Comments on: Aloo Methi Tamatar Subzi

By: Elizabeth

Elizabeth — Tue, 24 Jan 2012 00:19:00 +0000

awsome

By: Sirisha

Sirisha — Mon, 25 Apr 2011 06:48:50 +0000

Oh Wow. This was pretty tasty. I slow cooked this dish today, and it was even better.

Appreciate the tips you share here about storing Methi Sailu. Very useful.
These snippets make your blog that much more attractive!

By: Mouli

Mouli — Mon, 28 Jun 2010 12:59:41 +0000

This is the best alu methi I have made – thanks sailu ! all your recipes are fantastic keep up the great work!

By: Jayashree

Jayashree — Tue, 08 Dec 2009 09:35:24 +0000

I’m amazed at the repertoire of your dishes. I happened to try out this recipe today & indeed it lived up to the expectation. I have posted the dish on my blog to keep a track of all the recipes I’ve tried & liked.

By: Unknown

Unknown — Sun, 04 Oct 2009 12:52:22 +0000

Hey, i am a first timer at your site.
i tried this recipe..it came out very yummy, i ran out of coriander powder so i tried without that and still it was very tasty..am sure i will try more of your recipes!!

By: manu

manu — Wed, 20 May 2009 14:52:23 +0000

hi sailu,
was searching for a different aloo recipe. came across this one n made this for dinner tonite. came out very well. thanx so much for the recipe.

regrads,
manu.

By: RM

RM — Thu, 18 Dec 2008 16:19:09 +0000

tried this recipe. good one, thanks a lot!

By: Vidhya

Vidhya — Sat, 13 Dec 2008 00:53:18 +0000

Hi!

I am a fresh college grad and have rented an apartment with friends (staying outside of india). We have begun experimenting with our cooking skills and thats how I landed on your blog… [:)]

The Aloo Methi looks yummy! But I dont understand the part about adding salt and sugar to the Methi leaves. Should we soak in a bowl separately and just add salt and sugar to the water? how much water should there be in the bowl?

Also, do you have the recipe for Pav Bhaji without onions/garlic?

Thank you for a wonderful blog!

To reduce the bitterness of methi leaves, add salt and sugar to the fresh leaves and leave aside for a while. Squeeze out the water from the leaves and use the leaves for cooking. There is no need to add any water.

By: arundati

arundati — Mon, 01 Dec 2008 18:29:07 +0000

methi is a fave of mine too… i love the slight bitter flavour of methi seddlings… aloo methi is comfort food for me!! looks delicious

By: R.Punitha

R.Punitha — Thu, 13 Nov 2008 10:01:42 +0000

Hi Sailu,
Usually i use methi leaves with moongdhal,
but yours is a different dish.
Can we stock methi leaves Sailu ?

I don’t stock fresh methi leaves beyond a week, at the most 15 days. I buy fresh methi, pick leaves, wash, dry and wrap in a kitchen towel, place in a ziplock and refrigerate.

Towards the end of the methi season, I buy a lot of methi, pick leaves, wash, dry on a kitchen towel, place it in a refrigerate without lid and the leaves dry out. I use the dry leaves when fresh methi isn’t available.