“Aloo Methi Recipe – A Recipe of potatoes and methi fried in butter and spiced with fresh garam masala’s.”
Fried methi leaves and potatoes make a great combination together. When you fry them in oil/butter and add the required masala’s, you get a nice plate of easy and tasty aloo methi recipe.
The fenugreek leaves/methi are the leaves you get from fenugreek seeds. These leaves are quite similar to the spinach leaves, except that they are slightly bitter. They have hard stems, which have to be removed before dicing the leaves.
So, the first and foremost thing you would be doing would be to remove the leaves from the stems. It is better to peel these leaves overnight or at least 20-30 min before you are ready to cook, as this is quite a laborious process.
In my opinion, the best way to do this process is by listening to a good instrumental music. Listening to a good music really raises your mind and really makes you feel good. When you feel good while processing your cooking, it gets reflected in your food as well. You will cook food with more care and energy.
Music is always better than watching TV because, your mind has to be present to enjoy music as opposed to the TV that takes your mind off. This sort of mind is what you require to make really good food. This is a secret many won’t tell you. So grab it right here. While readying the methi leaves myself, I listened to this flute music in youtube, which I found was very relaxing. I would recommend it for you as well.
I peeled the leaves overnight, washed them well, dried them with a cloth and covered them with a piece of paper before keeping in the fridge. This I have done to prevent the leaves from becoming dark and to keep them fresh the next day.
There are a few ways you can remove the bitterness in the methi leaves. One tip would be to wash them well with salt. Another tip that I would use, would be to fry the leaves in butter while cooking.
Overall, this dish takes roughly 15-20 min to prepare the methi leaves, 10 min to cut the other ingredients and another 15-20 min to cook. So, overall this has a preparation time of 30 min and cooking time of 20 min.
Now, with that said, let’s learn how to make this aloo methi recipe
This list serves about 2-3 people
• Butter – ¼ block
• Cumin Seeds – 1 tbsp
• Green Chilies – 3-4
• Potatoes – 4 (medium)
• Methi Leaves – 1 bunch
• Asafetida – ½ tbsp
• Salt – 1tbsp
• Coriander Leaves – 5-6
• Turmeric Powder – ½ tbsp
• Coriander Powder – ½ tbsp
• Garam Masala – ½ tbsp
1. Chop 4 potatoes, and 4 green chilies and keep them aside.
"I have made this aloo methi recipe spicier and have used 4 chilies. If you like it mild use 3 instead."
2. Wash the fenugreek leaves in water, along with ¼ tbsp of salt. Chop them and keep them aside.
3. In a frying pan, heat ¼ block of butter. As the butter starts getting heated, add in 1 tbsp of cumin seeds.
"Make sure that you heat the butter over medium flame."
4. Now add the green chilies and potatoes into the mix and stir it well. Add in ½ tbsp of turmeric powder and 1 tbsp of salt and stir it well.
5. Close the lid of the pan, and let it cook in the closed lid for 5-10 min. Give an occasional stir to prevent potatoes from getting burnt.
6. Once the potatoes are half cooked, remove the lid and add the chopped fenugreek leaves into the mix.
7. Add ½ tbsp coriander powder and ½ tbsp of garam masala into the mix and close the lid of the pan for 5 min.
8. Stir the mix well, until the potatoes and methi are cooked well. Garnish the mix, with some chopped coriander leaves.
9. Enjoy this aloo methi recipe with dal fry and rice.