Aloo Methi is a classic North Indian dish made with potatoes (aloo) and fenugreek leaves (methi). It’s a flavorful and aromatic combination where the earthy taste of fenugreek leaves complements the soft, golden-browned potatoes. The dish is seasoned with a blend of spices, including turmeric, cumin, and garam masala, creating a savory and comforting vegetarian dish that’s commonly served with Indian bread like chapati or alongside rice. The dish showcases the delightful blend of textures and the balance of flavors between the hearty potatoes and the slightly bitter, herbaceous fenugreek leaves.
Here’s a detailed recipe for you:
Ingredients:
- 3-4 medium-sized potatoes, peeled and diced
- 3 cups fresh fenugreek leaves (methi), washed and chopped
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 cup Yogurt
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
Instructions:
- Prepare Ingredients:
- Wash the fenugreek leaves thoroughly and chop them finely. Peel and dice the potatoes into small cubes. Chop the green chilies.
- Sautéing Potatoes:
- Heat oil in a pan or skillet over medium heat. Add the diced potatoes and sauté them until they are golden brown and partially cooked. Remove the potatoes from the pan and set them aside.
- Tempering:
- In the same pan, add a bit more oil if needed. Add the cumin seeds and let them splutter.
- Adding Fenugreek Leaves:
- Add the chopped fenugreek leaves (methi) to the pan. Sauté for a few minutes until the leaves wilt and cook down, add the yogurt and let it cook for 2 minutes.
- Adding Potatoes:
- Add the partially cooked diced potatoes back into the pan. Mix everything well, ensuring the potatoes and fenugreek leaves are combined evenly.
- Spices:
- Add turmeric powder, coriander powder, red chili powder, and garam masala. Stir well to combine the spices with the Aloo Methi mixture.
- Cooking Together:
- Cover the pan and let the aloo methi cook on low to medium heat for about 10-15 minutes, or until the potatoes are fully cooked and tender. Stir occasionally to prevent sticking.
- Adjust Seasoning:
- Taste the dish and adjust salt and spices according to your preference. Add more red chili powder if you prefer it spicier.
- Garnish and Serve:
- Once done, garnish with fresh coriander leaves if desired. Serve hot with chapati, roti, naan, or rice.
Serving Suggestions:
- Aloo Methi makes a great side dish for any Indian meal.
- Enjoy it with Indian bread like roti, chapati, or paratha.
- It can also be served alongside steamed rice or flavored rice dishes.
This aromatic and flavorful Aloo Methi dish will surely tantalize your taste buds!
