Aloo Methi is a classic Punjabi side dish made with potatoes, fenugreek leaves and combination of spices. Typically made dry, this is a staple of every North Indian home and is served with roti or naan. It is also a popular dish for office or school lunchboxes. The slightly bitter taste from the fenugreek leaves and anytime favorite potato makes this a dish that one will never say no to.
For a Jain version of Aloo Methi, you can omit the onions.
Aloo Methi Recipe
Ingredients for Aloo Methi
- 5 Potatoes medium sized
- 1/2 cup onions finely chopped
- 3 to 4 small bunches Fenugreek leaves
- 2 Green Chillies
- 1/2 tsp Cumin Seeds
- 2 tblsp Oil
- 3 tblsp Fresh Curd thick
- 3 tblsp Tomato Paste
- 1/4 tsp Turmeric Powder
- 1 1/2 tsp Red Chilli Powder
- 1/4 tsp Garam Masala Powder
How to make Aloo Methi
- Pressure cook potatoes. Peel outer skin and cut into large pieces
- Slit green chillies length wise.
- Wash and chop fenugreek leaves.
- Heat oil in a frying pan, add cumin seeds, slit chillies and then chopped onions.
- When it turns golden, add fenugreek and fry for 1 or 2 minutes.
- Add turmeric powder, chilli powder, salt and then curds.
- Mix well and then add, potato pieces.
- Cook for 5 to 7 minutes stirring in-between.
- Add tomato paste, 1/2 tsp of sugar, garam masala powder and cook till dry.
- Serve hot with roti, phulka, naan or rice.