Aloo Methi Recipe | How to make aloo methi

Aloo Methi

Aloo methi is a everyday recipe. Methi ( fenugreek leaves) is little bit bitter in taste but the combination of potatoes (aloo) and fenugreek (methi) goes well.  There are two ways to prepare aloo methi one is with onion and garlic and the other is with onion , garlic and tomato.  Personally I love to cook aloo methi in the second way… as by adding tomatoes the bitterness of methi is adjusted.

Aloo Methi

Ingredients :

  • 3 medium potatoes
  • 1 bunch methi (fenugreek leaves)
  • 1 tsp cumin seeds
  • 1 onion (finely chopped)
  • 4-5 garlic cloves (finely chopped)
  • 2 tomatoes (finely chopped)
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • salt to taste
  • 1 tbsp oil

Method :

  • Remove the leaves from the stems of the methi/fenugreek leaves. Rinse the leaves thoroughly in running water. Make sure that the leaves are clean.
  • Now chop the methi and keep aside.
  • Peel, rinse and chop the potatoes in cubes.
  • Now heat the oil in a kadai. Add cumin seeds to it.
  • When it starts crackling add chopped garlic and saute for a few seconds.
  • Now add chopped onions and cook till it become translucent.
  • Add chopped tomatoes, turmeric powder, chili powder, coriander powder, salt to taste and mix well.
  • Cook until the oil separates from the masala while stirring occasionally to avoid sticking of masala.
  • Now add the chopped potatoes and mix well.
  • Cook the potatoes on a medium flame till half done and now add the chopped methi and mix well.
  • Methi will start to leave the water. Lower the flame and cover the kadai with a lid.
  • Cook for 5-7 minutes till the potatoes and methi are done. Switch off the flame.
  • Aloo methi is ready to be served with curd and chapatti.

 

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