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
Cuisine: North Indian
Recipe Type: Side Dish for Chapati
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.