Methi Aloo is a famous & well-known Punjabi dish. Methi is bitter in taste so sometimes it takes a while before the taste develops for the these greens, so it’s best cooked with potatoes it nullifies the bitter taste to a great extent.
Methi has numerous health benefits, it reduces cholesterol, it helps in controlling blood sugar for diabetics, helps reduce the risk for heart problems and also it helps in loosing weight. With aloo (potato) which takes away the bitterness a lot and gives it a delicious taste. It’s a win-win veggie, definitely worth trying!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
20 mins 20 mins 40 mins 2-4 Serving
Fenugreek (Methi) leaves – 4 cups or 800 grams
Potato (aloo) – 1 ½ cup or 500 grams(boiled, peeled & chopped)
Onion – 1 small finely chopped
Garlic cloves – 1 minced
Ginger – 1 teaspoon grated
Tomato – 1 chopped
Green chili – 1 small chopped
Salt per taste
Cumin seeds (jeera)- ¼ teaspoon
Coriander (dhania) powder – ¼ teaspoon
Turmeric powder (haldi)– 1/8 teaspoon
Garam masala (mixed spices) – ¼ teaspoon
Dried whole red chili – 2
Extra virgin olive oil – 2 tablespoons
- Wash a few times and finely chop the fenugreek leaves, then pressure cook and squeeze to take out all water. Keep aside along with the water left over from boiling the fenugreek leaves.
- Heat oil in a pan, add cumin seeds & whole dried red chili. When cumin seeds start to crackle add onion, ginger & garlic. Sauté till they start getting brown. Add chopped tomato. Fry for another 2-3 minutes.
- Now add the chopped boiled potato and stir fry for 5-7 minutes. Then add chopped fenugreek leaves, dry spices & salt. Stir fry to another 10 mins together.
Note: This dish can either be taken directly with roti or parantha or as a side dish with dal & chapatti, rice.
Post by Sheel Khanna
Picture courtesy: http://www.cookingteach.com