You are here: Home >  Cuisine  >  Indian Veg Recipes  >  North Indian Vegetarian Food  >  Aloo Methi

aloo methi sabzi | Punjabi aloo methi | how to make aloo methi | potatoes with fenugreek leaves |

aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves | with 16 amazing images



aloo methi is an everyday Punjabi sabzi ... easy, tasty and awesome. Yet, every time you taste it, potatoes with fenugreek leaves feels exotic, with the softness of potatoes and the pleasing bitterness of methi.

You will find that this aloo methi dry sabzi is made with everyday ingredients in Indian kitchens like potatoes, methi, ginger, garlic, cumin seeds and red chillies. The rich aroma and flavour of aloo methi makes you eat an extra chapati or two.

I would like to share some important tips to make the perfect Punjabi aloo methi. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the aloo methi sabzi. 2. Cooking the potatoes for long makes them a little crisp and gives them an appetising brownish colour. It also allows the potatoes to imbibe the flavours of the garlic, green chillies and ginger really well in aloo methi.

We often make aloo methi sabzi with baby potatoes at home, however our recipe uses regular potatoes.

Aside from aloo methi try other sabzi combos with methi like Methi Palak Paneer Subzi, Methi Papad and Methi Mutter Pasanda.

Enjoy aloo methi sabzi | Punjab aloo methi | how to make aloo methi | potatoes with fenugreek leaves with detailed step by step photos and video below.

Aloo Methi

This recipe has been viewed 915810 times
4/5 stars  100% LIKED IT   
25 REVIEWS ALL GOOD



Aloo Methi recipe - How to make Aloo Methi

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
Show me for servings

Ingredients
Method
Aloo methi
    Aloo methi
  1. To make aloo methi, place the fenugreek leaves in a deep bowl, sprinkle a little salt over it, toss well and keep aside for 15 minutes.
  2. Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water.
  3. Heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
  4. When the seeds crackle, add the garlic, ginger, green chillies and red chillies and sauté on a medium flame for 30 seconds.
  5. Add the turmeric powder and potatoes, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
  6. Add the fenugreek leaves, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  7. Serve the aloo methi sabzi hot.
Nutrient values (Abbrv) per serving
Energy244 cal
Protein2.4 g
Carbohydrates12.8 g
Fiber4.2 g
Fat20.4 g
Cholesterol0 mg
Sodium33.5 mg
Click here to view calories for Aloo Methi
Aloo Methi Video by Tarla Dalal
Aloo Methi recipe with step by step photos

Like Aloo Methi then try
    Like Aloo Methi then try

How to make Aloo Methi:
    How to make Aloo Methi:
  1. Take a deep bowl and put the chopped methi leaves into it. Sprinkle a little salt over the methi leaves and mix well. Keep this aside for 15 minutes. As fenugreek is a very bitter vegetable, adding salt over it removes the bitterness in the form of water. This makes the fenugreek much less bitter in the Aloo Methi sabzi.
  2. Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water.
  3. Now, heat the oil in a deep non-stick pan, add the cumin seeds. 
  4. Add the asafoetida as well. The quantity of the hing might seem less but a little of it goes a long way in giving an amazing taste to almost all Indian food.
  5. Sauté on a medium flame for a few seconds or till the cumin seeds crackle. 
  6. When the seeds crackle, add the finely chopped garlic.
  7. Then add the ginger. This adds an earthiness to the Aloo Methi.  Now add the green chillies for a spicy kick.
  8. Also add the dried red chillies.
  9. Mix well and sauté on a medium flame for 30 seconds. Now, add the turmeric powder to the Aloo Methi for a bright colour. 
  10. Also add the boiled potato cubes to the Aloo Methi subzi.
  11. Mix gently and cook on a medium flame for 5 minutes, while stirring occasionally. Be very gentle so that the potatoes don’t break. They should get a little golden in colour.
  12. Add the fenugreek leaves now.
  13. With it add the coriander-cumin seeds powder. This is made by dry roasting coriander and cumin seeds and grinding them into a fine powder. 
  14. Finally add the salt to the Aloo Methi. 
  15. Mix well and cook | Punjabi aloo methi  on a medium flame for 2 to 3 minutes, while stirring occasionally
  16. Serve the aloo methi sabzi | Punjabi aloo methi | potatoes with fenugreek leaves hot with phulka rotis. 

