Aloo Methi is a dry sabji recipe made with Potatoes , fresh fenugreek leaves and spices. Fresh fenugreek leaves and potatoes goes hand in hand .
Mild flavour and bitterness of methi complements the sweet taste of potatoes with a dash of spices on it.
This delicious Aloo Methi recipe is very simple and easy to make with minimal spices . And also this is an No Onion , NO Garlic recipe with lots of flavors.
About this recipe
Aloo methi recipe is a popular Indian side dish . Every home has their own recipe but my version of Aloo methi is simple , quick and easy to make with No Onion and No Garlic recipe.
Though one can add onions if you need , I like this recipe this way without any onions.
Potatoes are sauted until crisp and golden and then fresh fenugreek leaves are cooked until leaves wilt and then seasoned to perfection.
You can serve methi aloo as a side dish with chapathi , roti or rice sambar.
You must try this aloo methi recipe because , it's
- Quick and Easy
Green Leafy Vegetables Importance in Balanced Diet
Greens are rich in Vitamins , Minerals and Fibers but very low in calories. Greens are considered to be one of the best food for weight loss. As it contains nitrites , it is associated with increasing the fat burning ability. Hence low calories , nitrites and fibre rich makes leafy vegetables a best choice in losing weight.
Apart from weight loss , Green leafy vegetables has incredible effects on our body. Most important health benefits of green leafy vegetables includes treating anemia, improving digestive health, maintaining weak eyesight,. It also helps in balancing cholesterol levels, supporting cardiovascular health and also enhancing skin and hair quality.
Green leafy vegetables are integral part of an healthy diet . Consume wide variety of greens regularly to reap all the positive health benefits. One of the easiest way of incorporating greens in our diet is by adding leafy vegetables in everything we cook from dals , gravies to curries , rice's to rotis and parathas.
Fenugreek being one of my favourite leafy vegetable , I have tendency to add it in my curries as well a rice recipes.
Apart from potatoes and fenugreek leaves , you just need basic spices for seasoning to uplift the taste of this methi aloo recipe.
Fenugreek Leaves - Always choose tender , green small fenugreek leaves which are fresh , don't use matured, broad leaves or if leaves are turned yellow in colour. Clean and pluck fenugreek leaves , discarding stems. If you wish ,you can consider to add top tender stems . Rinse well and set aside.
Potatoes - Red skinned potatoes, baby potatoes, yukon gold and new potatoes are good options. Avoid potatoes that mushes easily once after they cook
Oil - I prefer mustars oil to make this delicious aloo methi recipe , as it gives a flavourful dish. Though I recommend using mustard oil , you can use any vegetable oil too.
Others - I prefer to keep the spices minimal in this recipe . Salt , green chilies for spiciness , cumin seeds , asafoetida and dry mango powder is all you need. I insist to use dry mango powder as it adds tartness to the mildly bittered methi leaves , which helps to enhance the flavours.
How to make Aloo Methi Recipe
Clean Methi leaves , separate the leaves from stems. You can use tender stems . Wash leaves thoroughly in running water . Chop the leaves and keep it aside.
Wash well potatoes , peel the skin and cut the potatoes.
Heat mustard oil in a pan , add jeera seeds ,allow it to crackle.
Add chopped potatoes and asafoeteida
Mix well everything , continue to cook till potatoes looks golden and crisp.
Add green chillies , chopped fenugreek leaves , salt and amchur powder .
Methi leaves will release water and wilts completely. Lower the flame and continue to cook till water dries up completely.
FInally add salt and dry amachur powder.
Mix well and serve Aloo Methi has side dish along with Roti-Dal or Dal Chawal or Kichadi in lunch for a complete balanced meal.
Aloo Methi Recipe
- 4 Cups Fenugreek Leaves , firmly pressed
- 2-3 no's medium sized potatoes or 250 grams Potatoes
- 1-2 no's Green Chilies , chopped
- ¼ teaspoon Asafoetida/ Hing
- ½ teaspoon Dry Mango Powder
- 1 teaspoon Jeera / Cumin Seeds
- 2 tablespoon Mustard Oil or any cooking oil
- Salt to taste
- Clean Methi leaves , separate the leaves from stems. You can use tender stems . Wash leaves thoroughly in running water . Chop the leaves and keep it aside.
- Wash well potatoes , peel the skin and cut the potatoes.
- Heat mustard oil in a pan , add jeera seeds ,allow it to crackle.
- Add chopped potatoes , sauté at intervals and cook until it turns lightly golden in color.
- Now add chopped green chilies and asafoetida, saute for 2-3 minutes. Potatoes crisps further.
- Add chopped fenugreek leaves , mix well and cook until methi leaves wilts and water content dries up completely.
- Methi leaves will release water and wilts completely. Lower the flame and continue to cook till water dries up completely.
- When there is no more water content from fenugreek leaves, add salt to taste and amchur powder ( dry mango powder)
- Mix well completely and turn off the stove.
- Serve Aloo Methi has side dish along with Roti-Dal or Dal Chawal or Kichadi in lunch for a complete balanced meal.
- I have used mustard oil because this Aloo Methi Sabji is a punjabi style dry sabji .
- I emphasize on using different types of oil for cooking as per the cuisine ,so that our body will be benefited from each kind of fatty acids . You can understand more about this in my article Balanced Diet .