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Aloo Methi


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  • Author: Anushree Jayaram
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 6 servings

Description

Aloo methi combines stir-fried potatoes (aloo) with freshly chopped fenugreek leaves (methi) to create an aromatic and flavorful side dish that is best savored with ghee laden rotis.


Ingredients

  • 1 cup water
  • 4 cups cubed potatoes
  • 1/4 cup olive oil
  • 1 cup chopped onions
  • 1-2 green chilies, slit lengthwise
  • salt as needed
  • 4-5 garlic cloves, finely chopped
  • 1-inch ginger, grated
  • 1/2 teaspoon turmeric powder
  • 3-4 tablespoons jaggery powder
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 5 cups chopped fenugreek leaves, rinsed and drained
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon lime juice

Instructions

Stovetop method

  1. Add a cup of water to the pressure cooker. Place your steamer basket inside and add cubed potatoes (NO water needed), cover the lid and pressure cook until they are halfway done. Drain the water. Set them aside.
  2. In a wok/kadhai, heat oil over medium heat. Add jeera seeds and when they start to splutter, add onions along with salt, turmeric powder, and green chilies.
  3. Once the onions have softened and browned, add ginger and garlic and fry them for about a minute.
  4. Add potatoes and powdered jaggery, along with coriander and cumin powder. Mix well. Cook on low heat for about 8-10 minutes, stirring occasionally.
  5. Add cleaned, rinsed, and drained fenugreek (methi) leaves and mix well.
  6. Stir in chili powder and salt (if needed). Continue to cook until the potatoes are fully cooked in about 8-10 minutes.
  7. Add a dash of lime juice and serve hot with rotis.

Instant Pot Method

  1. Pressure cook the potatoes on high for 3 minutes. Do a quick release by moving the vent carefully towards venting. Set them aside.
  2. Wipe the Instant Pot steel insert dry, and set it to saute on high. Once the display reads Hot, add jeera seeds and when they start to splutter, add onions along with salt, turmeric powder, and green chilies.
  3. Once the onions have softened and browned for about 6-7 minutes, add ginger and garlic and fry them for approximately a minute. Hit Cancel and select the saute setting again but set it to low this time.
  4. Add potatoes and powdered jaggery, along with coriander and cumin powder. Mix well. Cook on low heat for about 8-10 minutes, stirring occasionally.
  5. Add cleaned, rinsed, and drained fenugreek (methi) leaves and mix well.
  6. Stir in chili powder and salt (as needed). Continue to cook until the potatoes are fully cooked in about 8-10 minutes.
  7. Add a dash of lime juice and serve hot with rotis.

Notes

  • You can substitute fresh fenugreek leaves with the dried ones (Kasoori Methi). The general rule is to use 1 teaspoon of dried leaves for 1 tablespoon of fresh ones but in this case, I will be more conservative and would replace 5 cups with 1 cup of dried fenugreek leaves. You can always add more but is better to be conservative since dried methi can be quite potent. Add them at the same time you would add the fresh ones.
  • If the green chilies aren’t hot enough, add the chili powder or else you can skip it.