Aloo Methi
Experience the delightful fusion of health and taste with my "aloo methi" recipe! This Indian classic dish brings a unique blend of fenugreek leaves and potatoes to your table.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Potatoes (Peeled, diced into small cubes)
- 250 g Fenugreek (Washed and chopped)
- 1 Onion (Finely chopped)
- 2 Tomatoes (Chopped)
- 2 Green Chillies (Finely chopped)
- 1 tsp Cumin Seeds
- 1 tsp Turmeric
- 1 tsp Chilli Powder
- 1 tsp Coriander Powder
- Salt
- 4 tbsp Oil
Instructions
- 1
Heat the oil in a deep-bottomed pan over medium heat. Once the oil is hot, add cumin seeds and let them crackle.
- 2
Add the finely chopped onions and green chillies. Cook for 4-5 minutes until onions turn golden brown.
- 3
Add the tomatoes and cook for 4-5 minutes, until softened.
- 4
Add turmeric powder, red chilli powder, coriander powder, and salt to taste. Mix well and cook for 2-3 minutes.
- 5
Add the diced potatoes and mix well.
- 6
Cover and cook for about 10-15 minutes or until potatoes are almost cooked.
- 7
Add chopped fenugreek leaves and mix well. Cover and cook for another 10-12 minutes until the potatoes are fully cooked and the fenugreek leaves are wilted.
- 8
Serve hot with chapatis or rice.