Aloo Methi | Potato Fenugreek Leaves Fry

Step 1

Pluck methi leaves (only the leaves and not stalks). Add them to a large bowl.

Step 2

Sprinkle one tsp salt and vinegar over the leaves and set aside for 10 minutes. This helps to get rid of the mud and pesticide residue from the leaves.

Step 3

Pour water and rinse the leaves well a few times. Drain the leaves to a colander and set aside.

Step 4

Wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in a bowl of water to prevent potatoes from getting discolored. This also helps the potatoes to stir fry or cook faster.

Step 5

Add oil to a pan and heat it. Add cumin seeds. When they begin to crackle, add garlic and green chilli. Fry till garlic begins to smell good. Sprinkle hing.

Step 6

Drain water from the potatoes.

Step 7

Transfer potatoes to the pan and sprinkle turmeric. Fry for one to 2 minutes.

Step 8

Cover and cook on a low flame until they turn soft. Keep stirring in between. If there is no moisture in the pan sprinkle little water and continue to cook or saute them.

Step 9

While the aloo cooks, chop the methi leaves roughly.

Step 10

When the potatoes become fork tender, add garam masala and salt. Stir and fry for a minute.

Step 11

Add chopped methi leaves. Fry until the leaves wilt completely and a nice aroma comes out. Adjust salt if needed.

Step 12

Serve aloo methi with rice or roti.