Aloo Methi | How to make Aloo Methi

By U K  |  30th Oct 2015  |  
4 reviews Rate It!
  • Aloo Methi, How to make Aloo Methi
Aloo Methiby U K
  • Prep Time

    0

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

249

4





About Aloo Methi

With the colder climate setting in most parts of the country with the arrival of monsoons and with the availability of green leafy vegetables all over, it becomes very important to choose the right vegetable as per the climate which is good for health in the current climatic conditions. So here is a little twist to the traditional Aloo Methi recipe from UK’s kitchen to make it more mouth watering.

Aloo Methi is a delicious dish which is liked by people of all age groups. Aloo Methi by U K has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Aloo Methi at many restaurants and you can also prepare this at home. This authentic and mouthwatering Aloo Methi takes few minutes for the preparation and 25 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Aloo Methi is a good option for you. The flavour of Aloo Methi is tempting and you will enjoy each bite of this. Try this Aloo Methi on weekends and impress your family and friends. You can comment and rate the Aloo Methi recipe on the page below.

Aloo Methi

Ingredients to make Aloo Methi

  • ½ bunch Fenugreek leaves (Methi)
  • 3 large Potatoes
  • 3 large Onions
  • 8 Garlic pods
  • 6-8 Boriya chilli
  • 1 tbsp dried Fenugreek leaves
  • 1 tsp Turmeric powder
  • 1 tsp Cumin seeds
  • 1/2 tsp Asafoetida (Hing)
  • 1 tsp Mustard seeds
  • 1/2 Lime juice
  • Salt to taste
  • Oil as per need

How to make Aloo Methi

  1. Pressure cook potatoes for two whistles. Cool them and peel. Cut and fry in boiling oil, just enough to get a light brown shade. Remove and keep aside on a kitchen towel.
  2. Chop onions and 90% of the 1/2 bunch of the Methi taken. Keep aside. Keep the rest of the methi in the plucked state.
  3. Heat oil in a pan. Add finely chopped garlic, mustards and cumin seeds till they splutter.
  4. Add onions and hing and stir. Onions and hing are added to reduce the strong flavor of Methi which overpowers all other ingredients.
  5. Add the Boriya chili with just a slit on them. Use Boriya (round) chili to give a great look to your recipe after plating.
  6. Add turmeric and salt and stir till the onions change color. Add the chopped Methi and stir well to mix with the onions.
  7. Add the remaining un-chopped methi to give a rustic look to the finished dish. Cook till Methi is done and add potatoes.
  8. Stir well and add some dried fenugreek leaves on top for flavor. Add some lime juice (optional).
  9. Cover and cook without adding any water for 3-4 minutes. Serve hot with Indian bread or use as a side dish.

My Tip:

Use Boriya (round) chili to give a great look to your recipe after plating. Onions and hing are added to reduce the strong flavor of Methi.

Reviews for Aloo Methi (4)

Avijit Prakash3 months ago

Reply

Mabel Thomasa year ago

Reply

Namu Manandhar2 years ago

Lovely recipe and dish :D
Reply

Deviyani Srivastava2 years ago

One of my fav dishes of winter season!
Reply