Aloo Methi

Spinach is not the only healthy leafy green vegetable. Mix fresh Methi Leaves with potatoes for this delicious and healthy subzi. The kids won’t even notice the greens mixed in with their favorite – potatoes!


Ingredients:

Potatoes – 3 cups, diced (about 3 medium potatoes)

Fresh Methi Leaves – 1 bunch, washed well and roughly chopped

Oil – 4 tsp

Fennel Seeds (Saunf) – ¼ tsp

Haldi (Turmeric) – ¼ tsp

Hing (Asofoetida) – pinch

Salt – ½ tsp (or to taste)

Red Chili Powder – ¼ tsp (or to taste)

Dhania Powder – 2 tsp

Jeera Powder – 1 tsp


Method:

  1. Heat Oil in a non-stick pan with a cover.
  2. Add Fennel Seeds and allow them to sputter.
  3. Add Haldi and Hing.
  4. Immediately add Potatoes and stir well.
  5. Add Salt, Red Chili Powder, Dhania Powder and Jeera Powder – mix well.
  6. Cook covered for about 5 minutes on medium flame.
  7. Add Methi Leaves and mix well.
  8. Cover again and cook until potatoes are tender.
  9. Serves 4

Tips:

  1. Fennel Seeds have a strong sweet flavor. If you don’t care for them, substitute Jeera (Cumin Seeds).
  2. After cutting potatoes, rinse them in water to remove excess starch and to prevent them from turning dark.

0 thoughts on “Aloo Methi

  1. Hi,
    just another quick one. My dad’s blood sugar level is really high. Therefore, we are kinda limited to things we can cook at home so he does not get tempted. Therefore, we try to keep potatoes to a minimum. Can you suggest any substitute for potatoes since he really likes methi and also for palak paneer, i can’t make palak with paneer due to his health. What is another substitute for paneer in the palak paneer. my mum used to put corn but it turns out horrible. probably cos i don’t really relish corn.

    Many Thanks

    1. Hi Priti,
      Suran….not sure about the sugar content in it. We would suggest that you keep methi on hand and add it into daals and gravy dishes as a part of seasoning.
      I love Methi, another dish I make is carrots and methi. Same as Aloo methi but I add a tbsp or so of yogurt at the end to balance out the sweetness of the carrots and the bitterness of the methi. Also, Mathi rotis are yummy 🙂
      Hope that helps!

  2. Hi Hetal and Anuja,

    Love your site, the simple recipes and the valuable tips are Amazing! Thanks!

    I need advice on Methi leaves and generally leafy vegetables, how to store them. They go off real quick. The last time i tried storing mint leaves in the freezer and it turned out to be a bad idea. Please help.
    Thanks in advance for your time and help.
    Regards,
    Pri

    1. Hi Priti,

      *Methi Leaves, we suggest you either dry them in the sun or in the fridge (same as Curry leaves) or chop them fine and freeze them for later use.
      *Spinach Leaves, as soon as I feel that they are on their last leg, I boil/cook them, grind them and freeze till I am ready to use.
      *Lettuce etc cannot be frozen.
      Look at our Tips section for extending shelf life of : Curry Leaves, Cilantro/Dhaniya leaves, Lettuce, strawberries…and a whole lot more 🙂

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