What do Punjabi's have aloo methi with?
    What do Punjabi's have aloo methi with?
  1. What do Punjabi's have aloo methi sabzi with? The answer is Pudina Paratha. See detailed step by step recipe of pudina paratha. Makes 6 parathas.

    For Pudina Paratha
    1/2 cup finely chopped mint leaves (phudina)
    1 cup whole wheat flour (gehun ka atta)
    1 tbsp oil
    1/2 tsp carom seeds (ajwain)
    1/2 tsp chilli powder
    salt to taste
    whole wheat flour (gehun ka atta) for rolling
    oil for greasing and cooking

    For for pudina paratha
    1. To make pudina paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
    2. Divide the dough into 6 equal portions.
    3. Roll a portion into a 200 mm. (8”) diameter circle using whole wheat flour for rolling and grease it evenly using a little oil.
    4. Fold the 2 opposite corners of the roti towards the centre, without overlapping them. Now fold the other 2 opposite corners similarly to make a square envelope.
    5. Heat a non-stick tava (griddle) and cook the paratha using a little oil till it turns golden brown in colour from both the sides.
    6. Repeat steps 3 to 5 to make 5 more parathas.
    7. Serve the mint paratha hot with fresh curds and pickle.

Reviews

Aloo Methi
 on 28 Nov 22 07:14 PM
4

Simple yet delicious. Will make it again
Tarla Dalal
05 Dec 22 03:09 PM
   Thank you for the feedback. Please keep reviewing recipes and articles you love.
Aloo Methi
 on 20 Jul 18 11:07 AM
5

it''s just osm...methi leaves nutrients don''t go away as it''s not boiled and it tastes very very good....
Tarla Dalal
20 Jul 18 05:18 PM
   Hi Chandani, Thanks for your kind words. Do try more and more recipes and share with us your feedback. Happy Cooking!!!
Aloo Methi
 on 03 Dec 17 10:20 AM
5

Tarla Dalal
04 Dec 17 05:19 PM
   Thanks for your feedback. Happy Cooking.
Aloo Methi
 on 25 Oct 17 07:10 PM
5

I cooked methi for the 1st time and my husband loved it.. Thank you so much for this easy recipe.
Tarla Dalal
23 Feb 18 11:43 AM
   Well done. Great to hear that.
Aloo Methi
 on 03 Aug 17 05:00 PM
5

It''s awesome...perfect combination of taste and health...I loved it.thank u for your best recipe
Aloo Methi
 on 03 Aug 17 04:10 PM
5

I have tried this recipe,this is very yummy and tasty......my entire family loved it...it''s just tastiest sabji...I have made it first time.thanks for your yummy and healthy recipes....it makes cooking easy.
Tarla Dalal
23 Feb 18 11:59 AM
   Thank you for your kind words...do try more and more recipes and let us know how you enjoyed them...happy cooking !!
Aloo Methi, Punjabi Aloo Methi Recipe
 on 28 Feb 17 12:20 PM
5

Aloo Methi, Punjabi Aloo Methi Recipe
 on 19 Feb 17 10:01 AM
5

Lazaabab
Tarla Dalal
20 Jul 18 05:25 PM
   Thank you for your kind words...do try more and more recipes and let us know how you enjoyed them...happy cooking !!
Aloo Methi, Punjabi Aloo Methi Recipe
 on 14 Dec 16 06:48 PM
5

Aloo Methi, Punjabi Aloo Methi Recipe
 on 24 Nov 16 09:53 PM
4

View comment page:  ... 2 3 

Subscribe to Free Weekly Food Mailer