Aloo Methi / Potato and Fenugreek Leaves Recipe

Aloo Methi is a very popular dish in North Indian cuisine. The fragrance of Methi leaves, the sweetness of the roasted potato, the mild aroma of spices make this a delight!! One can enjoy it with Naan, Roti, Poori or even with Dal rice.

Ingredients :

  • One big bunch of Methi leaves
  • 3 large potatoes deskinned and cubed
  • 2 large onions chopped fine
  • 1 tsp Jeera/Cumin seeds
  • 2 tbsps chilly powder
  • 1/2 tsp turmeric powder
  • 1 tsp sugar
  • 2 tbsps Coriander powder
  • 1tsp jeera/cumin powder
  • Salt
  • 4 tbsps Besan/Chickpea flour
  • 6 tbsps oil

Method :

Dry roast the Besan till it gives its aroma and turns a rich golden brown. Keep it aside. Heat oil. Add the tsp of jeera and after it splutters add the chopped onions and potatoes. Drop in the salt, chilly powder and turmeric powder and roast on a slow flame. Cover and cook till three fourth done. Add the Methi leaves, sprinkle a little water, cover and cook. Drop in the coriander and cumin powder, the sugar and toss for a couple of minutes. Finally add the roasted Besan. Mix well. Heat for a couple of minutes and serve hot with lemon wedges and freshly sliced onion.

Note: Do not chop the Methi. It wilts once it is exposed to heat.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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