Methi Aloo is a simple Punjabi recipe made with minimal ingredients. Potato and Fenugreek leaves make a very good blend altogether with few spices. I would say this is a delicious side dish and we enjoy having North Indian style subzis to go with pulkas or rotis.
Methi Aloo | How to make Methi Aloo
Medium Potatoes – 3 to 4, peeled & cubed
Oil – 2 tsp
Fenugreek Leaves/Methi – 3/4 cup
Cumin Seeds – 1/2 tsp
Turmeric Powder – a pinch
Chilli Powder – 1/2 tsp
Salt to Taste
Peel off skin from the potatoes, cut into cubes and add them in boiling water. Let it cook for 3-4 minutes, strain water and set aside. Don’t overcook the potatoes.
Clean fenugreek leaves, remove the muddy particles from the leaves. Wash thoroughly and finely chop the leaves. Set aside.
Heat oil in a pan, splutter cumin seeds. Now, add the cubed potatoes and sauté. Keep the flame on low. Add chopped fenugreek leaves and mix to combine.
To this, add all the spice powders, salt and give it a good stir. Let it cook for few minutes. Stir in between and check if the veggies are cooked. When done, remove from heat and serve with chapathi’s or pulkas.
This dish doesn’t require water to cook as methi leaves lets some moisture, which is enough. If you feel it is too dry, sprinkle little water and sauté.