My love affair with aloo continues. One more favourite recipe for you 🙂
Aloo methi is such a brilliant example of a balanced dish – flavour wise. The methi (fenugreek) leaves are slightly bitter, the spices bring some heat, the potato is mild and overall the dish is delicious and all these varied flavours balance out so well. It is also a great way to get some greens into my potato-loving diet 🙂
I don’t cook this too often now because I am trying to experiment with other ingredients and learn new things and not be as potato-centric (it is sad but exciting). A problem I used to have with methi was the prep time. Just prepping the methi takes about 20 minutes and sometimes I am super lazy after a long day of work. The leaves tend to be quite dirty when you buy from a vegetable seller and cleaning that can be a pain. If you have someone to help you with it or making this when you aren’t tired (like a weekend) then this is a great choice. To try to find a fix, I started buying the ones that are packaged so that they are easier to clean and hence faster to prep. Once clean, just chop the leaves and remove most of the stalk. Now aloo methi is viable for weekday dinner too 🙂
This recipe is super duper simple. Prep methi, cook potatoes, add methi, cook for a few minutes and done. The potatoes are cooked in basic spices and take about 15-20 minutes to cook and after that the methi takes another 5-7 minutes. Easy Peasy!
When you add the leaves, it will look like a lot. And you will wonder how you are going to find the potatoes in all these leaves. But worry not! Within a couple of minutes, the leaves will wilt and the ratio of potato to green will be perfect 🙂
Aloo Methi is best had with chapati and a little curd. Or even with dal and rice. Super delicious, slightly bitter and spiced, this is one of my absolute favourites! Try it and make it a part of your repertoire too 🙂
Aloo Methi
Ingredients
400g fenugreek (methi) leaves – washed and chopped
5 medium potatoes – peeled and cubed
1.5 tsp cumin (jeera) seeds
1/4 tsp asafoetida (hing)
1/2 tsp turmeric (haldi) powder
2 green chillies – slit down the middle
1/2 tsp ginger garlic paste
1 tsp garam masala
5 tbsp water
1/2 tsp red chilli powder
1 tbsp oil
1 tsp lemon juice
salt to taste
Directions
- Heat oil in a large pan. Add the cumin seeds and asafoetida.
- Once the seeds crackle, add the green chilli and ginger garlic paste. Cook for a minute till the raw smell goes away.
- Add the potatoes, a pinch of salt and the turmeric. Add the water and cook on low heat till the potatoes are cooked through, not mushy ( around 15-20 minutes). Stir the potatoes every few minutes to ensure they don’t burn or get stuck to the bottom of the pan.
- When the potatoes are cooked through, add the methi leaves to the pan and mix well.
- Cook 4-5 minutes till the leaves wilt and the mixture is cooked through and dry (this will take less time if you are cooking a smaller quantity). There should be no water in the dish.
- Add the garam masala, red chilli powder and adjust salt. Cook for another minute. Ready to serve!
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