Aloo Methi
Simple stir-fried potatoes with fresh fenugreek leaves. This Aloo Methi is so flavour filled. Best eaten with roti.
Servings: 4
Ingredients
- 9 small potatoes about 700gram
- 2 cups fresh methi leaves
- 2 tablespoon vegetable oil
- 1/2 teaspoon cumin seeds
- 1 green chilli slit in half
- 1 dry red chilli
- 1 teaspoon ginger garlic paste
- 1 small roma tomato skin removed and chopped
- 1 teaspoon kashmiri chilli powder
- 1/2 teaspoon turmeric
- salt
Instructions
- Peel the potatoes, cut into cubes and add it to a pot with some water and boil for about 20 minutes until tender. Alternatively add the potatoes to a microwave safe bowl, add 1/4 cup water, cover and microwave for 8 minutes. Drain any excess water and set aside.
- Heat the oil in a pan. Add the cumin seeds. Once it splutters add the chilies.
- Add the ginger garlic paste and fry for 30 seconds
- Add the potatoes and methi leaves. Add the chilli powder and turmeric. Mix well
- Add the tomatoes and cook for 5 minutes. Season with salt.
- Cover the pot and allow to cook for a further 8-10 minutes until the methi leaves are cooked and the potatoes are fully cooked. You can remove the lid in the last 2 minutes and allow any excess liquid to dry up.
Notes
- You may need about 6 small bunches of methi to get about 2 cups of leaves.
- You can substitute the vegetable oil with a tablespoon of butter ghee if you wish.
- I didn't add any water to this dish but if you feel it requires some you are welcome to add a little.