Winter is the time when fresh methi leaves are found in the market. The tender aromatic leaves are used in cooking. This recipe is very popular in the Punjab region. But with time it gains its popularity in other parts of the country. Now it is must in the menu of any restaurants or roadside dhabas.
The dhaba style aloo methi pairs best with plain rice, jeera rice or even roti.
- 3 medium size, potatoes
- 250 grams fresh methi shak/fenugreek leaves with stalk
- 1 medium size, onion chopped
- 8 garlic cloves, finely chopped
- 1 dry red chili
- 1 green chili, chopped
- 2 tablespoons cooking oil
- 1 tablespoon ghee/clarified butter(optional)
- 1 pinch hing/asafoetida
- 1/6 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 1 teaspoon lime juice
- Wash the potatoes properly. Then peel and cut into small size cubes.
- Pluck the methi/fenugreek leaves. Wash with running water. Then squeeze excess water and set aside.
- Heat oil and ghee together in a pan. Add cumin seeds, dry red chili, hing/asafoetida, and finely chopped garlic.
- Stir for some seconds. Then add chopped onion, chopped green chili. Saute until the onions change color.
- Add potato cubes, turmeric powder, and chili powder. Stir to mix.
- Cover the lid and cook for 2 minutes over a medium to low flame.
- Add salt, cumin and coriander powder. Again cover and cook until 80% done.
- Add methi leaves and stir well. Cover and cook for 4-5 minutes.
- Then stir continuously over a high flame for a minute until the sabzi becomes almost dry.
- Once done, sprinkle some lime juice. Then mix well.
- Turn off the flame and serve hot.