Aloo Methi
As winter wraps its chilly embrace around us, the culinary landscape undergoes a delightful transformation, ushering in a medley of seasonal delights. Among the myriad winter vegetables that grace our kitchens, Aloo Methi Ki Sabzi stands out as a comforting and flavorful dish that captures the essence of the season. This classic Indian dish brings together the earthy goodness of potatoes (aloo) and the aromatic freshness of fenugreek leaves (methi), creating a symphony of flavors that warms both the heart and the palate.
Aloo Methi Ki Sabzi is not just a dish; it is a celebration of winter’s bounty, combining the starchy richness of potatoes with the distinctive bitter notes of fenugreek leaves. The combination of these two ingredients results in a dish that not only satisfies the appetite but also provides a nutritional boost during the colder months. One of the unique aspects of Aloo Methi Ki Sabzi is the distinct bitterness imparted by fenugreek leaves. This bitterness, when expertly incorporated, adds depth and character to the dish, elevating it beyond a simple potato curry. The preparation of Aloo Methi Ki Sabzi involves a careful balance of spices, ensuring that the dish captures the essence of winter without overwhelming the natural flavors of the key ingredients.
Whether enjoyed with steaming hot rotis or fragrant basmati rice, this dish promises to be a delightful journey for the senses, offering a symphony of textures, aromas, and tastes that evoke the coziness of winter.
Aloo Methi Ki Sabzi
Course: SidesCuisine: IndianDifficulty: Easy4
servings30
minutes40
minutesEmbrace the essence of winter with this Aloo Methi Sabzi
Ingredients
Oil – 2 tbsp
Cumin Seeds – ½ tsp
Garlic – 3-4 cloves, chopped
Ginger – ½-inch piece, chopped
Green Chilli – 1, slit
Potato – 2 medium, cubed
Salt – as per taste
Hing – 1/8 tsp
Turmeric Powder – ¼ tsp
Chilli Powder – ¼ tsp
Coriander Powder – ¼ tsp
Cumin Powder – ¼ tsp
Methi Leaves – 2 cups, packed
Garam Masala – 1/8 tsp
Chaat Masala – 1/8 tsp
Directions
- Add oil to a kadai and once it heats up, add cumin seeds and let it splutter.
- To this, add the ginger, garlic and green chilli and fry till fragrant.
- Add the potatoes along with salt to this and mix well. Cover and cook this till the potatoes are tender.
- Next, add the hing, turmeric powder, chilli powder, coriander powder and cumin powder and mix well.
- Add methi leaves and a pinch of garam masala and chaat masala and mix well.
- The leaves cook pretty cook and once done, turn off the heat and serve hot.
