Aloo Methi recipe with step by step photos
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How to make 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.
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Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water.
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Now, heat the oil in a deep non-stick pan, add the cumin seeds.
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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.
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Sauté on a medium flame for a few seconds or till the cumin seeds crackle.
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When the seeds crackle, add the finely chopped garlic.
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Then add the ginger. This adds an earthiness to the Aloo Methi. Now add the green chillies for a spicy kick.
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Also add the dried red chillies.
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Mix well and sauté on a medium flame for 30 seconds. Now, add the turmeric powder to the Aloo Methi for a bright colour.
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Also add the boiled potato cubes to the Aloo Methi subzi.
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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.
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Add the fenugreek leaves now.
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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.
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Finally add the salt to the Aloo Methi.
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Mix well and cook | Punjabi aloo methi on a medium flame for 2 to 3 minutes, while stirring occasionally
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Serve the aloo methi sabzi | Punjabi aloo methi | potatoes with fenugreek leaves hot with phulka rotis.
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What do Punjabi's have aloo methi with?-
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
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To make pudina paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
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Divide the dough into 6 equal portions.
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Roll a portion into a 200 mm. (8”) diameter circle using whole wheat flour for rolling and grease it evenly using a little oil.
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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.
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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.
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Repeat steps 3 to 5 to make 5 more parathas.
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Serve the mint paratha hot with fresh curds and pickle.
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