This side dish of potato is flavoured with fenugreek leaves, as well as a variety of other spices to develop a spicy flavour profile. Aloo Methi is a punjabi delicacy popular in all North Indian restaurants. Each household have developed their own version and this is my version of making this delicious curry using homegrown methi leaves.
How to grow Methi leaves at home :
Soak the Fenugreek seeds in water for a day. Prepare the soil and sprinkle the soaked seeds on the soil. Keep watering the plants regularly. The seedings will come out within three days. Harvest them when ready.
- Methi leaves - 2 cups
- Baby potatoes (with skin) / Potatoes - 500 gms
- Oil - 1 tbsp
- Onion, chopped - 1 no
- Ginger garlic paste - 1 tsp
- Turmeric powder - 1/2 tsp
- Chilly powder - 1 tsp
- Coriander powder - 1 tbsp
- Cumin powder - 1 tsp
- Garam masala -1 tsp
- Dry mango powder - 1/2 tsp
- Salt to taste
1. Sprinkle some salt on methi leaves and set aside for 10 mins. Squeeze out the water to remove the bitterness, if necessary.
2. Heat oil in the pan, add finely chopped onion. Saute till tender.
3. Add ginger garlic paste, turmeric powder and salt to taste. Saute.
4. Add cut potatoes, chilly powder, coriander powder, cumin powder and cook till potatoes are almost done. Cover and cook.
5. Add methi leaves, garam masala, dry mango powder & cook till done. Sprinkle some water, if necessary.
Serve with rice or rotis.