6 Ingredient Aloo Methi
A minimalist Aloo Methi ki sookhi sabzi that uses mustard oil and some basic seasoning for maximum flavour. Mop it off with some parathas for a wholesome meal!
Servings: 4
Equipment
- 1 Large sieve or strainer
- 2 large vessels for washing the methi leaves
- 1 chopping board optional
- 1 Heavy bottom Kadhai with a lid
Ingredients
- 2 cups Fresh Methi / Fenugreek Leaves From 2 bunches of fresh methi cleaned and picked,100-150 grams, See notes for frozen methi
- 2 medium Potatoes cleaned and scrubbed or peeled
- 2-3 tbsp Sarson ka tel/ Mustard Oil (Or sub with any vegetable oil)
- Salt to taste
- 1 and 1/2 tsp Kashmiri Lal Mirch/ Red Chilli Powder
- 1 tsp Amchur/ Dry Mango Powder
- 1/4 tsp Garam Masala (Optional)
Instructions
Prep Methi Leaves Ahead of Time
- This is the most time consuming part of the recipe so I recommend doing this ahead of time. Place two large trays or plates next to your methi leaves bunches. Take each stem and pick the leaves and tender stems by breaking them off. Place them into one of the plates to make a ‘good to use’ pile. The resultant stem can be placed in the other tray 'to throw or compost' pile. Repeat with all the stems.
Wash and Drain Methi Leaves
- Fill two large vessels with tap water. Dunk Methi leaves in one water filled vessel. Agitate the leaves gently so that the dust from the stems and leaves settles down at the bottom. Grab fistfuls of leaves from the water and place into the next water bath in the second vessel. Refresh the water in the first vessel as they sit in the second vessel. Repeat the washing process a few more times, ideally twice using the 2 baths, till you see no sand at the bottom of the water bath. Finally transfer all the leaves to drain on a large sieve.
Dice the Aloo and Chop the Methi
- As the methi leaves drain, scrub and wash the potatoes in tap water. If you are using new potatoes that have a clean thin peel, you may not need to peel them. If using other kinds, peel the potatoes. Next, dice them into half an inch thick pieces and keep aside. After this, grab fistfuls of drained methi at a time and roughly chop. Methi leaves are easier to chop by bunching them on a cutting board and chopping. Repeat with the rest of the methi leaves.
Smoke the Mustard Oil and Cook the Sabzi
- Place a heavy bottom kadhai on medium high heat. Pour in around 2-3 tablespoons of sarson ka tel/ mustard oil and let it heat till you see smoke rising out of it. Once you see the oil smoking, reduce the heat to medium.
- Now swiftly slide the chopped methi and potatoes from the chopping board in the hot oil. This will create splatters and steam so be careful. Once all the methi and aloo are in the kadhai, sprinkle in salt to taste, Kashmiri red chilli powder and amchur/ dry mango powder.
Steam the Aloo Methi
- Stir the salt and spices to coat the sabzi. Reduce the heat now to medium low and place the lid on the kadhai to steam the sabzi. Let the Methi Aloo steam and cook till the potatoes are tender, around 15-25 minutes depending on the kind of potatoes you use. The potatoes will cook in the liquid seeped from the leaves and the steam generated as a result, so do not cook uncovered. Only open to check the potatoes around the 5-7 minute mark to check for any burning and sticking. If the sabzi is sticking to the bottom, reduce the heat to even lower and let it steam. If it does burn and stick a little (accidents happen!), add 2 tablespoons of water and cover to steam.
- Once the potatoes are tender, the sabzi is done. There will be some soggy methi leaves coating the tender aloo pieces. If you prefer a drier sabzi, cook the sabzi for an extra couple of minutes on medium heat till you see some liquid evaporate. Otherwise it’s great to mop up with some parathas.
- Sprinkle with the optional Garam Masala, and serve the Aloo Methi with warm Namak Ajwain parathas and some homemade dahi for a delicious wholesome meal.
Notes
- You can use Frozen Methi in this recipe if fresh methi leaves are not available to you. Since they are already clean and have been washed, you can measure 1 to 1 and 1/2 cup and add them along with the diced potatoes to the hot smoked mustard oil.
- If using fresh methi leaves, prepare them ahead of time by picking them. Keep them dry and store them in a plastic bag or wrap in the crisper drawer of the refrigerator. They will stay fresh for 2-3 days as long as they are protected from moisture.
- Preparing Methi leaves ahead of time cut down the recipe time and the Methi Aloo is ready in 25-30 minutes.
- If you don't like Mustard Oil or do not have it, you can use any vegetable oil of your choice.
- Be sure to reduce the heat at the steps mentioned in the recipe. This will ensure that the sabzi does not burn.