Aloo Methi is a simple and quick North Indian dish prepared with potatoes, fenugreek leaves and spices. This is a dry version and can be served as a side dish for chapathi or rice.
Fenugreek leaves are strongly aromatic and flavorful. It has excellent medicinal properties and should be used as part of your daily diet.
Ingredients
Fenugreek leaves are strongly aromatic and flavorful. It has excellent medicinal properties and should be used as part of your daily diet.
- Potatoes - 4 medium sized
- Methi leaves - 2 cups
- Cumin seeds - 1/2 tsp
- Red chilies - 3 broken in 2 pieces
- Turmeric powder - 1/4 tsp
- Coriander powder - 1 tbsp
- Asafoetida/Hing - a pinch
- Salt - to taste
- Oil - 2 tbsp
Method
- Cube the potatoes and chop the methi leaves finely.
- Heat oil in a pan and add cumin seeds.
- When the cumin seeds crackle add hing and red chilies followed by turmeric powder and coriander powder.
- Sauté for few seconds and add cubed potatoes and chopped methi leaves. Mix well and cook covered. If it turns dry just add little water.
- Adjust salt to taste and when it's done add amchur powder and mix well. Turn off the stove and is ready to serve.
Tips
- You can also substitute 1/2 cup of dry methi leaves for 2 cups of fresh leaves.
