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Aloo Methi Recipe » Dassana’s Veg Recipes


Aloo Methi is a basic Indian aspect dish made with tender potatoes and flavorful fenugreek leaves from Punjabi delicacies. Right here I share my household’s splendidly easy Aloo Methi Sabji recipe, together with step-by-step images (and video!) with straightforward to comply with directions for making this scrumptious veggie dish in below 25 minutes when you’ve got prepped the fenugreek leaves earlier.

aloo methi in a enameled black rimmed small white wok on a brown jute napkin

About Aloo Methi

Aloo methi is a sautéed potato (aloo) aspect dish that options aromatic fenugreek, which is often generally known as methi leaves. We name it aloo methi sabji.

It’s a straightforward recipe that requires just a few key elements and is nice for making as both vegetarian or vegan-friendly. Simply use your selection of both butter or any good oil!

I sometimes make aloo methi recipe certainly one of two methods: one is my mother’s methi aloo with garlic and onions, and the opposite is that this extra simplified Punjabi model.

My household recipe of Punjabi aloo methi is an genuine one and doesn’t embrace a complete lot of spices or elements which drown the fragrant taste of the fenugreek leaves.

Methi leaves are the star right here. Don’t you agree? Why drown their superior flavors with a mess of elements!

The truth is, an actual Punjabi aloo methi is just made with minimal spices. On this recipe, we add inexperienced chilies to present some warmth with a little bit of asafoetida that helps in digestion.

We don’t add turmeric powder, garam masala, ginger-garlic paste, coriander powder, or cumin seeds.

As a substitute for inexperienced chilies, crimson chili powder may be added. The truth is, including some smashed garlic cloves provides pretty flavors and you may sub it for the asafoetida.

My aloo methi recipe additionally contains the flavour of mustard oil that goes terrifically with the bitterness of the methi.

You may decide to as an alternative use a extra delicate or flavorless oil, however I urge you to present pungent mustard oil a strive for a extremely superb style.

The right way to clear and prep Methi

Technique 1

You want to take every methi stem and pluck solely the leaves from it. The highest tender stem shoots are high quality to maintain.

Collect all of the methi leaves in a field or wrap in paper towels and place them in a container. Place this field or container within the crisper part of your fridge. 

Take the required quantity and rinse the leaves 3 to 4 occasions completely earlier than chopping them.

When the primary time you soak the leaves in water, add a little bit of vinegar and baking soda or salt to the bowl of water.

Technique 2

After plucking the leaves, soak them in sufficient water in a big bowl or pot for a couple of minutes. Add some vinegar and baking soda or salt to the water. This eliminates pesticides if any.

Drain all of the water and soak the leaves in recent water for a couple of extra minutes. Swish and transfer the leaves together with your arms, in order that they’re cleaned completely of any soil or mud particles clinging on the stems. The mud particles must get washed off.

Drain the water. Repeat this course of a few times or completely rinse the leaves a few occasions. Lastly, drain all of the water.

Unfold the leaves on a wired rack with a tray beneath to gather the additional water. Or place them on a kitchen towel. Allow them to dry naturally.

When they’re dried, you’ll be able to place them between kitchen paper towels and retailer in an hermetic field within the crisper drawer of your fridge. 

On this second methodology, you need to watch out as no water droplets or moisture must be on the leaves as this may make them rot.

The right way to scale back the bitterness of Methi

Any fenugreek leaves recipe can have their faint bitter style which based on me is scrumptious. Nonetheless, typically the bitterness is usually a bit intense or too robust.

Listed below are a few ideas to assist mellow the bitter style earlier than utilizing methi leaves to make this aloo methi:

  1. Place the leaves in a bowl and flippantly sprinkle them with a little bit of salt. Stir to coat and put aside for 15 to twenty minutes. Rinse the leaves, pressure, and add to the dish
  2. Blanch the leaves for only a minute or so in boiling salted water. Then drain, rinse below cool water, and use.
aloo methi in a enameled black rimmed small white wok on a brown jute napkin

Step-by-Step Information

The right way to make Aloo Methi

Put together Fenugreek Leaves

1. Take away the leaves from the stems of the methi/fenugreek leaves. This takes a very good period of time, and I like to arrange a big batch directly to maintain within the fridge for a few week or so and have prepared as wanted.

After plucking the leaves rinse them completely in cool working water in a big bowl. Firstly soak the leaves in sufficient water for a couple of minutes. Add some vinegar and baking soda to the water. This eliminates pesticides if any.

Swish and transfer them together with your arms, in order that they’re cleaned completely of any soil or mud clinging on the stems. This must get washed off.

Drain all of the water and soak them in recent water for a couple of extra minutes. Drain the water. Repeat this course of a few times or completely rinse the leaves in a colander a few occasions. Lastly, drain all of the water.

rinse methi or fenugreek leaves very well in running water

2. Use a knife or meals processor to finely chop the leaves. If utilizing a meals processor be very cautious that you simply simply chop the methi and don’t by chance flip it right into a paste.

