This post is also available in: Hindi
Aloo methi is a quick everyday dish that can be made with minimum ingredients and still taste wonderful. The two variations come from making the dish using mustard oil with a tempering of garlic which adds its own flavour to the dish. The other variation is by using baby potatoes. This doesn’t change the taste much but makes the dish look different from the usual.
Again, advance planning is a must as you’ll need at least four cups of methi leaves for this recipe. Methi leaves tend to shrink after cooking and you’ll lose out on quantity if you don’t have enough. Market-bought methi leaves need to be picked out, cleaned and re-cleaned with two to three rounds of water before it can be used. This takes a good 45 mins of prep. So if you want to make this subzi in the morning, it’ll be good to have the methi leaves picked out previous night. The earthy flavours of potatoes with the likeable bitterness of methi and light seasoning makes this dish an ideal addition to your plate during the winter season.
Methi aloo is a sukhi sabzi or a side dish devoid of gravy which is why it is popular as a tiffin subzi too. You can have methi aloo with both rice and roti for a balanced diet.
- 250 grams Methi washed and finely chopped
- 3 big Potatoes
- 1 big Tomato diced (optional)
- Salt To taste
- ½ teaspoon Dhania Powder
- ½ inch Ginger grated
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
Heat 1 tablespoon oil in a pan. Add ginger and fry for 30 seconds.
Add finely chopped methi leaves and let it cook for 5 minutes.
Add tomatoes and cook until they get soft.
Add all dry masalas.
Meanwhile, in a separate pan, Shallow Fry the potatoes till 80 % done.
Add The fried potatoes
Cook till it all comes together.
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