What is Aloo Methi
Aloo methi (aloo methi sabji) is a popular North Indian dish made with potatoes (aloo) and fenugreek leaves (methi). The dish is made by sautéing boiled potatoes with chopped fenugreek leaves, onions, garlic, and a blend of spices such as cumin, coriander, turmeric, and chilli powder.
| Aloo Methi Recipe |
Aloo methi Gravy can be served as a side dish or a main course with roti (Indian flatbread) or rice. It is a delicious and nutritious dish popular in Indian households and restaurants.
What is Methi
Methi, also known as fenugreek, is a herb that is commonly used in Indian, Middle Eastern, and North African cuisine. It has small, green, and leafy stems used as a herb or spice. Methi has a slightly bitter taste and a strong aroma, which can add depth and complexity to dishes.
The herb is rich in nutrients such as protein, fibre, iron, and vitamins A and C. It is believed to have several health benefits, including aiding digestion, improving blood sugar control, and reducing inflammation. In addition to being used in cooking, methi is also used in traditional medicine and is available in various forms, such as capsules, teas, and supplements.
How to Clean Methi
Here are the steps to clean methi:
- Take a bunch of fresh methi and separate the leaves from the stems.
- Discard any yellow or wilted leaves and stems.
- Rinse the leaves thoroughly under running water to remove any dirt, grit, or debris.
- Soak the Methi Leaves in a bowl of cold water for 5-10 minutes. This will help to soften the leaves and loosen any remaining dirt.
- After soaking, remove the leaves from the water and discard the water.
- Rinse the leaves once again under running water to remove any remaining dirt or debris.
- Pat the methi leaves dry with a clean kitchen towel or paper towel.
- Your methi leaves are now clean and ready to be used in your favourite recipes.
How to Clean Aloo
- Cleaning potatoes (aloo) is a simple process. Here are the steps to clean also:
- Take the potatoes and rinse them thoroughly under running water to remove any dirt or debris.
- Use a vegetable brush or a clean kitchen sponge to scrub the potatoes gently, especially in any areas where there is visible dirt or blemishes.
- If there are any small eyes or sprouts on the potatoes, you can remove them using a paring knife or a vegetable peeler.
- Once the potatoes are clean, you can either peel them or leave the skin on, depending on your preference.
- If you decide to peel the potatoes, use a vegetable peeler or a sharp knife to remove the skin.
- After peeling, rinse the potatoes once again under running water to remove any remaining bits of skin or dirt.
- Your potatoes are now clean and ready to be cooked in your favourite dishes.
How to Make Aloo Methi (Recipe)
Ingredients for Aloo methi ki sabji:
- 2-3 medium-sized potatoes (aloo), boiled, peeled, and cubed
- 1 bunch of fresh methi (fenugreek) leaves, washed, picked, and chopped
- 1 small onion, finely chopped
- 1-2 garlic cloves, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder (optional)
- Salt to taste
- 2 tbsp oil
Instructions:
- Start by washing the methi leaves thoroughly under running water. Pick the leaves and discard the stems. Chop the methi leaves finely and set them aside.
- Boil 2-3 medium-sized potatoes until they are soft and tender. Once they are cooked, peel the potatoes and chop them into small cubes. Set them aside.
- Heat 2 tbsp oil in a pan on medium heat. Once the oil is hot, add 1 tsp cumin seeds and let them sizzle for a few seconds.
- Add 1 small onion, finely chopped, and sauté until they turn translucent.
- Add 1-2 garlic cloves, finely chopped, and sauté for a minute until fragrant.
- Add the chopped methi leaves and sauté for 3-4 minutes until they wilt and become tender.
- Add the boiled, cubed potatoes to the pan, along with 1 tsp coriander powder, 1/2 tsp turmeric powder, and 1/2 tsp red chilli powder (if using). Mix well.
- Add salt to taste and stir well.
- Cover the pan and let the aloo methi cook on low heat for 5-7 minutes until the flavours are well combined and the potatoes are fully cooked.
- Once cooked, turn off the heat and garnish with fresh coriander leaves if desired.
- Serve hot with roti or rice.
- Your delicious and healthy aloo methi is now ready to enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Yield: 4 servings of aloo methi.
Important tips during Making Aloo Methi
- Sure, here are some important tips to keep in mind while making aloo methi:
- Use fresh methi leaves for the best flavour. If you cannot find fresh methi, you can use frozen methi leaves instead.
- Always wash the methi leaves thoroughly under running water to remove any dirt or impurities.
- Boil the potatoes until they are fully cooked and soft before adding them to the pan. This will ensure that the potatoes are tender and well-cooked in the final dish.
- While sautéing the methi leaves, be careful not to overcook them, as they may turn bitter if cooked for too long.
- If you prefer a spicier dish, you can increase the amount of red chilli powder or add some green chillies to the recipe.
- Cover the pan and cook the aloo methi on low heat to allow the flavours to meld together and for the potatoes to fully absorb the flavours of the spices.
- You can add a pinch of sugar or jaggery to the dish to balance out the bitterness of the methi leaves if desired.
- Finally, always taste and adjust the seasoning as needed before serving.
How to reduce the bitterness of Methi
- Place the leaves in a bowl and lightly sprinkle them with a bit of salt. Stir to coat and set aside for 15 to 20 minutes. Rinse the leaves, strain, and add to the dish
- Blanch the leaves for just a minute or so in boiling salted water. Then drain, rinse under cool water, and use.
Calories and Nutrition Chart for Aloo Methi Sabzi
Here's a general idea of the calorie and nutrition content of aloo methi per serving (assuming a serving size of 1 cup):
- Calories: 150-200
- Fat: 8-10g
- Carbohydrates: 18-20g
- Protein: 4-5g
- Fibre: 4-5g
- Sodium: 400-500mg
Please note that the exact nutrient content of aloo methi can vary based on the specific ingredients used and the cooking method. Additionally, the above values are only an estimate and may not be accurate for your specific recipe.
Overall, aloo methi is a nutritious and flavorful dish that provides a good balance of carbohydrates, protein, and fibre. The dish is also rich in several vitamins and minerals, including vitamin C, iron, and calcium, thanks to the inclusion of nutrient-dense methi leaves.
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