You have to 3.5 to 4 cups chopped fenugreek leaves.

chopped methi or fenugreek leaves to make aloo methi recipe

Put together Potatoes

You can also make aloo methi sabji with both common potatoes or child potatoes.

3. Subsequent, rinse, peel and chop 3 to 4 medium-sized potatoes (250 grams/8.82 oz) into small cubes or squares.

chopped potato cubes

4. In a heavy and huge skillet, kadai or pan, over medium-low to medium warmth, warmth 2 tablespoons oil or soften 2 tablespoons butter. Add the chopped potatoes.

Do use a heavy and properly seasoned skillet or pan, in order that the potatoes don’t stick.

potatoes added to hot oil

5. Sauté the potatoes for a number of minutes, till they begin to look crisp and flippantly golden on the skin.

sautéing aloo or potatoes

6. Then add 1 teaspoon chopped inexperienced chilies and 1 pinch of asafoetida. Alternatively, you should utilize ¼ to ½ a teaspoon of crimson chili powder rather than inexperienced chilies, and substitute asafoetida (hing) with 2 to three flippantly smashed garlic cloves.

green chillies added on sautéed potatoes

Make Aloo Methi

7. Now add the chopped fenugreek leaves.

methi or fenugreek leaves added

8. Combine very properly.

mixing fenugreek leaves with potatoes

9. Add salt to style.

added salt to aloo methi

10. Give a very good stir, and let the aloo methi sabji proceed to cook dinner for a few minutes uncovered on medium-low to medium warmth.

cooking aloo methi

11. When the methi begins to provide some water, scale back the warmth to low and cook dinner for five to six extra minutes.

sautéing aloo methi sabji

12. The liquid must be completely evaporated within the dish and the fenugreek leaves will turn into fully wilted. Sauté for a pair extra minutes to get the potatoes and methi good and dry.

In case your potatoes are usually not fairly cooked when the liquid has dried up, add a tablespoon or so of water and proceed to cook dinner.

Later if you happen to see any additional water within the pan, then simmer till all of the water is dried up.

aloo methi cooked

Serving Solutions

12. As soon as cooked, you’ll be able to both combine in a little bit of butter for additional wealthy taste or serve plain as-is. Take pleasure in aloo methi with paratha, roti or rice-dal combo.

We like to have aloo methi sabji with smooth roti and a aspect of curd (yogurt). You can even make this dish as a aspect vegetable together with your most important course.

Aloo methi may be simply packed in lunch field with a aspect of some smooth roti or paratha.

Storage

Normally, there received’t be any leftovers. But when there are leftovers then refrigerate in an air-tight container. Reheat by merely warming up in a small pan or skillet, sprinkling a couple of drops of water.

aloo methi in a enameled black rimmed small white wok on a brown jute napkin

FAQs

Which potatoes ought to I take advantage of to make this aloo methi recipe?

You want to use potatoes that maintain collectively and don’t turn into crumbly or mealy when cooked. Waxy potatoes are a greater selection: Crimson skinned potatoes, child potatoes, yukon gold and new potatoes are good choices.

What can I take advantage of rather than mustard oil?

Any neutral-flavored oil may be subbed with mustard oil. You may even use butter or ghee. Simply don’t use olive oil or sesame oil.

Can I make aloo methi sabji with dried fenugreek leaves (kasuri methi)?

Sure, you should utilize kasuri methi. However the style of aloo methi sabji with kasuri methi will not be the identical as with recent fenugreek leaves. You may add about 3 to 4 tablespoons of kasuri methi.

Can I add extra potatoes or extra methi?

Sure after all. You may enhance the proportion of potatoes within the recipe, however then the flavors of methi will turn into delicate. In the event you want your aloo methi this fashion, then you’ll be able to add much less potatoes. It’s also possible to add extra fenugreek leaves.

Is Aloo Methi wholesome?

Sure, this can be a very wholesome dish. Methi leaves are filled with nutritional vitamins and vitamins.

Can we eat methi stems?

No, the stems of fenugreek leaves are usually not eaten. The methi leaves are plucked and the stem is discarded. However you’ll be able to preserve the highest tender stem shoots.

What different dishes may be made with methi?

These flavorful leaves are generally utilized in Indian delicacies. Use them to make scrumptious dishes like Methi Chaman, Methi Paratha, Methi Pulao (Fenugreek Leaves Rice).

Extra Fenugreek and Potato Recipes!

Please remember to fee the recipe within the recipe card or go away a remark beneath when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

aloo methi in a enameled black rimmed small white wok on a brown jute napkin.

Aloo Methi Recipe

Aloo Methi recipe is a basic Indian aspect dish made with smooth, tender potatoes and flavorful fenugreek leaves with few spices. This genuine recipe is from Punjabi delicacies and requires just a few key elements.

