Aloo Methi (Fenugreek Potato) recipe is simple potato recipe from Punjab. Fenugreek is a green leafy vegetable with a unique taste and is packed with a lot of nutrients. Aloo Methi (Fenugreek Potato) is considered a very healthy dish in Punjab, in fact now throughout India.

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Aloo Methi (Fenugreek Potato) is made in very less time and it is very simple to make. The taste of potato and bitterness of methi (fenugreek leaves) combination makes an amazing of side dish. It also has a lot of health benefits. Aloo Methi’s Fenugreek leaves are very good for feeding mothers. It also a good for weight loss, it is very filling, very nutritious and keep us away from food for a very long time.

So let’s try out this amazing side dish Aloo Methi (Fenugreek Potato) recipe

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Ingredients 

  • 1 bunch fenugreek leaves (methi)
  • 4 to 5 medium-size potatoes
  • 1/4 tsp turmeric powder
  • 2 tsp Kashmiri chili powder
  • 3 to 4 green chilies
  • Olive oil for cooking
  • salt to taste.
  • Pinch of Asatofedia (Hing)

Method

Firstly pluck and clean the fenugreek leaves with water and chop finely. Keep these leaves in a bowl filled with water. This will help us in removing mud and pesticide from it.

Wash and peel potatoes and cut them into small pieces. Wash and put them in a water steamer for 20 minutes

Heat a pan add olive oil and finely chopped green chilies, now add the steamed fenugreek leaves and potatoes. Mix well. Add the spices one by one and mix well, till all the spices blend together.

Check the salt and spice, if you require too spicy, then add only finely chopped green chilies. Mix well.

Sprinkle little water. Close the pan with a lid, allow to be cooked for 5 to 10 minutes.

You will feel the aroma of the fenugreek leaves and the potatoes. Check the potatoes, if they cooked by piercing fork. When it’s done.

Methi aloo is ready to serve. Serve it with dal tadka, rice & roti.

Also Read: How To Be Energetic Through Out The Day

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