Methi Aaloo Ras Wara | Methi Aaloo in Gravy is a classic curry made with fresh methi leaves and potatoes. It is nutritious as well as delicious and full of flavours.
Methi Aaloo Ras Wara is one of my favourite curries during winters. The fresh methi leaves with its health benefits is a simple yet comforting dish which I enjoy with either a simple Fulko or Paratha. On all my trips to Delhi, this curry was a must. Mom made sure to freeze some of these leaves, so I could enjoy the dish in summers too. Bless her, Mom’s are the best. I might not be as good as Mom, but this is a recipe that is very close to my heart and here I am sharing it with you. I must admit Mom never tempered the curry, but I love the tempering, especially while I am presenting it.
Ingredients required for Methi Aaloo Ras Wara
Methi / Fenugreek: Pick and clean the methi, make sure to discard all stems. Blanching will remove the mild bitterness.
Potato: I like to add big chunky cubes, but you can make small cubes too.
Tomato: Use either chopped or pureed tomatoes. Cook the chopped tomatoes till they get mushy.
Ginger: Either grated or chopped ginger enhances the flavour and helps to digest.
Green Chilly: Use finely chopped chillies, medium spice variety, if using spicy one, slit and add one chilly.
Seasoning: Turmeric powder, coriander powder and salt go into this curry.
Wheat Flour: A teaspoon of wheat flour, blends the curry. You can substitute with Jowar or Bajra flour too. You can also skip adding it completely.
How to make Methi Aaloo Ras Wara ?
Let’s prepare the methi first.
Place a pot of water to boil, in the meantime wash the methi very well. Make sure there are no traces of mud.
Let the water come to a rolling boil, add the washed methi leaves. Boil for 2-3 minutes and immediately transfer to ice-cold water.
Now drain the water and squeeze the methi leaves gently to remove the excess water.
Blend the methi to a coarse paste and keep it aside.
We will cook the methi Aaloo in a pressure cooker.
Heat the pressure cooker with 1 tablespoon of oil.
Add cumin seeds and let them splutter, immediately add green chilly.
Now add the prepared methi puree, potatoes and ginger. Saute it well.
Time to add tomatoes, you can use chopped tomatoes or puree. I prefer to use pureed as it is simpler to cook with it. If using chopped, cook them on slow flame till mushy.
Add the seasoning and salt, and saute till everything is well combined.
Lastly, add a tsp of wheat flour and saute for another minute or two. You can substitute wheat with Jowar or Bajra flour to make the dish gluten-free. If you want to skip adding any flour, feel free to do so.
Finally, add 1 cup water, mix well and close the pressure cooker. Pressure Cook for one whistle and then simmer for 5-7 minutes. Open the cooker after the pressure is released. Check the potatoes, if not done cook the curry till the potatoes are done
Tempering Methi Aaloo Ras Wara is optional, heat a tablespoon of oil, add cumin seeds and let it splutter, add 1/2 tsp of Kashmiri Red Chilly and pour the hot oil over the curry.
Serve with roti, fulko or paratha.
Benefits of Methi
Methi is one of the most healthy wintergreens.
- It helps to control sugar levels and is great for weight loss.
- Methi leaves have a good amount of protein.
- Methi is rich in vitamins and minerals.
- The leaves are a good source of iron.
- Methi leaves are good for the heart as well.
- Not just that the leaves produce heat in the body that help in stabilizing the body temperature during winters.
How can I use Fresh Methi Leaves?
You can prepare many healthy and nutritious dishes with Fresh Methi Leaves, some of my favourites are –
- Thepla – Theplas are methi parathas with a good shelf life. We serve Theplas for breakfast. they also are ideal for lunchboxes or as travel food.
- Methi Aaloo – Methi Aaloo is a classic combination and a perfect winter side dish to go with Dals. You can even make a paratha with this stuffing.
- Methi Mattar Pulao –Methi Matar Pulao is delicious Sindhi style rice. The one-pot dish is ideal for lunch as well as dinner.
- Methi Aaloo Paratha with Jowar: Make a gluten-free paratha.
- Methi na Gota; Let us indulge in some deep-fried pakoras. These methi pakoras are from Gujrat and I can assure you that you can’t stop once you start.
- And for more options, I have more than 30 + Nutritious Methi Recipes that include a variety of curries, side dishes, rice and even flatbreads.
I am posting under the Theme Season Special Vegetable and picked Methi as a Winter Green. I am updating the post with better pics and content.
Methi Aaloo Ras Wara | Methi Aaloo in Gravy | Sindhi Methi Patata
- Pressure Cooker
- 500 gms Methi/ Fenugreek
- 4-5 Tomatoes pureed
- 1 tsp Cumin Seeds
- 1 tsp Ginger Paste
- 2 Green Chilly finely chopped
- 1 tsp Coriander Powder
- 1/4 tsp Turmeric Powder
- Salt to taste
- 2-3, Potatoes cut into big cubes
Preparing the Methi / Fenugreek
- Pick the leaves of Methi and discard the stems.
- Wash thoroughly and then blanch it.
- For blanching place a pot of water to boil, let it come to a rolling boil.
- Add the methi leaves and boil for 2-3 minutes.
- Drain the water and immediately transfer the methi leaves to ice-cold water.
- Squeeze out the water and add it to the blender.
- Make a coarse puree and keep it aside.
- Heat a tablespoon of oil in a pressure cooker.
- Add cumin seed, let splutter.
- Now add green chilly, saute for a few seconds and then add the prepared fenugreek, potatoes and ginger. Mix well and saute till almost dry.
- Add tomatoes and all spices.
- Cook till the moisture dries from the tomatoes.
- Add 1 tsp of wheat flour, and cook further for a minute or two.
- Add a cup of water, mix well and pressure cook for 1 whistle and then simmer for 5-7 minutes.
- Open the pressure cooker once the pressure has released.
- Check the potatoes, if not fully cooked, cook till done. Adjust the gravy consistency by adding hot water.
- Serve hot with chapatis or parathas.
Serve with Roti, Fulko or Paratha.