Aloo Methi is a popular Punjabi dry subzi which goes well both with rotis / phulkas and with rice. Methi leaves adds flavour to this dish. This is an absolutely easy to prepare dish with limited ingredients. Tasty vegetarian dish prepared in minutes; with the inclusion of the methi leaves adds nutrition, flavour and also taste to the subzi.
Initially I had no idea about the taste of the fresh methi leaves in subzi and I guesstimated that it would taste similar to mehti seeds. But when i prepared the Methi thepla I had fallen in love with the flavour of the fresh methi leaves and that inspired me to try more methi recipes like Methi masala vada, Methi dal..etc. Quite a nice veggie to have it on summer to reduce the body heat & keep it cool.
INGREDIENTS:
Potatoes- 4 nos (1½ cups)
Methi/ fenugreek leaves-1 big bunch (3 cups)
Oil- 3-5 teaspoons
Jeera- 1 teaspoon
Green chilli, chopped- 2
Asafetida- 1/4 teaspoon
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- 1½ teaspoons
Salt- to taste
PROCEDURE:
Initially I had no idea about the taste of the fresh methi leaves in subzi and I guesstimated that it would taste similar to mehti seeds. But when i prepared the Methi thepla I had fallen in love with the flavour of the fresh methi leaves and that inspired me to try more methi recipes like Methi masala vada, Methi dal..etc. Quite a nice veggie to have it on summer to reduce the body heat & keep it cool.
INGREDIENTS:
Potatoes- 4 nos (1½ cups)
Methi/ fenugreek leaves-1 big bunch (3 cups)
Oil- 3-5 teaspoons
Jeera- 1 teaspoon
Green chilli, chopped- 2
Asafetida- 1/4 teaspoon
Turmeric powder- 1/4 teaspoon
Red chilli powder- 1 teaspoon
Coriander powder- 1½ teaspoons
Salt- to taste
PROCEDURE:
- Wash and keep the potatoes inside the pressure cooker with enough water to submerge.
- Close with a lid and pressure cook for about 2 whistles (say 75% cooked)
- Meantime remove the methi leaves from stem and wash them thoroughly to remove the dirt and clay particles sticking on it. Then spread the leaves slightly to dry the water. Chop the leaves if you wish.
- Once the pressure releases peel and cut the potatoes into medium bite sized pieces; set aside.
- In a pan heat oil and add the jeera once you get the flavour of jeera add the chopped green chillies and fry in the same oil.
- Now add the cut potatoes with some salt and roast in that oil.
- Once the colour of the potatoes starts to become golden add the spice . You could add the spice powder in oil before adding potatoes too. But i prefer adding on later stage; adding spices direct;y in hot oil may burn the spices.
- Add asafetida, turmeric, chilli powder, coriander powder and mix well to coat well.
- Once the raw flavour of masala leaves add the methi leaves and mix well.
- Allow the methi leaves to cook and the flavours of methi leaves mix with the potatoes.
- Methi leaves wilt and reduce in size. Once the methi leaves get cooked check for salt and switch off the gas.
One of my favorite curries, flavorful and delicious one..
ReplyDeletevery easy and simple dish... lovely side for chapathis...
ReplyDelete