aloo methi

Simple stir fry made with potatoes and fresh fenugreek leaves, this Aloo Methi is lightly spiced and best enjoyed with flatbread like roti or paratha! Vegan.

Aloo Methi

oil oil oil

cumin seeds

garlic

potatoes (chopped, around 400 grams)

green chili (chopped)

turmeric powder

salt (or

Heat 2 tablespoons of oil in a pan on medium heat. If using mustard oil, heat it well until its really hot and then lower the heat before adding the cumin seeds.&nbsp;

Add cumin seeds, let them sizzle for few seconds and then add the garlic. Saute for few seconds until the garlic starts to change color.

Then add the chopped potato and green chili. Stir. You may also add chopped onion at this point.

Fry the potatoes in oil for 5 to 6 minutes until slightly golden brown. Toss them once or twice in between.

Add the chopped methi leaves, turmeric and salt and stir.&nbsp;

Cook for 6 to 7 minutes (keep stirring in between) until the leaves are cooked, the moisture dries out and the potatoes are done. I have not added any water here but you may sprinkle some water and cover the pan with a lid to cook the potatoes faster.

Serve aloo methi with roti or any bread of choice.

Aloo methi is a simple Indian dish made by stir frying potatoes with fenugreek leaves and spices. It is healthy, delicious and aromatic. It goes well with rice or roti.

Aloo Methi | Potato Fenugreek Leaves Fry

potatoes ((2 cups chopped to 1 inch pieces))

methi leaves (fenugreek leaves (tightly packed, roughly chopped))

garlic ((chopped or ¾inch ginger chopped))

cumin seeds ((jeera))

oil (or ghee (or mustard oil))

salt ((adjust

green chilies

turmeric ((optional))

hing ((asafoetida, optional))

garam masala

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

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.

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

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.

Preparation

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.

Drain water from the potatoes.

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

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.

While the aloo cooks, chop the methi leaves roughly.

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

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

Serve aloo methi with rice or roti.

How to make Aloo Methi

https://www.youtube.com/watch?v=PyFv1OBFIhk

Aloo methi  is a simple quick stir fry made with potatoes and methi leaves. 

You can find the complete recipe here:
https://www.indianhealthyrecipes.com/aloo-methi-recipe-dry-aloo-methi/

Aloo methi recipe

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Aloo Methi

Aloo Methi | Potato Fenugreek Leave...

Top 2 aloo methi recipes from across the web

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Aloo Methi

Aloo Methi | Potato Fenugreek Leave...

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