Aloo Methi (khatta meetha) is an interesting recipe with a fresh twist to the traditional aloo methi preparation. There is a high possibility that this Aloo Methi recipe would be liked by those fussy eaters, who do not like to have methi on their plate.
I have always been quite a non-fussy eater when it came to vegetables. Even as a child I would happily finish the vegetables on my plate without any coaxing. I don’t know whether I should take the credit for this myself for being a obedient and tantrum free kid (I am only referring to tantrums around eating veggies here) :D; or give the credit to my mom, for always making interesting recipes involving veggies so one anyways enjoyed them. This Aloo methi recipe is one such recipe which I have not really had or heard of anywhere else ?
Green leafy vegetables are known for their health benefits. So I try to include them in my family diet in different forms ? – Spinach Corn Cheese Tikki, Chicken and Spinach Stuffed Buns, Methi Appe and ofcourse this aloo methi preparation to name a few.
Below is the step by step recipe to make Aloo Methi (Khatta Meetha) with step by step pictures.
Serves : 2
Preparation Time : 10 min
Cooking Time : 15 min
Ingredients:
Methi leaves : 1.5 cups (chopped)
Potato : 1 medium-large (finely chopped)
Onion : 1 medium (finely chopped)
Tomato : 1 medium (finely chopped)
Turmeric Powder : 1/4 tsp
Chilli Powder : 1/2 tsp
Cumin Powder : 1/4 tsp
Amchoor Powder : 1/4 tsp
Jaggery : 1 tsp (you can increase the amount as per taste)
Oil : 1-2 tsp
Salt : as per taste
Method of Preparation:
- Heat oil in a skillet and add onion to it.
- Once the onion turns soft, add the chopped tomato. Let it cook till the tomato turns soft.
- Add chilli powder, turmeric powder and cumin powder and mix well.
- Add the chopped potato, salt and fry for sometime. Cook covered for some time to allow the potatoes to boil. Add a little water if required -just enough for the potatoes to boil (maybe 1-2 tbsp).
- Once the potatoes are cooked, add the chopped methi, amchoor powder and jaggery and mix well. Cook uncovered for 5 min or till water is evaporated. Your aloo methi is ready. Serve hot with chapati or as an accompaniment with rice.
Aloo Methi (Khatta Meetha) recipe
- Methi leaves : 1.5 cups (chopped)
- Potato : 1 medium-large (finely chopped)
- Onion : 1 medium (finely chopped)
- Tomato : 1 medium (finely chopped)
- Turmeric Powder : ¼ tsp
- Chilli Powder : ½ tsp
- Cumin Powder : ¼ tsp
- Amchoor Powder : ¼ tsp
- Jaggery : 1 tsp (you can increase the amount as per taste)
- Oil : 1-2 tsp
- Salt : as per taste
- Heat oil in a skillet and add onion to it.
- Once the onion turns soft, add the chopped tomato. Let it cook till the tomato turns soft.
- Add chilli powder, turmeric powder and cumin powder and mix well.
- Add the chopped potato, salt and fry for sometime. Cook covered for some time to allow the potatoes to boil. Add a little water if required -just enough for the potatoes to boil (maybe 1-2 tbsp).
- Once the potatoes are cooked, add the chopped methi, amchoor powder and jaggery and mix well. Cook uncovered for 5 min or till water is evaporated. Your aloo methi is ready. Serve hot with chapati or as an accompaniment with rice.
