Aloo Methi

About Aloo Methi

Ingredients

• Potatoes, boiled, peeled and diced 2 cups
• Fresh fenugreek leaves (methi), chopped 2 cups
• Oil 1 tbsp
• Dried red chillies, broken 2
• Cumin seeds 1 tsp
• Garlic, chopped 1 tsp
• Medium tomato, chopped 1
• Turmeric powder ½ tsp
• Asafoetida (hing) 1 pinch
• Salt to taste
• Jaggery, grated 1 tsp

How to Make Aloo Methi (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add red chillies, cumin seeds, garlic and tomato and saute till tomato becomes pulpy.
2. Add turmeric powder, asafoetida, fenugreek leaves and salt, mix cook till fenugreek is almost done.
3. Add potatoes and mix. Add jaggery and mix and cook till the potatoes are heated through.
4. Transfer into a serving bowl and serve hot with rotis or paranthas.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps