Methi Leaves (Fenugreek Leaves) is one of the most important herbs used by us for different purposes in different forms. It works as an effective nutritional supplement also. Fenugreek leaves which is very nutritious are also known as ‘Kasoori Methi’ in Hindi, ‘Methi Sag’ in Bengali, ‘Menthya Soppu’ in Malayalam, ‘Venthiya Keera’ in Tamil and ‘Menthikora’ in Telugu. It is very beneficial for skin and health.
Aloo Methi Ki Sabzi is very easy to prepare. We need to only give time in plucking the leaves away from its stem. Apart from this step other things are easy. Aloo Methi ki Sabzi can be made in two ways, with gravy and without gravy. Today we will be making the Gravy Aloo Methi Ki Sabzi. While preparing the vegetable we must note the bitterness of the methi leaves. The bitterness can completely change the taste of your food. We must taste the bitterness before preparing it. There are different ways to remove the bitterness of the leaves. If the Methi Leaves are bitter, we can remove it by sprinkling some salt over the washed leaves and leaving it aside for around 15 minutes.
Aloo Methi ki Sabzi can be served with Roti, Parantha or with any type of Rice dish.
Methi Leaves are used to prepare a variety of recipes. For more Methi recipes, you can visit by clicking on the below recipes:
Methi Paneer
Aloo Methi Ki Sabji (Gravy)
Ingredients:
- 3 medium Boiled Potatoes
- 2 cups Chopped Methi (Fenugreek Leaves)
- 1 large Finely Chopped Onion (Or 2 medium)
- 1 medium Finely Chopped Tomato
- 1/2 teaspoon Cumin Seeds (Jeera)
- 5 cloves Finely Chopped Garlic
- 1 teaspoon Grated Ginger
- 2 piece Finely Chopped Chilli
- 1/2 teaspoon Turmeric Powder
- 2 teaspoon Coriander Powder
- 2 teaspoon Gram Flour
- 1/2 teaspoon Kashmiri Red Chilli Powder (Optional)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Lemon Juice
- 2 tablespoon Cooking Oil
- Salt to Taste
Instructions:
Preparation of Ingredients
- Separate the Methi leaves from their stem and put them in a large bowl. Add water and salt to it. Salt is added to it so that the dirt can be easily removed from it. Leave it for 5 minutes.
- After 5 minutes remove the leaves from the water and wash it again with fresh water. Do it 3-4 times so that the leaves get cleaned properly.
- Lastly take it out in a fresh bowl by draining out the excess water. Chop all the leaves into small pieces with knife or chopper.
- Now on the other hand, take the boiled potatoes and wash them. Peel out the outer layer one by one.
- Then cut them into small cubical pieces of approx. 1 inch each.
- Also take the Gram Flour and mix it with water to make a thin paste. Keep it aside.
Preparing Aalo Methi
- Heat 2 tablespoon oil in a kadai over medium flame.
- Add Cumin seeds to it. When the crackling sound starts, add chopped chillies, chopped garlic and ginger. Saute it for few seconds.
- Add Chopped Onion. Mix it and fry until the onion becomes light golden brown.
- Then add Chopped Tomatoes and salt. Cook till the tomatoes become soft and tender.
- Add Turmeric Powder, Red Chilli Powder and Coriander Powder. Fry for 3-4 minutes or till it leaves oil in the side of the kadai.
- Now add the sliced boiled potatoes and cook for 3-4 minutes.
- Add the Chopped Methi Leaves and mix it properly. Cook it for another 5 minutes.
- Now add the Gram Flour paste to Methi and potatoes in the kadai. Also add Lemon Juice.
- Finally add Garam Masala and mix the mixture properly.
- Cook it in low flame till the right consistency is obtained.
- When the consistency of the gravy is obtained, switch of the stove.
- Aalo Methi is ready to be served. Serve it with your favourite Parantha or Roti. It can be served with any main course item along with other vegetables.
Notes:
- Boiled potatoes can be replaced with raw ones, but the time to cook will increase.
- After cutting the potatoes, put them in a bowl filled with water so that the colour of the potatoes doesn’t change.
- If the taste of the Methi Leaves are bitter. Add salt to it and leave it for 5 minutes. The bitterness will decrease.
- While plucking the leaves, pluck only the big leaves since the smaller ones are little bitter.
