We are a methi loving family and I usually end up bringing home a bunch or two with every round of grocery shopping I do. There are so many different ways you can cook this amazing green and it is easy to incorporate the nutrients in every day meal. Aloo methi is a classic combination cooked all over North India but the cooking technique and some of the spices slightly vary from one family to another. The recipe I am sharing today is the way I grew up eating. Methi really shines in this dish and need only the basic spices you already have in your kitchen. It’s homely, delicious and quite a vegetarian delight for Punjabis. There’s a different version of the same dish with paneer here.
What kind of methi to use for this dish?
When using as a vegetable fresh leaves are the best. Laced with a distinct aroma and spell-binding flavor, they give the dish more substance and are so good for you. Fenugreek is sold in small cilantro like bunches with leaves being more clover like. If stripping, rinsing and chopping scares you, all south Asian stores carry pre chopped methi in frozen section. The dried leaves, usually known and sold as Kasuri/Qasoori Methi are also available and extensively used in variety of dishes as a herb for the fantastic flavor. You can use kasoori methi in this dish If that is what you have available.
Being a dry dish, the texture of potatoes is very important. You want the potatoes to absorb the flavors, but also don’t want them to turn to mush. Choose preferably small, firm and waxy potatoes. They have thinner skin and hold their shape after being cooked. The best way to achieve this is to par boil the potatoes with skin on and then finish cooking with methi.
Serve with chapati, parathas or crepes along with raita or a bowl of lentil on side for a satisfying meal. It also makes a great toasted sandwich, a wrap filling or stuffing for parathas.
Here are some recipes using Methi that I have blogged earlier:
Simple, delicious and nutritious side dish from hearty Punjabi cuisine.
Ingredients
- 500 g baby potato
- 4 bunches methi/fenugreek (pick the leaves, wash them thoroughly and chop finely)*
- 3/4 cup chopped onion
- 3 tsp ginger garlic paste
- 3-4 green chilies or 1 tsp red chili powder
- 3/4 tsp turmeric powder
- Salt to taste
- 3/4 cup chopped tomato
- *If fresh or frozen is not available in your city use 3-4 tbsp qasoori / Kasoori methi
Instructions
- Put potatoes in a sauce pan and cover with water, bring to boil and simmer for about 4 minutes or until potatoes are just barely soft.
- Drain and rinse with cold water. Cut them in half (keep the skin on) and set aside.
- Heat the oil in a large heavy-bottomed non-stick skillet over medium-high heat. When hot, add the onions and cook until they are soft and translucent.
- Add chopped green chilies (or red chili powder), ginger garlic paste (qasoori methi , if using) and turmeric. Cook for a minute.
- Then add chopped tomatoes and salt.
- Cook on medium low heat until tomato has softened.
- Stir in chopped methi. Cover and cook for 2-3 minutes, stirring once (if using frozen methi cook uncovered for little while to let the excess moisture evaporates). Add potatoes and stir to evenly combine with methi and spices. Cook for another 5 minutes. Resist the urge to stir too much.
- Taste and adjust the seasoning.
- Serve hot with roti, paratha or plain rice. Also tastes great in wraps, sandwiches and stuffed in parathas.
This recipe is part of COOKBLOGSHARE party @ Jacqueline.
Angie@Angie's Recipes
I too love methi leaves. Sadly that our stores here don’t carry them…this is a healthy and delicious side dish.
Alida @My Little Italian Kitchen
This dish is gorgeous and very tempting. I love your healthy and delicious recipes Balvider.
Mandy
Oh I love this – it’s quite hard to find fresh methi here but it’s worth seeking out as it has an amazing taste.
Miriam
This looks so delicious & healthy! Would love to give this recipe a try ♡
Helen @ family-friends-food.com
This looks fabulous! I use dried fenugreek quite a bit and love the flavour but I’ve never seen fresh fenugreek leaves. I will have to visit some Asian supermarkets and see if I can track them down.
Emma - Bake Then Eat
This looks wonderful, I am not sure where I could find fresh methi leaves in Scotland but I shall definitely be on the lookout for them now!
jacqui
That looks so good thank you for sharing on #CookBlogShare
Easyfoodsmith
So good. We make this almost every other week when it is in season.
Adina
I wish I could find methi around here, I know it only from blogs and Indian cookbooks. The dish looks delicious!