Aloo Methi

This winning combination of potatoes and fresh Methi leaves, in a dry curry form, is very common in every home in Punjab.

Peeled and boiled Aloo 1 1/2 cups
Fresh Methi leaves 4 cups
Jeera 1 tsp
Chopped garlic (lehsun) 1 tsp
Chopped ginger (Adrak) 1 tbsp
Whole dry red chillies , dry roasted and broken into pieces 2
Finely chopped green chillies 1 tsp
Dhania powder 2 tsp
Haldi Powder 1/2 tsp
Hing 1/4 tsp
Oil 4 tbsp
Salt to taste



  1. Wash the Methi leaves and chop them finely.
  2. Sprinkle some salt over them and keep aside for about half an hour.
  3. Squeeze out all the water and keep aside.
  4. Heat the oil in a pan and add the jeera.
  5. When they crackle, add the garlic, ginger, red chillies and salt.
  6. Add the aloos and stir-fry for about 5 minutes.
  7. Add the Methi leaves, dhania powder, haldi powder and hing.
  8. Cook covered for 10 minutes on a low flame.
  9. Serve hot.