Aloo Methi Ki Sabzi Recipe (Potato Fenugreek Recipe) is a Traditional Indian Dish, cooked with Aloo (Potatoes) and Methi (Fenugreek). Generally Aloo Methi is served as a main course dish with hot Indian Chapatis. But I sometimes serve it as a side dish with Indian Meal.
Aloo Methi ki Sabji is cooked in almost every Indian household and most of my readers do ask me that their Methi leaves turns bitter after cooking. So here is the solution for that. If you want to remove sourness from Methi leaves, then wash it 2-3 times in fresh water and while cooking it with any other ingredients such as potato, peas, paneer or anything, you just need to add little sugar and dry mango powder (Amchur) altogether. This is the best way to remove the bitterness from methi leaves.
If you want to remove sourness from Methi leaves, then wash it 2-3 times in fresh water and add little sugar and dry mango powder (Amchur) while cooking.
Today I have cooked my special Aloo Methi in same way with flavorful spices and Indian Masala. It turned so delicious, that my whole family enjoyed it a lot. This ever popular dish of Methi is here in easy steps specially for you.
Aloo Methi Ki Sabzi Recipe / Potato Fenugreek Recipe is a Traditional Indian Dish, cooked with Aloo and Methi in Tomato based Gravy. This North Indian Dish is served with roti.
2 cups fresh methi (fenugreek leaves)
2 potatoes (aloo) chopped
1/4 teaspoon asafoetida (hing)
1 teaspoon ginger, chopped
4 cloves garlic, chopped
2 green chillies, finely chopped
1 big onion, fine chopped
2 tomatoes, chopped
1 teaspoon cumin seeds
2 tablespoon fresh thick curd
2 tablespoon Amul fresh cream
1/2 teaspoon red chilli powder
1/2 teaspoon turmeric powder
3/4 teaspoon coriander powder
1/2 teaspoon garam masala powder
10 cashew nuts
2 tablespoon ghee
Salt to taste
Soak the cashew nuts in 1/2 cup of water for about 20 minutes. Grind the soaked nuts into a smooth paste and keep aside.
Wash methi leaves very well in tap water, squeeze excess water, put little bit of salt and let it rest for few minutes.
Melt ghee in a frying pan and add cumin seeds. When the seeds starts to splutter, add asafoetida, ginger and garlic. Stir in very well for few seconds. Add chopped onion and saute till onion translucent.
Add rinsed methi, chopped potatoes and chopped tomatoes. Add salt to taste and mix in all spices.Leave to cook for about 6 minutes on low flame, till the potatoes tenders.
In between, add about 1/2 cup of water and leave to cook.
Mix curd and cashew nuts paste.
Go on stirring, until well combined and reaches to a required gravy consistency.
Finally mix fresh cream and cook for 2 more minutes.
Aloo Methi Ki Sabzi is ready to serve.
Serve this delicious Punjabi Dish with hot Indian roti, naan or paratha.
If you want, you can add more spices for making spicy gravy sabzi.
Tasty Indian Recipes
If you want more watery gravy, then add some more water.
You can use chopper, for finely chopping the methi leaves.
If methi is sour in eating, then boil it before cooking and mixing in gravy.