Monday, 5 October 2015

Aloo Methi (Dry)

This winning combination of potatoes and fresh Methi leaves, in a dry curry form, is very common in every home in Punjab. I love the mild bitterness of methi and its combination with potato, Goes great with rotis /chapatis.Aloo Methi does not need one either as it must be the most popular North Indian potato and leafy green combo side-dish


Check out Some other North Indian recipes


Prep time

Cook time


15 mins

15 mins

3 persons


Cuisine: North Indian

Recipe Type: Side Dish for Chapati



  • Peeled and boiled Aloo  -1 ½ cups
  • Fresh methi leaves -4 cups
  • Onion  -1 medium
  • Jeera seeds -1 tsp
  • Chopped garlic -1 tsp.
  • Chopped ginger -1 tbsp.
  • Finely chopped green chilies -1 tsp
  • Turmeric powder -1/4 tsp
  • Red chili powder -1/4 tsp
  • Dhaniya powder2 tsp
  • Salt – to taste
  • Oil -1 tbsp.
  • Hing -pinch





1. Pick the leaves of methi, wash and chop them up .Keep asideWash peeled and cut the potatoes in small cubes .When the oil is hot enough, add cumin seeds. As they crackle, add urad dal and Follow it up with torn green chilies, grated ginger and minced garlic and sauté until garlic turns golden brown as well.

2. Add in the onions and turmeric and sauté until onions turn translucent. Now add in the potatoes and methi, stir well and cook covered for 5-10 mins.Turn down heat to medium.


3. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.
From some sides potatoes will be light brown in color.
After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.

Served hot with

Rice and dal or Chapati/Roti and yogurt.


Some people add amchur powder for extra flavour and taste.




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