Aloo methi pulao recipe with step by step instructions and photos.
Lunch box recipe #5
Jump to RecipeAbout aloo methi pulao recipe – Aloo methi pulao is similar to any other pulao we make. We use methi leaves and aloo to make this recipe. Methi leaves are oval shaped dark green leaves and are mildly bitter, so we have to cook them well while making this pulao.
This is a simple lunch box recipe with goodness of methi. Methi is called as fenugreek in English. These leaves are natural remedy for many ailments, and also they have been used in Ayurveda. They have low calories, good for bone health, controls diabetes and increases breast milk production.
Aloo methi pulao – Procedure
1. Heat some ghee in a pressure cooker, add whole garam masala, jeera and let it splutter. Add slit green chilies and fry it for few seconds.
2. Add chopped onion and let it fry until it becomes translucent. Add ginger garlic paste fry it until rawness goes.
3. Now add finely chopped methi leaves and fry it. The leaves reduce while cooking.
4. Once leaves are cooked, add peeled and chopped potato, mix it well and cook it for a minute.
5. Add turmeric powder, red chilli powder, coriander seed powder and garam masala powder, mix and cook. You can add little water to prevent from burning the masala.
6. Add handful of coriander leaves and mix.
7. Into this add soaked rice, mix it well.
8. Pour required water to this and mix it nicely. Add required salt and mix. Pressure cook this for 3 whistles and let the pressure leave naturally.
9. Tasty aloo methi pulao is ready.
Notes
- Methi leaves will have mild bitter taste, so fry it nicely and then add the aloo.
- Always use tender methi leaves to make this pulao.
Tried this recipe? Comment down below how it turned out!
more pulao recipes – Black eyed beans pulao, Palak pulao
rice recipes – Tomato rice
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Aloo methi pulao
Ingredients
250 ml cup measure
- ¾ cup rice
- 2 cups chopped methi leaves ( one bunch)
- 1 medium size Aloo
- 1 medium size onion
- 2 nos. red chillis
- 1 tsp ginger garlic paste
- 2 tsp. red chilli powder
- 1 tsp coriander seed powder
- 1 tsp garam masala powder
- ½ tsp turmeric powder
- ½ tsp cumin seeds Jeera
- whole garam masala
- 1½ tbsp. ghee
- few coriander leaves
- salt to taste
- required water
Instructions
- Heat some ghee in a pressure cooker, add whole garam masala, jeera and let it splutter. Add slit green chilies and fry it for few seconds.
- Add chopped onion and let it fry until it becomes translucent. Add ginger garlic paste fry it until rawness goes.
- Now add finely chopped methi leaves and fry it. The leaves reduce while cooking.
- Once leaves are cooked, add peeled and chopped potato, mix it well and cook it for a minute.
- Add turmeric powder, red chilli powder, coriander seed powder and garam masala powder, mix and cook. You can add little water to prevent from burning the masala.
- Add handful of coriander leaves and mix.
- Into this add soaked rice, mix it well.
- Pour required water to this and mix it nicely. Add required salt and mix.
- Pressure cook this for 3 whistles and let the pressure leave naturally.
- Tasty aloo methi pulao is ready.
Notes
- Methi leaves will have mild bitter taste, so fry it nicely and then add the aloo.
- Always use tender methi leaves to make this pulao.
