Dhaba style aloo methi recipe | Aloo Methi Recipe – A simple, nutritious recipe prepared mainly with potato/aloo and fresh fenugreek leaves/methi.
Winter is the time when fresh methi leaves are found in the market. The tender aromatic leaves are used in cooking. This recipe is very popular in the Punjab region. But with time it gains its popularity in other parts of the country. Nowadays, this aloo methi ki sabzi is a must on the menu of any restaurants or roadside dhabas.
Methi leaves are the warehouse of fiber and valuable nutrients and are good for diabetic, constipation and people with a liver problem. Due to its high nutritional value, it is always advisable to add this leafy vegetable in our regular diet.
However, many people don’t like the bitter taste of methi. In that case, just mix some salt to the methi leaves and set aside for 10 minutes. Then squeeze, the fenugreek leaves to discard all the bitter water and use it. Even I will suggest not to chop the leaves unless you are in a hurry. Just pluck all the leaves and use that.
This dhaba style aloo methi recipe pairs best with plain rice, jeera rice or roti.
Few more dhaba style recipes you can check
Dhaba Style Aloo Methi Recipe | Aloo Methi Recipe
INGREDIENTS ( 1 CUP = 240 ML )
- 3 medium size potatoes
- 250 grams fresh methi shak/fenugreek leaves with stalk
- 1 chopped onion medium size
- 8 finely chopped garlic cloves
- 1 dry red chili
- 1 chopped green chili
- 2 tbsp cooking oil
- 1 tbsp ghee/clarified butter optional
- 1 pinch hing/asafoetida
- 1/6 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- 1 tsp lime juice
- Pluck the methi/fenugreek leaves. Wash with running water. Then squeeze excess water and set aside.
- Heat oil and ghee together in a pan. Add cumin seeds, dry red chili, hing/asafoetida, and finely chopped garlic. Stir for some seconds.
- Then add chopped onion, chopped green chili. Saute until the onions change color.
- Add potato cubes, turmeric powder, and chili powder. Stir to mix.
- Cover the lid and cook for 2 minutes over a medium to low flame.
- Add salt, cumin and coriander powder. Again cover and cook until 80% done.
- Add methi leaves and stir well. Cover and cook for 4-5 minutes.
- Then stir continuously over a high flame for a minute until the sabzi becomes almost dry.
- Once done, sprinkle some lime juice. Then mix well.
- Turn off the flame and serve hot.