Best Aloo Methi Recipes

METHI DUM ALOO - FENUGREEK INDIAN SPICY POTATOES

Steps:

• Grind together all the ingredients mentioned under'masala paste' and keep aside.
• Prick potatoes all over using a fork.
• Heat oil in a wok.
• Once its hot, deep fry the potatoes in it until golden in colour.
• Drain on clean paper towels and keep aside.
• Heat oil or ghee in a skillet.
• Add cumin and mustard seeds alongwith asafoetida powder.
• Allow to splutter.
• Once they stop spluttering, add the ground paste and fry until the ghee or oil separates from the masala.
• Add kasoori methi, salt, pepper, potatoes and a little water.
• Stir well.
• Cover and cook on medium flame until the potatoes are tender and ready to eat.
• Serve hot with naan or paratha or kulchas.
• Enjoy!

ALOO METHI

Steps:

• Heat oil and add onion and fry till golden. Add cumin seeds and dry red chilies.
• When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté foe a moment.Add methi and 1 cup water and cook on a medium flame.till done and till water is fully absorbed.
• Now add potatoes and 1/2cup water and mix well. Cook till potatoes are done.

CHARISHMA'S METHI ALOO KI SABZI

Steps:

• Prepare a paste of the ingredients listed under 'Masala paste' and keep aside.
• Heat oil in a pot.
• Once hot, toss in mustard and cumin seeds. Allow to crackle. Fold in bay leaves, cloves, cinnamon stick and green cardamoms. Stir fry for a few seconds.
• Add chopped onions and chopped ginger. Stir fry until browned and the raw smell is gone.
• Once they stop crackling, add the prepared masala paste and stir well.
• Cook till the oil separates from the masala.
• Add the chopped fenugreek leaves and boiled potatoes.
• Mix well, then fold in salt to taste.
• Mix thoroughly and allow to cook, uncovered, till the fenugreek leaves are tender and well cooked.
• Serve hot with rotis and/or white Basmati rice and yoghurt/raita on the side.
• We enjoyed this with roasted pappadams.

PUNJABI ALOO METHI

Steps:

• Heat ghee in a shallow pan over medium heat. Add cumin seeds. When cumin seeds crackle, add turmeric. Add tomato and cook for 5 minutes.
• Add potatoes. Reduce heat to medium-low and cook until they soften, about 10 minutes. Add fenugreek leaves and cook until wilted, about 5 more minutes.
• Add water, cover, and cook until fenugreek starts smelling fragrant, 5 to 10 minutes. Add salt.
• Mix well. Sprinkle with lemon juice and garnish with cilantro.