dish. My version of Punjabi aloo methi has the smokey flavours of coriander powder with some tang from dried mango powder and a splash of fresh lemon juice.

Below is the blog post where you will find the recipe laid out in detail. However, if you are in a hurry then you can click “Jump to the Recipe’ above and read a more concise version of it on the recipe card.

dry aloo methi sabji recipe

Why you will LOVE this easy Aloo Methi recipe?

  • Fresh & Seasonal Ingredients. The taste and aroma that fresh fenugreek leaves bring to this recipe is simply unbeatable. On the top of that it offers a long list of health benefits. Fresh methi leaves are known to reduce blood cholestrol and is an excellent source of dietary fibres
  • Comes together in no time. If you need a simple side dish to jazz up your meal then this easy aloo methi sabji recipe is your answer
  • Simple & pantry staple ingredients. If you have a bunch of fresh methi or fenugreek leaves then you are pretty much set to get this dish going.
  • Goes well with both rice and chapattis. Always a popular side dish among guests as well

How to make a simple Aloo Methi bhaji – Ingredients list

  • Methi or fresh Fenugreek leaves
  • Potatoes
  • Onion
  • Ginger
  • Garlic
  • Mustard Oil
  • Hing or Asafoetida
  • Cumin Seeds
  • Powdered Spices like Turmeric, Red Chili, Dry Mango and Coriander
  • Kasuri Methi or Dry Fenugreek leaves
  • Lemon Juice

Step-by-step instructions for this Aloo Methi recipe in Punjabi style

  • Prep your fresh methi leaves by discarding the rotten leaves, roots and hard stalks. Now wash them well a couple of times so that it has no dirt in it. Leave them on a sieve to drain some of the water
  • Meanwhile finely chop the garlic and onion. Wash & peel the potatoes and then cut them in smaller cubes
  • Now finely chop the methi leaves and keep them aside
  • In a pan, heat some mustard oil and temper it with some hing and cumin seeds
  • As they splutter, add the finely chopped garlic and stir for a few seconds
  • Now drop the potato cubes and give it a nice stir. Add the salt and turmeric powder and give it a mix. Lower the heat and let it cook till they are slightly tender
  • Now, add the finely chopped onion, grated ginger, kasuri methi and the powdered spices. Give everything a good toss
  • Once the onion turns translucent, add the chopped methi leaves and mix well. Place the lid on the pan and let it cook on low heat for 5-6 minutes. You will notice that the leaves have wilted completely and the potatoes are cooked through
  • Turn off the heat. Add some lemon juice and mix well. Serve hot

How to serve Aloo Methi sabji for a truly wholesome meal?

I love to pair this dry aloo methi bhaji with a side of dal such as spicy Chana Dal and rotis. You can also serve some Jeera Rice or simply boiled rice with this aloo methi stirfry and dal.

Equipments in use

Mixing Bowl | Cooking Pan | Electric Chopper

aloo methi recipe in restaurant style

During winters, aloo methi is a very popular side dish at most Indian restaurants, especially those which serve north Indian cuisine. Some also serve a more simplified version of this aloo methi where no onion or garlic is used. It is more of a stir fry where potatoes cut in cubes are tossed with finely chopped fresh fenugreek leaves and some spices.

Throughout the rest of the year, when fresh methi leaves aren’t available, this aloo methi can be easily made using kasuri methi or dried fenugreek leaves. Just a fat pinch of kasuri methi rubbed between palms is usually enough to flavour a pan full of potatoes. That is so because the dried fenugreek leaves are much more flavourful than the fresh ones.

How to cook Methi leaves & what are the things one needs to take care while prepping fresh Fenugreek leaves?

Like most of the green leafy vegetables, methi leaves have dirt sticking to its leaves. So, it is very important to prep and wash them well before cooking. Discard the dried or rotten leaves and stocks from the bunch. Then remove the thick portion of the stacks which are often too fibrous.

Now, wash them repeatedly so that any dirt sticking to the leaves get washed away. Spread them over a colander or a sieve to drain the water. Now they are ready to be used. You can either chop them as I did here for Aloo Methi sabzi or pressure cook them with a splash of water to preserve them for later use.

There is a good collection of recipe using winter vegetables on my Blog. Check out these to plan your dinner menu

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Aloo Methi Bhaji recipe

Aloo Methi is a simple vegetarian Indian side dish where fresh fenugreek leaves are stir-fried with potatoes and mild spices. Also popularly known as aloo methi sabji, this is usually served with some dal and chapattis or rice. This simple aloo methi recipe is a vegan, gluten-free, nuts & dairy-free dish which incorporates the nutritional benefits of season’s fresh methi leaves or fenugreek leaves.

Course:

Side Dish

Cuisine:

Punjabi

Keyword:

Fenugreek Leaves Recipes, Gluten Free Recipes, Potato Recipes, Vegan Recipes, vegetarian recipes

Servings: 2 people

Author: Priyanka

  • 250
    gms
    Methi or fresh Fenugreek leaves
  • 2
    Potatoes
    Large
  • 1
    Onion
    Large
  • 1
    inch
    Ginger
  • 6-8
    Garlic
  • 3
    tbsp
    Mustard Oil
  • A pinch of Hing or Asafoetida
  • ½
    tsp
    Cumin Seeds
  • ½
    tsp
    Turmeric Powder
  • Kasuri Methi or Dry Fenugreek leaves
    A pinch
  • Lemon Juice
  • ½
    tsp
    Red Chili Powder
    As per taste
  • 1
    tsp
    Dry Mango Powder
  • 1
    tsp
    Coriander Powder
  1. Prep your fresh methi leaves by discarding the rotten leaves, roots and hard stalks. Now wash them well a couple of times so that it has no dirt in it. Leave them on a sieve to drain some of the water

  2. Meanwhile finely chop the garlic and onion. Wash & peel the potatoes and then cut them in smaller cubes

  3. Now finely chop the methi leaves and keep them aside

  4. In a pan, heat some mustard oil and temper it with some hing and cumin seeds

  5. As they splutter, add the finely chopped garlic and stir for a few seconds

  6. Now drop the potato cubes and give it a nice stir. Add the salt and turmeric powder and give it a mix. Lower the heat and let it cook till they are slightly tender

  7. Now, add the finely chopped onion, grated ginger, kasuri methi and the powdered spices. Give everything a good toss

  8. Once the onion turns translucent, add the chopped methi leaves and mix well. Place the lid on the pan and let it cook on low heat for 5-6 minutes. You will notice that the leaves have wilted completely and the potatoes are cooked through

  9. Turn off the heat. Add some lemon juice and mix well. Serve hot

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