Category: Dinner, Festive Recipes, Healthy Cooking, Lunch, Traditional
Cuisine: North Indian
Cooking Method: Boiling, Pressure Cooking, Sauteing
Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins
Aloo / Potatoes are universal favorites. Every cuisine has a different and delicious way to make potatoes. Of all the vegetables, Potato is used widely in all regions of Indian cuisine. Each of these dishes is made either with simple ingredients or many regional ingredients to make a delicious potato dish.
Of all the potato dishes, this Aloo Methi is my favorite. Summer is a time when I usually grow fresh methi leaves at home. The homegrown methi leaves are so good that I use them to make this Aloo Methi. Though this is a very simple dish, trust me the piping hot aloo methi curry along with phulkas are simply match made in heaven. Do try this aloo methi curry and enjoy it with your family.
Ingredients
Adjust Servings
Instructions
- Wash potatoes. Pressure cook them for three whistles until done. Peel off the skin and chop them into cubes.
- Heat a pan with one tablespoon of oil. Add jeera seeds and red chili when they turn hot. Add a tablespoon of freshly crushed ginger garlic. Sautee until the raw smell goes off. Add chopped onions and saute until they turn soft.
- Add cubed potatoes and toss. Now add turmeric powder, coriander powder, and red chilli powder. Sautee them and cover the pan with a lid. Cook them for 3- 4 mins until the raw smell goes off.
- Season with salt. Add chopped methi leaves and combine them together.
- Add half a teaspoon of asafoetida powder and amchur powder. Sautee and cook them for 4- 5 mins. Serve them hot with rotis and rice.
Notes
- I have boiled the potatoes and used them in this recipe. You can cook the potatoes directly in the pan. However, it might take some more time to get cooked.
- Always use fresh methi leaves for the fresh-smelling Aloo methi curry.
- Instead of amchur powder, you can also add a teaspoon of lemon juice at the end.