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Aloo Methi with Gravy


Aloo methi can be of two types, with gravy and without gravy. This recipe is for making aloo and methi sabzi with garlic flavored gram flour based gravy.

1½ cups boiled and cubed Potatoes
2½ cups Fresh Fenugreek Leaves (Methi), cleaned and chopped
1/2 teaspoon Cumin Seeds (jeera)
1 Onion, finely chopped
5 cloves Garlic, finely chopped
1 teaspoon grated Ginger
1 Tomato, finely chopped
1 teaspoon Red Chilli Powder (lal mirch)
2 teaspoons Coriander Powder
1/4 teaspoon Turmeric Powder (haldi)
2 teaspoons Gram Flour
1 teaspoon Lemon Juice
1 teaspoon Sugar (optional)
1½ tablespoons Cooking Oil

Note: Add salt while boiling potatoes to get evenly taste.

Wash chopped fenugreek leaves in water and drain.

Heat oil in a kadai over medium flame and add cumin seeds. When seeds begin to crackle, add chopped onion and sauté until it becomes translucent. Add chopped garlic and grated ginger, sauté for 30-40 seconds.

Add chopped tomato and sauté until it turns tender for approx. 2-minutes.

Add and mix red chilli powder, coriander powder and turmeric powder.

Add potato cubes and stir well.

Stir and cook for approx. 1-minute.

Add chopped fenugreek leaves and salt to taste.

Stir and cook for 3-4 minutes.

Mix gram flour in 3/4 cup water and add it in potato and methi mixture. Add lemon juice and sugar. Bring it to boil on medium flame.

When it starts to boil, reduce flame to low and cook until desired consistency of gravy. Keep stirring in between to make sure that sabzi does not burn and stick at the bottom of pan or kadai.

Turn off the flame and transfer aloo methi gravy sabzi in a serving bowl. Serve hot.

Tips and Variations:
– Adjust the quantity of sugar and lemon juice to get desired mild sweet and sour taste.
– Add more water to make thin gravy and add less water to make it thick in step-9.

Taste: Spicy and mild tangy tomato taste with nice flavor of fenugreek leaves.

Serving Ideas: Serve it with rice khichdi for a healthy meal.