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By Shweta Singh
A North Indian delicacy prepared in every Indian household, Aloo Methi is an Indian main-course staple made using a few ingredients. The dish is prepared using potatoes, fenugreek leaves (methi), spices, and herbs - all mixed and cooked together to make the aromatic Indian delight.
Methi LeavesFor EA EA
TATA SALTFor 1 KG
FINGER HOTPEPPER (Green Chillies/Mirchi)For 0.5 LBS
Durvesh Garam MasalaFor 100 GM
24 Mantra Organic (Jeera) Cumin SeedsFor 7 OZ
Aloo methi finds its origin in the northern parts of the Indian subcontinent. The dish was first prepared in North India, Punjab, and later became a mass-favorite for its appetizing taste and easy-to-make features. With a delicious blend of starchy potatoes and chopped nutrient-dense methi leaves, the dish is flavored with authentic Indian spices and herbs. Have on your apron as I guide you to making a restaurant-style perfect aloo methi dish for simple everyday cooking and mindful eating.
Preparation Method for Aloo Methi Recipe
Pluck fenugreek leaves (methi) from the stalk and add them to a colander. Rinse the leaves thoroughly in clean water and spray vinegar or sprinkle salt to get rid of the pesticides.
Peel and chop potatoes and add them to a pot of water.
Heat a pan over medium flame. Add a tablespoon of oil. Once oil is hot enough, add cumin (jeera) seeds and garlic cloves. Let them splutter.
Add finely sliced green chilies, and sprinkle a pinch of asafoetida. Sautee.
Add cubed potatoes to the pan and add a pinch of turmeric. Mix all the ingredients and cover the pan with a lid. Cook until the potatoes are fork-tender. If needed, add some water (½ cup), so the potatoes cook faster.
Add ½ teaspoon garam masala and ½ spoon salt. Mix them well.
Add chopped methi leaves and fry until you smell a nice aroma and the leaves wilt off. Cook on a high-medium flame.
Garnish with finely chopped coriander leaves and serve with roti, rice, or puri.
The fenugreek leaves (methi) possess tons of health benefits. From helping us fight cold in the winter to help us meet our daily nutrient requirements, nutrition in aloo methi helps us fight against illness and improves our immunity.
Please note: The above values are approximate based on one serving size and can differ based on an individual’s diet.
Calories : 158
Carbohydrates : 11 g
Protein : 5 g
Iron : 3 mg
Fat : 11 g
Fiber : 2 g
Vitamin C : 4 g
Sodium : 479 mg
Sugar : 1 g
Calcium : 473 mg
Aloo methi tastes best with flavored rice, jeera rice, paratha, roti, or puri. This simple recipe is a quick hunger fix when craving aromatic Indian food. Anyone can prepare this recipe in less time and with few ingredients. Not only the dish taste the best but it also contains essential nutrients and vitamins. Winter is the best time to prepare the dish as you can easily find fresh fenugreek (methi) leaves available in the market.