I make methi sabzi in various ways but was never able to get it to taste the way aloo methi tastes in restaurants. I kept wondering what I am missing.... Then, I googled and Google God spewed a number of results. I looked up Tarla Dalal's recipe and it worked. In fact, the aloo methi tasted much better than the ones at restaurants. All because of a little trick given there....
Aloo Methi.. Punjabi style
Dry curry made with Methi/Fenugreek leaves and Potatoes in a Punjabi style
Recipe Type: Main Course
Cuisine: Indian / Punjabi
Prep Time: 30 minutes
Cook time: 30 minutes
Yield: 2-3 Servings
6 cups Methi/ Fenugreek leaves (chopped)
2-3 cloves Garlic
1" piece Ginger
2-3 dry Red Chillies
2 tsp Coriander powder
1 tsp Turmeric powder/ Haldi
1/4 tsp Asafoetide / Hing
1/2 tsp Cumin seeds
3 tsp Oil
Salt to taste
- Pressure cook the potato until done. Around 3-4 whistles or 8-10 mins.
- Peel and roughly chop into big chunks. I use my hands to roughly mash into big pieces.
- Wash the methi thoroughly and chop finely.
- Add 1/2 tsp of salt to the methi and leave it aside for 15-30 mins.
- Squeeze out all the water from the methi and keep the methi aside
- Heat a kadhai and dry roast the red chillies until they are crisp
- Remove the red chillies and add oil to the kadhai
- Add the cumin seeds to the oil
- Once the cumin seeds brown, add grated or finely chopped ginger and garlic
- Break the red chillies into smaller pieces and add to the kadhai
- Add the methi leaves and cook until the methi leaves are done
- Add the turmeic powder, coriander powder, hing and mix well
- Add the boiled potato and cook for 2-3 mins
- Serve hot with rotis.