Aloo Methi Recipe | Methi Aloo Recipe | Indian Recipe

This recipe involves my favourite root vegetable: the famed Potato/Aloo. 
Aloo Methui/Methi Aloo is a popular North Indian dry style dish,  that can be teamed up with chapathi, roti, prata or bread. You can even have it as sides with rice and dal or rice and curd. You choose!

PREPARATIONS FOR DRY ALOO METHI | METHI ALOO

• Wash 3-4 potatoes, peel and cut into small pieces
• Keep aside for 8-10 minutes and let the water drain out 
• Once the potatoes are dry, then marinate them in red chilli powder, haldi and salt for about 10-15 minutes

• Use fresh methi leaves
• Cut the stem and keep only the leaves aside
• Wash the leaves in running water
• Keep aside
• Add salt to the leaves and let it dry for 10-15 minutes (This is so that the Methi leaves loose their bitterness)

   

WHAT YOU NEED FOR DRY ALOO METHI | METHI ALOO

• 1.5 tbsp ghee / clarified butter (tbsp = tablespoon)
• 1 tsp cumin seeds / jeera (tsp= teaspoon)
• 1 onion thinly sliced
• 2-3 dried red chilli 
• 1 tsp turmeric / haldi
• 1 tsp ginger - garlic paste
• 1.5 cup methi leaves / fenugreek leaves 
• 1 tsp kashmiri red chilli powder / lal mirch powder
• 1/2 tsp garam masala
• Water
• salt ( as per taste)

STEP-BY-STEP GUIDE FOR METHI PULAO/METHI RICE 

• Heat ghee in a pan till hot
• Add cumin seeds and let them splutter
• Then add the chopped onions and stir till they become translucent 
• Now add the ginger-garlic paste and stir till the raw smell of the paste goes away
• Then add the marinated potatoes and mix
• Close the lid of the pan and let the potatoes cook for about 5 minutes
• Stir the potatoes a little so that they don't stick to the bottom of the pan
• Then add the chopped methi leaves
• Mix well, cover and cook
• If you want the potatoes to cook faster you can add 100 ml water and cover the pan
• One the potatoes and methi are 80% cooked you can add some salt and garam masala
• Cover the pan and cook till the potatoes are cooked 100%