27/03/2016 aloo methi recipe, how to make punjabi aloo methi recipe http://www.vegrecipesofindia.com/easyrecipeprint/12860/ 1/1 RECIPE TYPE: side CUISINE: north indian PREP TIME: 20 mins COOK TIME: 30 mins TOTAL TIME: 50 mins SERVES: 23 aloo methi recipe AUTHOR: dassana punjabi methi aloo potatoes with fenugreek leaves made in punjabi style. INGREDIENTS (measuring cup used, 1 cup = 250 ml) 3.5 to 4 cups of tightly packed methi leaves/fenugreek leaves 250 gms potatoes, about 3 to 4 medium size potatoes/aloo or 1215 baby potatoes 1 or 2 green chilies/hari mirch, chopped or ¼ to ½ tsp red chili powder/lal mirch powder 1.5 to 2 tbsp butter or mustard oil or any vegetable oil rock salt or regular salt as required INSTRUCTIONS 1. remove the leaves from the stems of the methi/fenugreek leaves. rinse the leaves thoroughly in running water. see that the leaves are clean and devoid of any muddy particles on them. 2. now chop the fenugreek leaves. you could do this with a knife or chop them in a food processor. while chopping in the food processor, make sure you do not chop it to fine or make a paste of it. 3. rinse, peel and chop the potatoes into small cubes or squares. 4. in a kadai or pan, heat up the butter or oil. add the potatoes first. 5. saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges. 6. add the chopped green chilies and asafoetida. stir. if you don't have green chilies, then just add about ¼ to ½ tsp of red chili powder. 7. now add the chopped methi/fenugreek leaves. stir very well. 8. add salt. give a nice stir and let the methi leaves cook on a medium flame uncovered. 9. the methi will start to leave water. lower the flame and cook the leaves for 56 minutes more. 10. you should see the leaves wilted and cooked completely. the liquids should dry up. continue to saute for 2 to 3 minutes more once all the water has dried up. some oil should release from the sabzi. there should be no moisture in this dish. 11. if you see that the potatoes are not cooked and the water has dried, then sprinkle 23 tbsp of water, so that the potatoes get cooked. when the veggies are done and if there is any water left, then dry the water. the end dish should be dry and not watery. 12. when the aloo methi is done, you could add some more butter and mix it with the veggies. serve the aloo methi with parathas, rotis or ricedal combo. NOTES If using baby potatoes, then keep the skin on. If making for fasting, then add rock salt/sendha namak. NUTRITION INFORMATION SERVING SIZE: 34 Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/aloomethirecipedryaloomethirecipe/

Aloo Methi Recipe

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27/03/2016 aloo methi recipe, how to make punjabi aloo methi recipe

http://www.vegrecipesofindia.com/easyrecipeprint/12860/ 1/1

RECIPE TYPE: side CUISINE: north indianPREP TIME: 20 mins COOK TIME: 30 mins TOTAL TIME: 50 minsSERVES: 23

aloo methi recipe

AUTHOR: dassana

punjabi methi aloo potatoes with fenugreek leaves made in punjabi style.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

3.5 to 4 cups of tightly packed methi leaves/fenugreek leaves250 gms potatoes, about 3 to 4 medium size potatoes/aloo or 1215 baby potatoes1 or 2 green chilies/hari mirch, chopped or ¼ to ½ tsp red chili powder/lal mirch powder1.5 to 2 tbsp butter or mustard oil or any vegetable oilrock salt or regular salt as required

INSTRUCTIONS

1. remove the leaves from the stems of the methi/fenugreek leaves. rinse the leaves thoroughly in running water.see that the leaves are clean and devoid of any muddy particles on them.

2. now chop the fenugreek leaves. you could do this with a knife or chop them in a food processor. while choppingin the food processor, make sure you do not chop it to fine or make a paste of it.

3. rinse, peel and chop the potatoes into small cubes or squares.4. in a kadai or pan, heat up the butter or oil. add the potatoes first.5. saute the potatoes for some minutes till they start looking crisp and are lightly browned from the edges.6. add the chopped green chilies and asafoetida. stir. if you don't have green chilies, then just add about ¼ to ½tsp of red chili powder.

7. now add the chopped methi/fenugreek leaves. stir very well.8. add salt. give a nice stir and let the methi leaves cook on a medium flame uncovered.9. the methi will start to leave water. lower the flame and cook the leaves for 56 minutes more.10. you should see the leaves wilted and cooked completely. the liquids should dry up. continue to saute for 2 to 3

minutes more once all the water has dried up. some oil should release from the sabzi. there should be nomoisture in this dish.

11. if you see that the potatoes are not cooked and the water has dried, then sprinkle 23 tbsp of water, so that thepotatoes get cooked. when the veggies are done and if there is any water left, then dry the water. the end dishshould be dry and not watery.

12. when the aloo methi is done, you could add some more butter and mix it with the veggies. serve the aloo methiwith parathas, rotis or ricedal combo.

NOTES

If using baby potatoes, then keep the skin on. If making for fasting, then add rock salt/sendha namak.

NUTRITION INFORMATION

SERVING SIZE: 34Recipe by Veg Recipes of India at http://www.vegrecipesofindia.com/aloomethirecipedryaloomethirecipe/