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Aloo Methi Ki Sabji (Gravy)

Gravy Aalo Methi is prepared in the same way as Aalo Methi Ki Sabzi (Dry). The only difference is the use of Besan which is added to it to prepare in gravy form. Gram Flour (Besan) is added with water to prepare a paste which is added later to the Aalo Methi mixture. It brings a good consistency the recipe.
Course Main Course
Cuisine Indian, North Indian, Punjabi
Keyword Aloo Methi ki Sabzi
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 0 minutes
Total Time 45 minutes
Servings 3 servings
Calories
Author Recipe by Chits

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

  1. Boiled potatoes can be replaced with raw ones, but the time to cook will increase.
  2. After cutting the potatoes, put them in a bowl filled with water so that the colour of the potatoes doesn’t change.
  3. If the taste of the Methi Leaves are bitter. Add salt to it and leave it for 5 minutes. The bitterness will decrease.
  4. While plucking the leaves, pluck only the big leaves since the smaller ones are little bitter.