Methi Aloo with Peanuts – Methi Bhaji

Well hello, Methi Aloo with Peanuts – Methi Bhaji. You are exactly what I crave for dinner after a long day. Who doesn’t love potatoes? You can bake them, fry them,  there’s nothing better than a well-seasoned iteration of a potato. This time, we’re mashing them. And not only are we mashing them, we’re loading them up with fenugreek leaves also known as methi.

What Ingredients do I need for Methi Aloo with Peanuts – Methi Bhaji?

Potatoes, fresh methi leaves, onions, serrano peppers, oil, cumin seeds, salt, and roasted peanuts. 

Prep –

Rinse and boil potatoes. I use  Yukon Gold to make Methi Aloo with Peanuts – Methi Bhaji. Add potatoes to large pot of boiling water and cook for 30 minutes or until fork goes through the potato easily. Additionally, you can also use the instant pot to boil the potatoes. (8 minutes’ manual for diced potatoes). Further using a potato masher or hands coarsely mash the potatoes for a few seconds. They dont need to be mushy and they should hold their shape.

Additionally, roast the peanuts in the microwave for 1 minute. Take them out, mix them and roast them again for an additional minute. If they are still raw you can microwave them for another 30 seconds. Alternatively, you can dry roast them on a pan on medium heat. Further, using a grinder, grind the peanuts coarsely for about 5 to 8 seconds. Make sure they are not ground super fine.

Rinse and chop the onions, methi leaves, and serrano peppers finely. Methi leaves also known as Fenugreek leaves are easily available in Indian grocery stores.

Cook-

When you are ready to cook, in a large, heavy-bottom skillet, heat oil over high heat. Second, add in cumin seeds. Further, add in onions, and serrano peppers. Let the onions saute until golden brown and keep stirring intermittently. Furthermore add in the methi leaves and stir. Let the methi leaves cook for a few minutes until they shrivel. Moreover, once the methi leaves shrivel a bit add in salt and stir.

Next add in the potatoes and stir. Let it saute for a minute. Additionally, add in the peanuts and lower the heat to low. Let it cook until all the water dries out. Methi tends to give out its own water. Serve with roti or naan.

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Moreover, try some of our other recipes

Carrot Peas Curry – Gajar Matar Sabzi

Black Pepper Potatoes – Stir Fried Pepper Aloo

Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Also try some of our  Instant Pot  recipes.

Methi Aloo with Peanuts – Methi Bhaji

Shilpa

Methi Aloo with Peanuts – Methi Bhaji is an easy recipe made with roasted peanuts, boiled potatoes and fenugreek leaves. It is delicious and quick to make.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Indian

Servings 4

Ingredients

  

• 2 yukon gold potatoes, small (0.55 pounds) ( 1 cup boiled and coarsely mashed)
• 6 cups fresh methi leaves (tightly fitted in the cup)
• 1 cup onions (finely chopped)
• 1 and 1/2 tbsp serrano peppers, finely chopped (reduce the amount if you like it less spicy)
• 4 tbsp oil of choice
• 1 tsp cumin seeds    (jeera)
• 1 tbsp roasted peanuts (coarsely ground)

Instructions

 

Prep

• Rinse and boil potatoes. I use  Yukon Gold to make Methi Aloo with Peanuts – Methi Bhaji. Add potatoes to large pot of boiling water and cook for 30 minutes or until fork goes through potato easily. Additionally, you can also use the instant pot to boil the potatoes. (8 minutes’ manual for diced potatoes). Further using a potato masher or hands coarsely mash the potatoes for a few seconds. They dont need to be mushy and they should hold their shape.
• Roast the peanuts in the microwave for 30 seconds. Take them out, mix them and roast them again for an additional 30 seconds. If they are still raw you can microwave them for another 30 seconds. Alternatively, you can dry roast them on a pan on medium heat until light brown. Additionally, you can also used store bought roasted peanuts. Further, using a motar pestle crush them coarsely. Make sure they are not ground super fine.
• Rinse and chop the onions, methi leaves, and serrano peppers finely. Methi leaves also known as Fenugreek leaves are easily available in Indian grocery stores.

Cook

• When you are ready to cook, in a large, heavy-bottom skillet, heat oil over high heat. Second, add in cumin seeds.
• Add in onions, and serrano peppers. Let the onions saute until golden brown and keep stirring intermittently.
• Let the onions saute until golden brown and keep stirring intermittently.
• Add in the methi leaves and stir. Let the methi leaves cook for a few minutes until they shrivel. Moreover, once the methi leaves shrivel a bit add in salt and stir.
• Next add in the potatoes and stir. Let it saute for a minute. Additionally, add in the peanuts and lower the heat to low. Let it cook until all the water dries out. Methi tends to give out its own water.
• Serve with roti or naan.

Keyword Easy Methi Aloo, Easy Methi Sabzi, Methi Aloo, Methi Aloo Sabji, Methi Aloo Sabzi, Methi Aloo with Peanuts, Methi Bhaji