Aloo Methi I Winter Recipes I How to make Kasuri Methi in 5 mins I आलू मेथी I Pankaj Bhadouria
The best dishes are made with the freshest ingredients! And so as soon as I got hands on fresh Methi, I brought to you the best recipe of Aloo methi. Some winter recipes are special and this is one of them.
This Aloo methi recipe is special because it is made with new baby potatoes and fresh Methi. Also this Aloo methi gets its flavour from the iron pan in which it is cooked.
There are only 6 ingredients in this Aloo methi sabji. Each ingredient in the Aloo methi sabji lends it its own flavour. The mustard oil in the Aloo methi gives it a pungency, the garlic, an earthiness and the chilies give Aloo methi their heat.
along with the aloo methi sabji, I have also shared with you how to make Kasuri Methi at home in just 5 mins.
The Aloo methi sabji is cooked uncovered for the perfect crispness of both the new potatoes and the fenugreek leaves.
Try my Aloo methi recipe, a favourite of all winter recipes!
0:00 Intro
0:22 Ingredients
1:00 Preparing vegetables
4:20 Important Tip
4:37 Cooking begins
7:30 Homemade Kasuri Methi in 5 mins
10:50 Outro
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Recipe :
Aloo Methi
Preparation Time: 20 minutes
Cooking time: 20 minutes
Serves: 3-4
Ingredients:
500g new baby potatoes
500g fenugreek leaves
2 tbsp mustard oil
1 tbsp chopped garlic
1 tsp fenugreek seeds
3-4 whole red chilies
Salt to taste
Method:
Wash well the fenugreek leaves.
Break away the leaves from the stems. Finely chop the fenugreek leaves.
Wash well the baby potatoes and scrape the skin. Wash again.
Cut into halves and drain well.
Heat the mustard oil to smoke point.
Cool a bit. Add 1/2 tsp salt to clarify the oil. Add the fenugreek seeds followed by the broken red chilies. Sauté for 30 seconds. Add the potatoes and fry the potatoes till crisp.
Add the chopped Methi leaves and cook uncovered till all the moisture is evaporated and the Methi also begins to turn crisp.
Adjust seasonings and serve.
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