Potatoes and fresh fenugreek leaves are the two main ingredients in the Indian side dish known as aloo methi, which is both delicious and nutritious. This is a well-known recipe from Punjabi cuisine that can be prepared in a short amount of time and requires only a few basic ingredients.
The recipe is tasty and comforting, and it goes well with roti, paratha, or rice dishes. The combination of tender potatoes and somewhat bitter fenugreek leaves makes a dish that is good for pairing with these dishes.
Ingredients
- 500 grams potatoes, peeled and cut into 1-inch cubes
- 3 cups tightly packed fresh fenugreek leaves, washed and chopped
- 2 tablespoons oil (such as mustard, vegetable or canola oil)
- 1 teaspoon cumin seeds
- 1 pinch asafoetida (hing)
- 2 dried red chilies, broken into halves
- 1 teaspoon minced ginger
- 2 teaspoons minced garlic
- 1 cup finely chopped onions
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder or cayenne pepper
- 1 teaspoon coriander powder
- 1 teaspoon amchur powder (dry mango powder) or a squeeze of lemon juice
- 1/2 teaspoon salt, or to taste
Also see :- Top 10 Full Sun Perennials That Thrive in Sunshine
Instructions
The oil should be heated in a pan with a heavy bottom over medium heat. Cumin seeds should be added and allowed to crackle. To the mixture, add dried red chiles and asafoetida. Spend thirty seconds sautéing.
Garlic and ginger that has been minced. Sauté for approximately one minute, or until the aroma is released. Sauté the chopped onions for about two to three minutes, or until they become translucent.
Put in some cubed potatoes, some turmeric powder, and some salt. Combine thoroughly. Cover and continue cooking over medium-low heat, tossing the potatoes regularly, until they are approximately eight to ten minutes past the desired doneness.
Mix thoroughly after adding the chopped fenugreek leaves. Cook with the lid on for five minutes. Mix in some amchur powder (or lemon juice), followed by some red chili powder and some coriander powder.
Proceed to cook the leaves for an additional two to three minutes uncovered after thoroughly mixing them. Salt can be adjusted to taste. It is best to serve it hot with rice dishes, roti, or paratha.
Nutrition
Aloo methi is a food that is excellent for your health because it contains a significant amount of fiber, vitamins, and minerals. Folate, iron, calcium, and antioxidants are all found in abundance in the leaves of the fenugreek plant.
Additionally, potatoes are a source of potassium and complex carbs. Calories and fat content are both minimal in this dish.
Tips
Sprinkle salt over chopped fenugreek leaves and let them to settle for ten to fifteen minutes before pressing out the water and adding them in the dish. This will help lessen the harshness of the pepper.
If fresh fenugreek leaves are not available, you can substitute dried fenugreek leaves, known as kasuri methi. Before adding it to the recipe, roast a quarter cup of kasuri methi that has been crushed over a low fire.
If necessary, add one teaspoon of sugar or jaggery to taste in order to counteract the bitterness. Modify the level of heat by adjusting the quantity of green chilies or red chili powder, either by increasing or decreasing it.