Punjabi aloo methi is a delicious North Indian dish. It is an awesome combination of spicy potatoes & fenugreek leaves. So if you like North Indian dishes, particularly Punjabi style dishes then you will definitely like this aloo methi. Here methi means fenugreek leaves which are added to aloo (potatoes) along with some spices.
It can be served with roti, naan, butter naan, paratha and even with plain rice. Most of the dhabas (local restaurants which were often seen alongside the highways) in Northern India offer aloo methi to their customers. Some people even cook this dish with butter to make it more delicious and yummy. But if you are health conscious then you can avoid extra butter.
Some of you may think that it would be bitter in taste because of fenugreek leaves but if you use fresh green fenugreek leaves (avoid stems) then it won’t be bitter in taste. A few years back one food supplier used to add such delicious Punjabi aloo methi to lunch menu what I used to carry at the office for lunch. I used to like that aloo methi and he always cooked it in butter and so after many years, even today I can remember that aloo methi and still gradually improving my dish to reach that level.
Punjabi aloo methi recipe
- 2 large potatoes
- 1 cup fresh methi leaves (fenugreek leaves)
- 2 tsp ginger paste
- 1 tsp garlic paste
- 2 tsp lemon juice
- 1.5 tsp red chilli powder
- 1-1.5 tbsp refined oil
- Salt as needed
- Boil potatoes, peel its skin and cut into medium size pieces
- Heat oil in a pan, add ginger garlic paste and saute it raw smell goes away
- Now add salt, red chilli powder and then add boiled potatoes pieces and cook for another 4-5 minutes
- Then add finely chopped fenugreek leaves (methi) and cook till leaves are soft & almost dried up then add lemon juice and stir to mix
- Serve this hot with roti or rice