Aloo Methi recipe | How to make Aloo Methi ki Subzi | Recipe for Aloo Methi Subzi
Aloo Methi one of the most popular side dish of Indian Cuisine for every day meal.
Potato is Aloo in Hindi and Methi is Fenugreek Leaves. A simple stir fry, made with potatoes and fresh fenugreek leaves for meals.
It’s an EASY and QUICK SIDE DISH that has the taste of bitter fenugreek leaves combined with soft potatoes in minimum spices.
This simple subzi is perfect for VEGANS, it can be made GLUTEN-FREE(use gluten-free asafetida) and can be cooked in LOW OIL. It is also a no onion garlic dish.
It is an everyday subzi in Indian homes and especially cooked during winters, as fresh fenugreek leaves are abundantly available in this season. Though nowadays these are available throughout the year, so we can make the subzi whenever we get fresh leaves. If you follow my posts, then you know that I always prefer seasonal eating, to get maximum benefit of the local produce. I am writing this post when it is almost Spring time in India but this a long awaited post on my blog and winters in many parts of the world. So recently when I got 2 bunches of fresh fenugreek leaves and it for lunch and I post the recipe on my blog.
Fenugreek Leaves and How to store it
In USA we get these at Indian grocery stores but not very regularly. So, whenever fresh fenugreek leaves arrived at the store, I always bought 2-3 bunches that were used in different dishes from the subzi to Methi Paratha, Methi Thepla, Besan Chilla , Khasta Methi Mathri and many more..
Methi/Fenugreek Leaves when stored properly, stays fresh and food for at least 15 days.
- Clean it properly, get rid of the roots and thick stem. Separate leaves from thick stem. You can retain the tender stems.
- Clean the dirt, do not wash. Take out the stale or yellow leaves if any. There should not be any moisture in the leaves.
- Then wrap the leaves nicely in a clean kitchen paper towel or tissue paper. Store in a refrigerator in a ziplock bag or an airtight container.
In other countries I am not sure how often you get these, but you may find it at Indian stores.
You also get frozen Methi Leaves in many stores, but frankly I never used it so can’t comment on it.
How to get rid of Bitterness of Methi/Fenugreek Leaves
Many people do not like the bitter taste of fenugreek leaves. To get rid of the bitter taste, you can follow the below mentioned steps
- Wash and clean the leaves 4-5 times in running tap water. Methi leaves have lot of dirt on it so make sure, you clean and wash it nicely.
- Keep Leaves on
- Sprinkle and rub some salt(a tsp) on the leaves and leave for 5-10 mins. Then squeeze the water.
- I usually do not follow this step as we not mind the slight bitter taste of the leaves. Even my kids like the Subzi and the flavor of Methi in various other dishes.
How to make Aloo Methi Ki Subzi
Aloo Methi is cooked with minimum spices to retain the taste and flavor of fenugreek leaves. I use only asafetida along with ginger and green chillies. Red chilli powder can be substituted for green chilli powder. It is a no onion garlic dish, I like to keep it simple with rustic flavors.
Many people also add turmeric powder but I make without it.
There are two ways to make Aloo Methi Ki Subzi. One is with raw potatoes and second is with boiled potatoes. I make it with cubed raw potatoes as I like the texture of whole dish, potatoes don’t get mushy and fenugreek leaves also get cooked properly. Potatoes are sautéed in oil for 2-3 min. before methi leaves are added.
Choose potatoes that do not crumble or mushy. Waxy potatoes like Idaho, Baby Potatoes, Golden Potatoes, Red Potatoes are good choice to make this veggie.
Finely chop fenugreek leaves before cooking. Preferably use a chopper or food processor for fine chopping.
In North India we use Mustard oil to make most of our dry Subzi. Mustard Oil also adds on to the taste here. You can also use any other oil of your preference.
You can also add dried fenugreek leaves(Kasuri Methi) if fresh leaves are not available, add 2 tbsp of dried leaves which will be almost equal to the 3-4 cups of fresh leaves.
How long can we store Aloo Methi
There won’t be any leftover veggie but if there is then keep it in an airtight container and refrigerate. Use it the next day.
How to use leftover Aloo Methi
You can use leftover aloo methi in bread filling, make sandwich and enjoy with tea. Or, you can make stuffed paratha, just like we make Aloo Paratha.
Or, simply knead he leftover subzi with flour and make plain parathas, it tastes amazing with any pickle or chutney of your choice.
- 3-4 Potatoes (Medium size)
- 2-3 Cups Chopped Fenugreek Leaves or take 250gm bunch
- 1" Fresh Ginger Piece
- 1-2 Green Chilli
- 1 tsp Cumin Seeds
- 2 tbsp Oil
- Salt as per taste
Cleaning and Sorting Fenugreek Leaves
- Separate the fenugreek leaves from the thick stems and root. You can keep the tender stems
- Wash leaves in running tap water 3-4 times or till all the dirt goes away.
- Keep leaves on a colander/sieve to drain off extra water.
Cook Aloo Methi
- Wash nicely and peel potatoes.
- Cut into 1" cubes. You may cut into small pieces. Keep potato cubes soaked in water till you prepare fenugreek leaves.
- Finely chop fenugreek leaves, use a food processor or chopper if you have.
- Heat oil in a kadhai or heavy bottomed pan. If using mustard oil, heat oil till starts to give slight smoke. Switch off the gas and let the oil cool a bit.
- Add cumin seeds in hot oil, once the seeds crackle add ginger and green chilli.
- Add cubed potatoes and sauté for 2-3 minutes.
- Add chopped fenugreek leaves and salt as per taste. Mix well cover and cook the veggie.
- Keep on stirring in between and keep the flame to medium low so that subzi doesn't burn at bottom. Cook till potatoes are soft and tender. You can use a fork to check cooked potatoes.
- Switch off the gas and serve hot with chapatis/parathas or dal rice.
Do try this simple Aloo Methi ki subzi for your lunch or dinner. Hot chapatis and simple plain curd/yogurt or any raita is a good combo for a light and comforting meal.
Few more dishes that I love to make with Methi/Fresh Fenugreek Leaves
Aloo Gajar Methi Ki Subzi( Potato, Carrot and Fenugreek Side dish)
Onion Methi Bhajiya(to be updated soon)
Doodhi Muthiya (Steamed snack with fenugreek leaves and bottle gourd)
Other than making the curries or adding Methi Leaves in Saag or Dal, I also like to add it in different flatbreads like
Bajra Methi Poori(Millet Fenugreek Deep Fried Bread)
Makkai Mooli Methi Paratha(Radish and Cornmeal Flatbread with Fenugreek Leaves)
Or, add in pulao and various rice and khichdi like this Sprouted Moong Pulao
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