Aloo Methi is a delicious Punjabi dish made of boiled potatoes and fenugreek leaves. It can be had with Chapati, Roti, Phulkas and also as side dish for rice with curry. There are various Aloo Methi recipes, this particular one is from my Mom. Simple, easy and delicious.
Ingredients
Ingredients
- Fenugreek leaves - 2 bunch, cleaned and washed
- Potatoes - 4
- Onion - 1 chopped
- Turmeric powder - 1/4th tsp
- Ginger - 1 inch finely chopped
- Green chillies - 5 finely chopped
- Curry leaves - 1 sprig
- Cumin seeds - 1 teaspoon
- Mustard seeds - 1 teaspoon
- Sunflower oil / any cooking oil - 1 teaspoon
- Salt - as required
Preparation
- Take a deep frying pan, pour a teaspoon of oil, when hot add mustard seeds, cumin seeds, green chillies, chopped ginger, curry leaves. Add onions and fry until it is light brown.
- Peel and cut potatoes into edible pieces and add it. Add turmeric powder and mix well. Pour half glass of water and cook it with closed lid on medium low flame for 7 - 10 minutes. (Be careful not to burn it. Keep mixing now and then. Add water if required in between.)
- When the potatoes are cooked and soft, add salt. Now add the fresh Methi / Fenugreek leaves to the cooked potatoes and mix well. Cook for 5 to 7 minutes on closed lid. Don't over cook the leaves. Switch off and serve hot.
Tip : You could cook the same dish in a pressure cooker by following the same steps. Once the potatoes are cooked open the cooker, add the Methi / Fenugreek leaves, mix well and cook for 5 - 6 minutes without closing the cooker.
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