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How to Make Punjabi Aloo Methi - A Step-by-Step Guide

Punjabi Aloo Methi is a classic North Indian dish that combines the earthy flavors of potatoes with the fresh, slightly bitter taste of fenugreek leaves. This dish is a staple in Punjabi cuisine and is often enjoyed with roti, paratha, or rice. The combination of tender potatoes and fragrant methi leaves creates a comforting and aromatic dish that is perfect for a hearty family meal.

The dish is simple to make and requires just a few key ingredients, including potatoes, fresh fenugree...

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Ingredients

  • 1 tablespoon ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • ½ medium tomato, chopped
  • 3 medium potatoes, chopped, or more to taste
  • 2 cups fenugreek leaves
  • 1 tablespoon water
  • salt to taste
  • ½ medium lemon, juiced
  • 1 tablespoon chopped fresh cilantro, or to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Servings: 2
  • Yield: 2 servings

  • Heat ghee in a shallow pan over medium heat. Add cumin seeds. When cumin seeds crackle, add turmeric. Add tomato and cook for 5 minutes.
  • Add potatoes. Reduce heat to medium-low and cook until they soften, about 10 minutes. Add fenugreek leaves and cook until wilted, about 5 more minutes.
  • Add water, cover, and cook until fenugreek starts smelling fragrant, 5 to 10 minutes. Add salt.
  • Mix well. Sprinkle with lemon juice and garnish with cilantro.

    • Nutrition

    336 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 16mg
    • Sodium: 57mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 9g
    • Total Sugars: 3g
    • Protein: 9g
    • Vitamin C: 113mg
    • Calcium: 134mg
    • Iron: 9mg
    • Potassium: 1517mg

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    Indian recipes