This Aloo Methi dry veg was quite a winter staple in my home and is best enjoyed with flatbread like roti. Methi (Fenugreek) has gained worldwide popularity due to its strong medicinal properties. The nutrients found in this herb include iron, manganese, copper, magnesium, phosphorus and vitamin B6.
This recipe combines the medicinal benefits of methi/ fenugreek leaves with the amazing taste of potatoes. Methi leaves have a unique strong flavour and slightly
bitter taste, but Indians love the taste especially when they cook with potatoes.
Preparation Time: 10mins ∏ Cooking Time: 15mins ∏ Servings:2-3 persons
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 250 gm washed and finely chopped fresh methi leaves
- 2-3 medium size potato chopped (cubes)
- 1/2 inch ginger grated
- 4-5 garlic clove grated (or chopped)
- 1-2 whole dry red chilly
- 1/2 teaspoon cumin seed (Jeera)
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric (haldi) powder
- 1/2 teaspoon dry mango (Amchoor) powder
- 1 pinch Asafoetida (Hing)
- 2-3 teaspoon vegetable oil
- Salt as per taste
How to make Aloo Methi dry veg:
Step1: Thoroughly wash and clean fresh methi leaves and drain excess water. Peel and chop potatoes in small cubes.
Turn on flame and heat a pan. Then add oil and let it heat, now add cumin seed and fry it for a 20-30seconds on medium flame. Add Asafoetida, whole red chilly, garlic and ginger and saute it for 20-30 seconds till the raw aroma of garlic goes away. Now add chopped potato mix it well with the oil, saute it for 4-5 minutes on low-medium flame.keep stirring in between.
Step2: Once potatoes turns golden brown in colour and bit crispy, lower the flame and add turmeric powder, coriander powder and salt as per taste. If you like you can also add red chilly powder. Mix everything well and saute it for 1 minute.
Step3: Add fresh chopped methi leaves, mix everything together. Now cover the pan and cook on low-medium heat for about 7-8 minutes. Do not add any water because vegetables cook on their own steam. Keep stirring in between.
Step4: Open lid and check if methi leaves are cooked and water is still in the bottom then raise the heat up so that all the water evaporates quickly, then turn the heat down.
Once all the water evaporated, also potato and methi are soft & cooked well then sprinkle mango powder. Mix and cook for another 2 to 3 minutes, stir occasionally. Turn the stove off.
Aloo Methi dry veg is ready. Serve it hot with roti or paratha.
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