Aloo Methi | Sauteed Potatoes & Fenugreek Leaves | Aloo Methi Ki Sabji

aloo methi, punjabi dry aloo methi ki sabji, sauteed potatoes & fenugreek leaves #sidedish

5 from 1 vote

Aloo Methi | Sauteed Potatoes & Fenugreek Leaves | Aloo Methi Ki Sabji

Aloo Methi is a very flavorful, nutritious, and delicious recipe prepared using potatoes and fenugreek leaves that can be served as an accompaniment or side dish with steamed rice or flatbreads like chapati, phulka, roti, etc. This potato side dish can be prepared in less than 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish, Starter

Cuisine: gujarati, north indian, punjabi

Diet: Vegan

Servings:

Calories: 125kcal

Author: Kushi

Ingredients

1 tablespoon Oil of your choice or Ghee
1 teaspoon Cumin seeds or Jeera
2 Green chilies , slit
2 medium Potatoes , peeled and diced
½ to 1 teaspoon Salt or Sendha namak
1 bunch Methi leaves or fenugreek leaves ( 3 handfuls)
Juice of 1 lemon
1 tablespoon Cilantro or Coriander leaves, chopped

Instructions

Separate the fenugreek leaves from the stem. The topmost tender stems can still be used. Wash and keep it aside.
1 bunch Methi leaves
Heat oil in a pan on medium flame. Once hot, add cumin seeds and saute for a few seconds. To this, add green chilies and continue to saute for a few more seconds.
1 tablespoon Oil, 1 teaspoon Cumin seeds, 2 Green chilies
Now add potatoes and salt and cook for 4 to 5 minutes. I have not added any water here. You can sprinkle some water if needed. If you are using an old batch of potatoes that have slightly dried out and require more time for cooking, then you may add a splash of water to help the cooking process.
2 medium Potatoes, ½ to 1 teaspoon Salt
Add the fresh fenugreek leaves (from above), cover, and cook for 2 minutes. Now toss, and you see how beautifully the leaves have wilted. Check the video for aloo methi. Cover and continue to cook for another 5 minutes or until potatoes are tender. This recipe does not require you to add any water.
Finally, add lemon juice, cilantro, and toss to combine.
Juice of 1 lemon, 1 tablespoon Cilantro

Notes

I always prefer to use fresh, tender methi leaves. As they wilt while cooking, I avoid chopping them. But if you want, you can give them a rough chop before adding them to the potatoes.
The spiciness or heat in this dish comes from green chilies only. You can add red chile powder if desired.
Some spices like coriander powder and turmeric powder can introduce additional flavors to the dish.
The amount and proportion of potatoes and methi leaves is flexible. You can add as much as you need.
On days other than fasting, you can even add onion and garlic along with cumin seeds.
Tomatoes or amchur powder can be added instead of lemon juice for the tanginess.
Traditionally mustard oil is used while preparing the dish. If you are using mustard oil, make sure to heat it properly before adding cumin seeds. You can use any vegetable oil, ghee, or butter. I love and prefer to use coconut oil.

Nutrition