Aloo Methi.. Punjabi style

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


2-3 Potatoes
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.

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