Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Aloo Methi
Sapana Behl
Aloo Methi is a dry curry of baby potato and fenugreek leaves that tastes absolutely amazing with some ghee smeared chapati and yogurt.
No ratings yet
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Lunch
Cuisine
Indian
Servings
4
People
Equipment
Heavy Bottom Pan
Ingredients
1x
2x
3x
500
g
fenugreek leaves
chopped
250
g
baby potatoes
cubed
2
tomatoes
chopped
2
green chilies
chopped
1
teaspoon
turmeric powder
salt to taste
4
tablespoon
desi ghee/clarified butter
Instructions
Heat
ghee
in a large havey bottom pan/wok and add baby potatoes. Stir and add salt and turmeric powder.
Cover them with chopped fenugreek and close the lid without stirring. Keep on low flame.
Do not stir or else it won’t taste best. After 15 minutes stir from sides gently and add chopped tomatoes in center and again cover with vegetables.
Cook till ghee comes out. Add a spoonful of ghee on each serving.
Enjoy it with ghee smeared chapati and yogurt.
Notes
Make sure to use baby potatoes or small potatoes only.
Fresh methi leaves makes amazing aloo methi. You can also use dry methi leaves as well.
Tomatoes adds nice flavors in aloo methi. But you can also use dry mango powder instead of tomatoes.
For best results use ghee to make the aloo methi.
Keyword
aloo methi, how to make aloo methi sabzi, potato fenugreek leaves curry, punjabi aloo methi
Tried this recipe?
Mention
@Behlsapana
or tag
#cookingwithsapana
!