Indulge in a delicious and satisfying Indian lunch with this classic Aloo Methi and Roti dish. Aloo Methi is a flavorful vegetarian curry made with potatoes and fenugreek leaves, while Roti is a soft and chewy flatbread. This simple yet hearty meal is perfect for a comforting and satisfying lunch.
Recipe of Aloo Methi and Roti
For Aloo Methi:
Ingredients:
- 2 large potatoes, peeled and cubed
- 1 bunch fresh fenugreek leaves, chopped
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 tablespoon ghee or vegetable oil
- Salt to taste
- Water as needed
Instructions:
- Heat the oil: Heat the ghee or vegetable oil in a large skillet over medium heat.
- Sauté onions and spices: Add the onions and sauté until softened. Add the garlic, ginger, cumin, coriander, turmeric, red chili powder, and garam masala. Sauté for a few seconds until fragrant.
- Add potatoes: Add the cubed potatoes and stir to coat with the spices.
- Simmer: Add water to cover the potatoes and bring to a simmer. Cook until the potatoes are tender and the sauce has thickened.
- Add fenugreek: Stir in the chopped fenugreek leaves and cook for a few more minutes until the flavors have combined.
- Season: Season with salt to taste.
For Roti:
Ingredients:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1/2 cup warm water
Instructions:
- Mix ingredients: In a bowl, combine the flour and salt. Add the warm water and mix until a dough forms.
- Knead: Knead the dough for 5-7 minutes until smooth and elastic.
- Rest: Cover the dough with a damp cloth and let it rest for 30 minutes.
- Roll out: Divide the dough into equal-sized balls. Roll out each ball into a thin circle using a rolling pin.
- Cook: Heat a tawa or griddle over medium heat. Cook the roti on both sides until golden brown and cooked through.
Nutritional Information
Aloo Methi (per serving, approximately 1 cup):
- Calories: 180
- Carbohydrates: 30g
- Protein: 4g
- Fat: 7g
- Fiber: 5g
Roti (per piece):
- Calories: 70
- Carbohydrates: 15g
- Protein: 3g
- Fat: 0.5g
- Fiber: 2g
Tips for Perfect Aloo Methi and Roti
For Aloo Methi:
- If fresh fenugreek leaves are not available, you can use dried fenugreek leaves (kasuri methi). Use about 2 tablespoons and add them towards the end of cooking.
- To reduce the bitterness of fenugreek leaves, you can blanch them in hot water for a minute before adding to the curry.
- For a variation, you can add a handful of green peas along with the potatoes.
- If you prefer a saucier curry, add 1/4 cup of tomato puree along with the spices.
For Roti:
- The key to soft rotis is in the kneading. Make sure the dough is smooth and pliable.
- Let the dough rest for at least 15 minutes before rolling. This makes it easier to work with and results in softer rotis.
- Roll the rotis evenly for uniform cooking.
- Cook rotis on medium-high heat. Too low heat will make them hard, while too high heat will burn them before they’re cooked through.
- Store cooked rotis in a covered container lined with a clean cloth to keep them soft and warm.
Storage and Reheating
Aloo Methi and Roti can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water and warm it in a pan or microwave until heated through.
Aloo Methi and Roti are best consumed fresh, but can be stored in an airtight container at room temperature for a day. To reheat, sprinkle some water on the roti and heat on a tawa or in a microwave for a few seconds.
Serving Suggestion of Aloo Methi and Roti
Serve the hot Aloo Methi and Roti. You can add a dollop of yogurt or a side of pickle for extra flavor. This combination makes for a wholesome and satisfying meal that’s beloved in many parts of India.
Tips
- For Aloo Methi:
- If fresh fenugreek leaves are not available, you can use dried fenugreek leaves (kasuri methi). Use about 2 tablespoons and add them towards the end of cooking.
- Adjust the spiciness according to your preference by modifying the amount of green chilies and red chili powder.
- For Roti:
- The key to soft rotis is in the kneading. Make sure the dough is smooth and pliable.
- If you don’t have access to an open flame, you can fully cook the roti on the tawa. Just press gently with a cloth or spatula to help it puff up.
