Aloo Methi is a traditional Indian side dish that brings together the earthy flavours of potatoes with the pungent aroma of fresh fenugreek leaves. This dry curry, without a gravy base, is a wonderful accompaniment to phulkas, rotis, or jeera rice, and thus it can be used in any meal.
It is a simple dish with a unique taste, and therefore, it is liked by many people. It is achieved by well-balancing flavours, with tender fenugreek leaves to avoid bitterness and. A perfect nutritious lunchbox recipe that can be prepared easily. Here are the steps to prepare this mouth-watering recipe at your home kitchen.
Ingredients
- 6 Piece Potato
- 250 Gram Methi Leaves
- 3 Tablespoon Oil
- 1 Teaspoon Cumin Seeds
- 1 Piece Onion
- 12 Piece Garlic Clove
- 2 Piece Tomato
- 3 Piece Green Chilli
- 1 Teaspoon Salt
- 0.5 Teaspoon Turmeric Powder
- 1 Teaspoon Chilli Powder
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Coriander Powder
- 0.5 Teaspoon Garam Masala
- 1 Teaspoon Amchur Powder
- 1 Teaspoon Chilli Flakes
- 0.5 Cup Water
Cooking Instructions
Boil Potato, remove the potato skins, cut them into small pieces, and place them in a bowl of water.
Detach the fenugreek leaves from their stems, rinse them throughly, and ser them aside.
Heat oil in a large kadai, then add cumin seeds and let them sizzle briefly.
Add chopped onions to the kadai and saute for 2-3 minutes on medium heat.
Toss in the pounded garlic cloves and saute for a few seconds until aromatic.
Add rougly chopped tomatoes and slit green chillies, cookingfor about 2 minutes.
Sprinkle salt, turmeric powder, red chilli powder, cumin powder, and coriander powder. Stir everything well to combine.
Pour water into the kadai, mix the ingredients, cover with a lid, and cook for 10 minutes.
After 10 minutes, add the finely chopped fenugreel leaves, stir, and cook for another 10 minutes.
Finish by adding garam Masala powder, amchur powder, and crushed red chilli flakes.
Stir well and turn off the heat once the raw aroma dissipates.
Summary
Know How To Prepare Aloo Methi With These Easy Steps
Discover the simple and flavourful recipe of Aloo Methi, a dry curry combining potatoes and fresh fenugreek leaves, perfect with rotis, phulkas, or jeera rice.
Source : canva
Ingredients
- 6 Piece Potato
- 250 Gram Methi Leaves
- 3 Tablespoon Oil
- 1 Teaspoon Cumin Seeds
- 1 Piece Onion
- 12 Piece Garlic Clove
- 2 Piece Tomato
- 3 Piece Green Chilli
- 1 Teaspoon Salt
- 0.5 Teaspoon Turmeric Powder
- 1 Teaspoon Chilli Powder
- 1 Teaspoon Cumin Powder
- 1 Teaspoon Coriander Powder
- 0.5 Teaspoon Garam Masala
- 1 Teaspoon Amchur Powder
- 1 Teaspoon Chilli Flakes
- 0.5 Cup Water
Main Procedure
Boil Potato, remove the potato skins, cut them into small pieces, and place them in a bowl of water.
Detach the fenugreek leaves from their stems, rinse them throughly, and ser them aside.
Heat oil in a large kadai, then add cumin seeds and let them sizzle briefly.
Add chopped onions to the kadai and saute for 2-3 minutes on medium heat.
Toss in the pounded garlic cloves and saute for a few seconds until aromatic.
Add rougly chopped tomatoes and slit green chillies, cookingfor about 2 minutes.
Sprinkle salt, turmeric powder, red chilli powder, cumin powder, and coriander powder. Stir everything well to combine.
Pour water into the kadai, mix the ingredients, cover with a lid, and cook for 10 minutes.
After 10 minutes, add the finely chopped fenugreel leaves, stir, and cook for another 10 minutes.
Finish by adding garam Masala powder, amchur powder, and crushed red chilli flakes.
Stir well and turn off the heat once the raw aroma dissipates.