Prep Time 20 minutes

Prepare dinner Time 20 minutes

Whole Time 40 minutes

Stop your display screen from going darkish whereas making the recipe

Selecting and cleansing methi leaves

  • Take away the leaves from the stems of the methi/fenugreek leaves. This could take a very good period of time, and I prefer to put together a big batch directly to maintain within the fridge for a few week or so and have prepared as wanted.

  • After plucking the leaves rinse them completely in cool working water in a big bowl. Firstly soak the leaves in sufficient water for a couple of minutes. Add some vinegar and baking soda to the water. This eliminates pesticides if any.
  • Swish and transfer them together with your arms, in order that they’re cleaned completely of any soil or mud clinging on the stems. This must get washed off. See that the leaves are clear and devoid of any muddy particles on them.
  • Drain all of the water and soak them in recent water for a couple of extra minutes. Drain the water. Repeat this course of a few times. Lastly, drain all of the water.

  • Now chop the fenugreek leaves. You can do that with a knife or chop them in a meals processor. Whereas chopping within the meals processor, be sure you don’t chop it to high quality or make a paste of it.

Making ready potatoes

  • Rinse, peel and chop the potatoes into small cubes or squares.

  • In a heavy skillet, kadai or pan, warmth up the oil. Add the potatoes first.

  • Saute the potatoes for some minutes on medium-low to medium warmth till they begin wanting crisp and are flippantly browned from the sides.

  • Add the chopped inexperienced chilies and asafoetida. Stir. If you do not have inexperienced chilies, add about ¼ to ½ teaspoon of crimson chili powder or cayenne pepper.

Making aloo methi

  • Now add the chopped methi (fenugreek leaves). Combine very properly.

  • Add salt. Give a very good stir, and let the aloo methi proceed to cook dinner for a few minutes uncovered on medium-low to medium warmth.

  • When the methi begins to provide water, scale back the warmth to low and cook dinner for five to six extra minutes on a low to medium-low warmth.

  • The liquid must be completely evaporated within the dish and the fenugreek leaves will turn into fully wilted.

  • Sauté for a pair extra minutes to get the potatoes and methi good and dry.

  • In case your potatoes are usually not fairly cooked when the liquid has dried up, add a tablespoon or so of water and proceed to cook dinner.Later, if you happen to see any additional water within the pan, then simmer till all of the water is dried up.
  • As soon as cooked, you’ll be able to both combine in a little bit of butter for additional wealthy taste or serve plain as-is. 

Serving solutions

  • Serve aloo methi with Indian breads like paratha, roti, naan. You can even make this dish as a aspect vegetable together with your Indian most important course.

Storage

  • Normally there will not be any leftovers. If there are leftovers then place in an air-tight container within the fridge. Reheat by merely warming up in a small pan or skillet sprinkling few drops of water.

Ingredient Notes

  • Potatoes: Use potatoes that maintain collectively and don’t turn into crumbly or mealy when cooked. Crimson skinned potatoes, child potatoes, yukon gold, and new potatoes are good choices. If utilizing child potatoes, then preserve the pores and skin on.
  • Methi stems: The stems of fenugreek leaves are usually not eaten. The methi leaves are plucked and the stem is discarded. However you’ll be able to preserve the highest tender stem shoots.
  • Mustard oil: Any neutral-flavored oil may be subbed with mustard oil. You may even use butter or ghee. However don’t use olive oil or sesame oil.
  • Dried fenugreek leaves (kasuri methi) – Add about 3 to 4 tablespoons of kasuri methi rather than recent methi leaves.
  • Proportion of potatoes and fenugreek leaves: I preserve a stability of each however you’ll be able to enhance the proportion of both based on your preferences. 

How do you are taking the bitterness out of methi?

  1. Place the leaves in a bowl and flippantly sprinkle them with a little bit of salt. Stir to coat and put aside for 15 to twenty minutes. Rinse the leaves, pressure, and add to the dish.
  2. Alternatively, blanch the leaves for only a minute or so in boiling salted water. Then drain, rinse below cool water, and use.

Diet Information

Aloo Methi Recipe

Quantity Per Serving

Energy 266 Energy from Fats 90

% Each day Worth*

Fats 10g15%

Saturated Fats 1g6%

Sodium 404mg18%

Potassium 351mg10%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 1g1%

Protein 13g26%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 17mg21%

Vitamin Ok 2µg2%

Calcium 1094mg109%

Vitamin B9 (Folate) 13µg3%

Iron 6mg33%

Magnesium 19mg5%

Phosphorus 48mg5%

Zinc 1mg7%

* % Each day Values are primarily based on a 2000 calorie food regimen.

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This Aloo Methi recipe from the archives first printed in June 2010 has been republished and up to date on January 2022.



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