Aloo methi

Name: How to cook Aloo methi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Sakshi Nillawar

Aloo methi

#Nov #W4 Aloo methi is a classic Indian side dish made with tender potatoes and flavorful fenugreek leaves from Punjabi cuisine. Here I share my family's authentic easy recipe that requires only a few key ingredients and is great for making it either vegetarian or vegan-friendly.

Ingredient

Food ration :

3 servings

Cooking time :

20 minutes

3.5-4 cups

chopped fenugreek leaves

250 grams

potatoes or about 3 to 4 medium sized

1 teaspoon

chopped green chilies or 1 to 2 green chillies

2 tablespoons

mustard oil

1 pinch

asafoetida (hing)

as per requirement

salt

Cooking instructions

* Step 1

Picking And Cleaning Methi Leaves Remove the leaves from the stems of the methi/fenugreek leaves. This can take a good amount of time, and I like to prepare a large batch at once to keep in the fridge for about a week or so and have ready as needed. After plucking the leaves rinse them thoroughly in cool running water in a large bowl. Firstly soak the leaves in enough water for a few minutes. Add some vinegar and baking soda to the water. This gets rid of pesticides if any.

* Step 2

Swish and move them with your hands, so that they are cleaned thoroughly of any soil or mud clinging on the stems. This needs to get washed off. See that the leaves are clean and devoid of any muddy particles on them. Drain all the water and soak them in fresh water for a few more minutes. Drain the water. Repeat this process once or twice. Finally, drain all the water. Now chop the fenugreek leaves. You could do this with a knife or chop them in a food processor.

* Step 3

While chopping in the food processor, make sure you do not chop it to fine or make a paste of it. Preparing Potatoes Rinse, peel and chop the potatoes into small cubes or squares.

* Step 4

In a heavy skillet, kadai or pan, heat up the oil. Add the potatoes first. Saute the potatoes for some minutes on medium-low to medium heat until they start looking crisp and are lightly browned from the edges. Add the chopped green chilies and asafoetida. Stir. If you don't have green chilies, add about ¼ to ½ teaspoon of red chili powder or cayenne pepper.

* Step 5

Making Aloo Methi Now add the chopped methi (fenugreek leaves). Mix very well.

* Step 6

Add salt. Give a good stir, and let the aloo methi continue to cook for a couple of minutes uncovered on medium-low to medium heat. When the methi begins to produce water, reduce the heat to low and cook for 5 to 6 more minutes on a low to medium-low heat. The liquid should be totally evaporated in the dish and the fenugreek leaves will become completely wilted. Saute for a couple more minutes to get the potatoes and methi nice and dry.

* Step 7

If your potatoes are not quite cooked when the liquid has dried up, add a tablespoon or so of water and continue to cook. Later, if you see any extra water in the pan, then simmer until all the water is dried up. Once cooked, you can either mix in a bit of butter for extra rich flavor or serve plain as-is.