Easy Pakistani-Style Aloo Methi (Stovetop) is potato and fresh fenugreek curry. This recipe will elaborate on how to remove bitterness from the fresh Methi leaves and of course, quick way to make this delicious curry.
WHAT IS ALOO METHI?
Easy Pakistani-Style Aloo Methi (Stovetop) is a potato and fresh Fenugreek curry. It's a Pakistani dinner recipe. Aloo Methi is a comfort food. This recipe originated in North India and made its way to Pakistan.
Aloo Methi requires staple seasoning and spices from the pantry. This Pakistani recipe is mildly spiced. Usually it is served with chapati or naan, but in some part of India it's served with Cumin rice (zeera/jeera rice) or simple Basmati rice.
HOW TO REMOVE THE BITTERNESS FROM THE FENUGREEK LEAVES?
On top of a bowl place a strainer. Add fenugreek leaves, salt, and mix them. Let it sit for 20 minutes in a bowl with a stainer on top like the picture above.
It's going to leak out water within itself. Pick up the leaves and squeeze the water out. Rinse with 1 cup of water.
Squeeze all the water out. I have attached a video to this recipe, please be sure to watch it to understand the method.
- Fresh Fenugreek leaves- Discard the stems of the fenugreek leaves just use the leaves for this recipe.
- Potatoes- I have used golden medium-size potatoes.
- Tomato- I have used ½ a tomato for this recipe.
- Powdered spices- These gives tangyness due to the presence of amchur powder and rest of the spices will enhance the flavor.
- Whole spices- This will give subtle flavor of different whole spices.
- Ginger garlic paste- I have used homemade Ginger garlic paste but you can use store-bought.
HOW TO COOK ALOO METHI?
Add oil, onion, green pepper, saute it until transparent, next add whole spices.
Next add potatoes.
Add ginger garlic paste and tomato.
Next add powdered spices and salt.
Add the treated fresh fenugreek leaves(methi).
Serve it hot!
Serve it with chapati, naan, or rice.
- When removing bitterness from fresh fenugreek leaves be sure to squeeze out all the water every last bit.
- Be sure to leave fresh fenugreek leaves with salt for 20 minutes.
- Be sure your potato are cooked all the way before you add fresh treated fenugreek leaves.
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Let's Make Aloo Methi!!!
Easy Pakistani-Style Aloo Methi (Stovetop)
Ingredients to treat the bitterness of fenugreek leaves
- 2 bunches fresh fenugreek leaves methi
- 1 tbsp salt
Aloo Methi Ingredients
- 2 golden medium potatoes peeled and cut in the quarters
- ¼ cup olive oil
- ½ medium onion
- 2 tbsp ginger garlic paste
- ½ medium tomato
- 1 green pepper
- ¼ tsp cumin seeds
- 4 black peppercorns
- 2 cloves
- 2 green cardamoms
- 1 round red chili pepper
Treating the fresh fenugreek leaves
- Pluck all the leaves off the stem of the fresh fenugreek leaves.
- Discard the stem.
- Rinse the leaves with water.
- Take out a bowl then place the strainer on top.
- Add fenugreek leaves, salt, and mix them Let it sit for 20 minutes in a bowl with a stainer on top like the picture above because some of the water from the leaves going to drip into the bowl from the strainer.
- After 20 minutes squeeze out all the water make sure you squeeze the water like in the video or picture for like at least 5 minutes.
- Set aside.
Let's Make Methi Aloo!
- In a pot, on medium heat, add oil, let it heat up.
- Add onion and green pepper, sauté it until translucent.
- Now add whole spice and sauté it for 10 seconds.
- Add potatoes and sauté it for a minute.
- Next add ginger garlic paste and ½ a tomato.
- Mix well.
- Add the powdered spices and salt and mix well.
- Now add 1 cup of water and cover and let it cook until the potatoes are fully cooked. Open the lid and store occasionally. When the potatoes are cooked open the lid.
- Add treated fresh fenugreek leaves.
- Mix well, cover and let it cook for 5-6 minutes on medium-low.
- Open the lid.
- Mix well again one last time.
- Turn off the stove.
- Serve it hot with naan or chapati.