Aloo Methi is a dry curry dish, commonly known as a sabzi (side dish), that is quite popular in home cooking. "Aloo" means potato in Hindi, and in this dish, it is paired with methi (fenugreek leaves). The dish pairs well with roti, chapati, naan, and rice.
In recent years, methi has started being cultivated in Japan, gaining attention for its unique aroma and taste as both a vegetable and an herb. You can purchase fresh methi online from the Ambika store.
- Fresh Methi Leaves: 50g
- Potatoes: 1 cup
- Onion: 1 cup
- Tomato: 1 cup
- Cumin (Whole): 1/2 teaspoon
- Chili Powder: 1/2 teaspoon
- Turmeric Powder: 1/4 teaspoon
- Coriander Powder: 1 teaspoon
- Garam Masala: 1/2 teaspoon
- Oil: 1 teaspoon
- Salt: To taste
- Lemon Juice: 1 teaspoon
【How to make】
1. Stir-Fry Cumin and VegetablesBegin by heating oil in a frying pan over medium heat. Add whole cumin seeds and fry them on low heat until they release their aroma. Then, add onions, tomatoes, and potatoes. Stir-fry the vegetables, adding salt to taste.
2. Add Powdered Spices
Once the potatoes are soft, mix in chili powder, turmeric powder, and coriander powder. Stir well to ensure the spices are evenly distributed.
3. Add Methi and Garam Masala
Add methi leaves, chopped to your desired size, and cook for about 2 minutes. Then, sprinkle garam masala over the mixture and turn off the heat.
4. Add Lemon Juice
Finally, drizzle lemon juice over the stir-fry.
5. Serve and Enjoy!
Transfer the cumin and vegetable stir-fry to a serving bowl. Enjoy it with parathas, roti, or naan.
To ensure the best texture and flavor in your dishes, it's recommended to separate the leaves and stems of methi (fenugreek). The stems can be quite tough, so use them accordingly based on the dish you're preparing.
