Meethi Aaloo. Aloo Methi is a dry curry made with potatoes & fenugreek leaves. It is flavored with mild Indian spices. Aloo Methi is quick and easy to cook and is a great comfort food.
It is less spiced and a dry vegetable sabzi.
Sometimes we make aloo methi in butter and the butter gives a nice flavor and taste.
You can also use any good vegetable oil to make it. aloo methi is an everyday Punjabi sabzi. easy, tasty and awesome.
You can have Meethi Aaloo using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Meethi Aaloo
- Prepare 4 tablespoon of Oil.
- Prepare 1 teaspoon of cumin seeds.
- Prepare 1 inch of chopped garlic.
- It's Half of kg potatoes.
- It's 3 of _4 greenchillies.
- Prepare 2 of chopped onion.
- You need 1 kg of meethi.
- Prepare 1 tsp of tumeric.
- It's of Salt as required taste.
Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi. Aloo methi is a simple dish made with potatoes, methi leaves, garlic and spices. Pin Recipe Print Recipe For best results follow the step-by-step photos above the recipe card Aloo methi recipe - a dry vegetable dish aka sabzi made with potatoes and fenugreek leaves. This sabzi goes well with roti or paratha.
Meethi Aaloo step by step
- Heat oil in a pan on medium heat. If using mustard oil, heat it well until its really hot and then lower the heat before adding the cumin seeds. Add cumin seeds, let them sizzle for few seconds and then add the garlic. Saute for few seconds until the garlic starts to change color..
- Then add the chopped potato and green chili. Stir. You may also add chopped onion at this point. Fry the potatoes in oil for 5 to 6 minutes until slightly golden brown. Toss them once or twice in between..
- Add the chopped methi leaves, turmeric and salt and stir. Cook for 6 to 7 minutes (keep stirring in between) until the leaves are cooked, the moisture dries out and the potatoes are done. I have not added any water here but you may sprinkle some water and cover the pan with a lid to cook the potatoes faster..
- Serve hot with chappatis and Enjoy..
Methi leaves or fenugreek leaves are very nutritious. This Aloo Methi was quite a winter staple in my home and is best enjoyed with flatbread like roti. I don't see fresh methi leaves (fenugreek) very often here in the market. But whenever I spot them, I make sure to buy few bunches and either make paratha with them or a simple stir fry like this Aloo Methi. How to make Aloo Methi - A delicious dish this, it goes well with hot phulkas or chapattis.