Aloo Methi with Gravy Recipe (with Step by Step Photos)

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.
Aloo Methi Gravy
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 3 servings
Ingredients:
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
Salt
Water
Note: Add salt while boiling potatoes to get evenly taste.
Directions:
  1. step-1
    Wash chopped fenugreek leaves in water and drain.
  2. step-2
    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.
  3. step-3
    Add chopped tomato and sauté until it turns tender for approx. 2-minutes.
  4. step-4
    Add and mix red chilli powder, coriander powder and turmeric powder.
  5. step-5
    Add potato cubes and stir well.
  6. step-6
    Stir and cook for approx. 1-minute.
  7. step-7
    Add chopped fenugreek leaves and salt to taste.
  8. step-8
    Stir and cook for 3-4 minutes.
  9. step-9
    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.
  10. step-10
    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.
  11. l_step
    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.
Author:

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6 Comments


Jan 04, 2017  by Preet
Hi. I like your recipes a lot
Have tried most of them.
Actually I am a new bride and my in laws are big foodie and I misplaced my recipe diary while packing.. just imagine the horror I faced when I had to cook proper punjabi food for the whole family. Mind u I was to be judged on that and before marriage Most of my time was taken up by my job so I was rusty in my cooking.
But searched online went through your website and safe to say I passed my cooking exam with flying colours.. so thank you for putting together these recipes that are traditional healthy and tasty.

Response: Thank you Preet for trying the recipes. Glad to hear that your family loved it.


Sep 30, 2016  by Priyanka
Very easy and yummy recipes. Thanks for sharing.

Dec 09, 2015  by Sheila
Tried this recipe today and it was real yummy! Thank you for sharing and God Bless!

Nov 24, 2015  by natasha
I m a big big fan of your site....Every time I try your mentioned recipe and it really turned out of my and my husband's expectation. Now I m totally addicted to your site. Really easy and very very tasty like restaurant kind of style.....please add some more recipes like healthy breakfast and lunch recipes for kids.....Thank u so much ...

Response: Hi Natasha thanks for trying the recipes and I'm glad your family loved it. We will definitely try to upload healthy recipes for kids.


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Oct 15, 2015  by Khadija Amin
Superb way of presenting the dishes. You make cooking so easy and simple yet yummy. EXCELLENT! Loved your recipes.

May 12, 2015  by Hephzibah
I tried this recipe yesterday and it was made yummy. Thank you for the help. Loved this site and specially the directions given it becomes easy to make. I am gonna make some more dishes hope they will also be the same...

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