aloo methi recipe, aloo methi recipe in urdu, how to make aloo methi
aloo methi recipe by ranveer brar
Ingredients
3 tbsp Ghee (घी)
1 tsp Cumin Seeds (जीरा)
4-5 Fenugreek Seeds (मेथी दाना)
1 cup Fenugreek Leaves – torn with hand (मेथी के पत्ते)
½ tsp Sugar (शक्कर)
4-5 Potatoes – boiled & cubed (आलू)
Salt to taste (नमक स्वादानुसार)
1 medium Tomato – chopped (टमाटर)
½ small Lemon juice (नींबू का रस)
For Crushed Paste
1 inch Ginger – crushed (अदरक)
2 fresh Green Chillies – crushed (हरी मिर्च)
¼ tsp Salt (नमक)
For Curd Mixture
¼ cup Curd (दही)
¼ tsp Asafoetida (हींग)
1 tsp Turmeric Powder (हल्दी पाउडर)
½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
½ tsp Coriander Powder (धनिया पाउडर)
Process
For Crushed Paste
In a motor pastel add Ginger, Green Chillies, Salt and rush them coarsely.
Remove and keep aside for further use.
For Curd Mixture
In a small bowl add Curd, Asafoetida, Turmeric Powder, Degi Red Chilli Powder, Coriander Powder and mix everything properly.
Keep aside for further use.
For Aloo Methi
In a hot pan add Ghee and let it heat. Then add Cumin Seeds, Fenugreek Seeds let them crackle.
Now add the crushed paste, saute until light brown and then add the Curd mixture. Saute it until cooked and fragrant.
Then add the Fenugreek Leaves and cook them until 60%. Then add Sugar, Potatoes, Salt and saute it for 3-4 minutes.
Now add the Tomatoes and cook for a minute and finish it with Lemon juice.
Serve hot with Roti or Rice.
aloo methi recipe by food fusion
Ingredients:
-Cooking oil 4-5 tbs
-Zeera (Cumin seeds) ½ tsp
-Pyaz (Onion) sliced 1 Cup
-Tamatar (Tomatoes) chopped ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Namak (Salt) ½ tsp or to taste
-Lal mirch (Red chilli) crushed ½ tsp
-Sabut dhania (Coriander seeds) crushed 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Hari mirch (Green chilli) chopped 1 tbs
-Water ½ Cup or as required
-Aloo (Potatoes) cubes 3-4 large
-Methi (Fresh fenugreek leaves) 200g
-Garam masala powder ½ tsp
-Lemon juice 1-2 tbs
-Hari mirch (Green chilli) sliced
Directions:
-In a pot,add cooking oil,cumin seeds & mix well.
-Add onion,mix well & fry until light golden.
-Add tomatoes & mix well.
-Add ginger garlic paste,salt,red chilli crushed,coriander seeds,red chilli powder,turmeric powder, green chilli,mix well & cook for 1-2 minutes.
-Add water & mix well,cover & cook on medium flame for 3-4 minutes then cook on high flame until oil separates.
-Add potatoes,fresh fenugreek leaves & mix well,cover & cook on low flame until potatoes are tender (18-20 minutes),stir in between &
cook until oil separates.
-Add garam masala powder,Lemon juice,cover & simmer on low flame for 2-3 minutes.
-Garnish with green chilli & serve!
aloo methi recipe by nisha madhulika
Ingredients for Aloo Methi Recipe
Fresh fenugreek leaves – 250 grams
Potato – 250 grams (3-4 medium size)
Mustard oil – 2 tbsp
Asafoetida – 1-2 pinch
Turmeric powder – ¼ tsp
Coriander powder – ½ tsp
Green chilly – 2 (finely chopped)
Red chilly powder – less then ¼ tsp
Salt – as per taste (1/2 tsp)
How to make Aloo Methi Recipe
Remove stalk of the fenugreek leaves.
Wash leave twice and place them in a sieve or in plate and slide the plate diagonally so that excess water drains out.
Peel potatoes and then cut them. Keep potatoes in water by the time you chop leaves.
Finely chop the leave and make 8-10 pieces from one potato.
Take oil in a pan and place it on flame on heating. Add asafoetida and cumin seeds.
Also add turmeric powder, coriander powder and green chilies. Add potatoes as well and mix all ingredients.
Now add ½ tsp salt and sauté until potatoes get nicely coated with the masala.
Add 2 tbsp water, cover and cook for 5 minutes on low flame.
Open and stir the Sabzi, mix methi leaves, salt and red chilly powder as well.
Also add 1-2 tbsp water, cover and cook for 5 minutes on low flame. Keep a constant check on Sabzi.
If the potatoes are still hard cook for 3-4 more minutes.
Luscious and mouth watering aloo methi Sabzi is ready. Take it out in a bowl and serve with piping hot chapatti or parantha.
aloo methi recipe by sanjeev kapoor
Ingredients for Aloo Methi Recipe
Potatoes boiled 2 large
Fresh fenugreek leaves (methi) 2 cups
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida ½ teaspoon
Red chilli powder 1 teaspoon
Chaat masala 1 teaspoon
Dried mango powder 1 teaspoon
Salt to taste
Method
Heat oil in a non-stick pan. Cut potatoes into medium sized cubes.
Add cumin seeds to the pan and sauté till it changes colour. Add asafoetida and potatoes and sauté on high heat till the potatoes become golden in colour.
Add red chilli powder, chaat masala, dried mango powder and salt and toss well.
Add fenugreek leaves and mix well. Reduce heat, cover and cook for two to three minutes. Transfer into a serving dish and serve hot.
aloo methi recipe by madhura
INGREDIENTS
1 1/2 cup chopped Methi / Fenugreek leaves
1 Potato boiled and cut in to small cubes
3 tsp oil
1 tsp Cumin seeds
3 dried Red chillies
2 tsp chopped Garlic
1/4 tsp Turmeric powder
1 Onion finely chopped
1 tsp Red chilli powder
1 Tomato pureed
1 1/2 tsp Coriander powder
1 tsp Cumin powder
1 tsp Garam masala
INSTRUCTIONS
Remove stems of methi leaves, wash well in water and chop finely.
Boil potato and chopped in to small cubes.
Heat oil add cumin seeds, garlic and fry till garlic gets nice golden color.
Add turmeric powder, dried red chillies, chopped onions and cook till onions get light brown color.
Add coriander, cumin powder and cook for 2 mts.
Add methi leaves, salt, mix, cover and cook for 2 mts.
Add boiled potato, mix, add tomato puree, red chilli powder, salt, mix and cook for 7 to 8 mts.
Add garam masala, mix and cook for 1 minute.
Serve with roti, rice!
aloo methi recipe by pankaj bhadouria
Ingredients:
500g new baby potatoes
500g fenugreek leaves
2 tbsp mustard oil
1 tbsp chopped garlic
1 tsp fenugreek seeds
3-4 whole red chilies
Salt to taste
Method:
Wash well the fenugreek leaves.
Break away the leaves from the stems. Finely chop the fenugreek leaves.
Wash well the baby potatoes and scrape the skin. Wash again.
Cut into halves and drain well.
Heat the mustard oil to smoke point.
Cool a bit. Add 1/2 tsp salt to clarify the oil. Add the fenugreek seeds followed by the broken red chilies. Sauté for 30 seconds.
Add the potatoes and fry the potatoes till crisp.
Add the chopped Methi leaves and cook uncovered till all the moisture is evaporated and the Methi also begins to turn crisp.
Adjust seasonings and serve.
