Aloo Methi is a dry subzi recipe that goes well with both rice and phulkas.I always buy methi leaves whenever I see it fresh to make methi thepla, occasionally I make methi matar malai.I love dry subzis with chapathi more than rice, hubby doesn’t complain as he likes it with both.This post is long overdue and was sitting in my drafts so thought to post it today.
Aloo Methi Recipe – Ingredients
Recipe Category: Starter | Recipe Cuisine: Indian
Potato – 1 medium sized
Methi Leaves – 1 cup
Turmeric powder – a generous pinch
Red Chilli powder – 1 tsp
Coriander / Garam Masala Powder – 1/2 tsp
Salt – to taste
Oil – 1/2 tbsp
Jeera – 1/2 tsp
Garlic – 1 tbsp finely chopped
Green Chilli – 1 tsp finely chopped
- Rinse potatoes, cut into half and Pressure cook for 4 whistles.Peel off the skin,chop them into bite sized pieces.Heat oil in a pan – add jeera, let it splutter.Then add garlic and green chilli, saute them well for few mins until it starts to golden brown.Rinse methi leaves, chop it finely and set aside.
- Add cooked potatoes and saute for 3-5mins.Then add methi greens.
- Saute till it shrinks, then add turmeric powder, red chilli powder and garam masala powder mix well. Sprinkle little water just for the masalas to blend and cook covered for 5mins in low flame until the subzi becomes dry.Give a quick saute and switch off.
Serve with phulka or rice !
- You can also try this subzi with baby potatoes.
- Make sure the methi leaves are nicely sauted and raw smell leaves.