Even though I am not fond of this dish very much, I like cooking aloo methi as it is one of my husbands favorite dish. Indeed both potato and fenugreek leaves are cholesterol free and a good source of potassium therefore when these two are combined together makes a nutritious dish. At home I prepare aloo methi mainly as a side dish to chapathi but it also goes good with parathas and other Indian breads. Those who takes tiffin boxes to their office this dish is a best option as it is very simple to prepare. You have to boil potatoes and chop fenugreek leaves in advance the previous night.
Also do check other north Indian side dish recipes such as Chana Masala, Green Peas kurma, Dahi Bhindi, Dry Bhindi masala.
Prep time Cook time Total time
20 min 30 min 50 min
Author: Home
Chefs Cooking
Recipe
type: Side dish
Cuisine: North
Indian
Serves: 3 Servings
Ingredients:
Potatoes 2 large size
Fenugreek leaves finely chopped 3 cups
Oil 3 tbsp
Cumin seeds 1 tsp
Ginger finely chopped 1 tsp
Garlic finely chopped 1 tsp
Kashmiri dry red chillies 2
Green chilli finely chopped 2
Asafoetida ½ tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Turmeric Powder 1 tsp
Salt to taste
Instructions:
1.Boil two potatoes taking 5 whistles in pressure cooker chop into
cubes and keep aside.
2.In a bowl add finely chopped
fenugreek leaves and rinse it well. If you want to remove the bitterness
of the fenugreek you can add a teaspoon of salt keep aside for 10 minutes and
then squeeze out all the water out.
3.Heat a kadai and add oil. Let it receive sufficient heat and
then add cumin seeds. Allow cumin seeds to crackle, next goes in finely chopped
ginger, garlic and green chilli.
4.Sauté till they are roasted
well. Add whole kashmiri dry red chilli and asafoetida. Add boiled and chopped
potatoes and roast till golden in a medium flame.
5.Add turmeric powder and mix again. Now its time to add chopped
fenugreek leaves to the roasted potatoes. Combine potato and fenugreek leaves
and close the lid.
6.Combine potato and fenugreek leaves and close the lid. Allow it to boil till fenugreek leaves are completely
cooked.
7.Add in coriander powder and cumin powder at the end to give the
extra flavor to this side dish. After adding these two powders cook for about
minute and turn off the flame.
8.Serve hot aloo methi with roti’s, parathas, chapathi and even as
a side dish for rice and daal.
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