Aloo Methi Sabji

Ready in under 30 minutes (if methi & potatoes are prepped), aloo methi sabji is perfect to serve as a side dish with roti, paratha or dal-rice. My grandmother’s aangan (backyard) had a lush vegetable patch and the taste of greens from there was something else. All through winter, methi recipes ruled our dinner table. Mom made a lot of dry curries, and among them, aloo methi is one of my favorites!

What is Methi

Methi is a popular winter green in the indian subcontinent. Methi is extensively use in north indian cooking as a spice (methi dana), a leafy vegetables and also as a dried herb (kasuri methi). It has an addictive tangy bitter sweet flavor. Here in the States, you can easily find methi fresh in the indian grocery stores starting autumn months. I have seen it being sold up until May at my store. Else the frozen section carries it year round. Broadly, there are two varieties of methi- the small one, with round, dark green and extremely fragrant & delicate leaves from which kasuri methi is made. Kasuri methi has has a short season and during winters it is available only for a couple of weeks. I have never seen fresh kasuri methi in States. Dried kasuri methi is a flavoring herb. The other variety, the one with larger leaves is less fragrant in comparison but has a longer season and is easily available. It can be homegrown easily from fenugreek seeds. And used for cooking purposes.

About Aloo Methi

To make this sabji, mustard oil (sarson ka tel) is tempered with spices, garlic and hing and then aloo is sautéed with chopped methi leaves. In my methi aloo recipe, I use very basic spices so that the flavor of methi shines. It is a very simple recipe and if you keep a few things in mind, you cannot mess it up. A few notes about my aloo methi recipe:-

I cook it in mustard oil and recommend that you do the same. The authentic taste of this sabji comes through when cooked in sarson tel. However, I fully understand that mustard oil is a strong flavor for many, so in that case, opt for mild flavored oils like avocado or grapeseed oil. I prefer to cook such leafy green vegetables in cast iron pots/skillets or iron kadai. I cannot imagine cooking a methi dish without garlic! Methi and garlic are one of the loveliest pairings. So lots of chopped garlic goes in the tempering. I don’t use onions. No powdered spices go in except a pinch of turmeric (optional) and amchoor (aka dry mango powder) to finish. The natural taste of methi is bitter. So we dont add any kind of chili powder or green chilies(that can make the taste too sharp). I just use a few dried chilies in tempering for flavor.

Aloo methi is a great vegan & vegetarian friendly dish that needs few ingredients. You will love it!

Ingredients

How To Clean Methi

Cleaning methi leaves is one of the most tedious task. However, given how delicious this leafy vegetable is and how much I love it, trust me its worth all the effort.
I usually clean a few bunches at a time (at least 4-5) and store it to use in coming weeks. Pluck only the leaves from the stems. Discard the stems because they are fibrous and have no taste. If you use the stems, the texture of the sabji gets spoiled. Pack unwashed leaves in air tight container or in a ziploc bag for future use. Add a small piece of paper towel while storing.

How Do You Reduce The Bitterness of Methi

Methi is supposed to be slightly bitter naturally and that is the highlight of its pleasant taste. However sometimes its bitterness is unbearable and you could try the following methods. Do keep in mind that these are not sure shot methods but do help considerably.

How To Make Aloo Methi Sabji (Step by Step Pictures)

I recommend starting a few hours ahead of lunch/dinner time if you plan to make the sabzi that day. The full process of prepping methi (cleaning and air drying) takes a few hours.

Set potatoes to boil in a pressure cooker. We want the potatoes to be completely cold (fridge cold is best!) so you can boil them a day ahead as well. To use raw potatoes, refer the instructions in recipe card. Clean the methi leaves by plucking leaves from the stems. Wash the leaves thoroughly. I let the leaves soak for 5-8 minutes in every wash. Repeat 2-4 times or as needed till you see no dirt in the soaking water. Air dry the methi leaves for 30-45 minutes. Dont use wet methi else the sabji will be watery. Using a sharp knife, chop the methi leaves. Peel the potato skins and cube them. Temper oil with spices, dried chilli and garlic. Dont let the garlic brown. Add the potatoes and saute for a minute. Then add the chopped methi along with salt. Stir to mix. In about 2 minutes, you will see that the methi has wilt down and it will stick to the potatoes. Cover for a 3-4 minutes or until potatoes are cooked through. Once you see that the methi is dark shade of green and is glistening, add the amchoor powder. Let sit for 20-30 minutes before serving for best flavor!