Aloo Methi/Potatoes with fenugreek leaves
Ingredients
- Methi/Fenugreek leaves- 500g
- Potato (medium sized)- 3 (peel, cut into cubes, wash and keep aside)
- Onion (medium sized)- 1 thinly sliced
- Garlic paste- 1 tsp
- Coriander seeds- 1/2 tsp
- Dried red chili- 1 (broken from the middle)
- Turmeric powder- 1/2 tsp
- Salt
- Coriander powder- 1 tsp
- Slit green chilies- 2-3
- Mustard oil- 5 tbsp
Method
Cut the stems off (about 2″ from the end) the methi. Take small portions from the methi/fenugreek bunch and roughly chop. Repeat the same process until the whole bunch is chopped.
Keep the chopped methi in a colander. Wash well under running water. Keep aside for some time, let all the excess water strained out from methi leaves.
Heat oil in a deep frying pan. Shallow fry the cubed potatoes till lightly golden brown. Remove & keep aside. Temper with dried red chili & coriander seeds. Add sliced onions, sauté till light brown in color. Add garlic paste, salt, turmeric powder & coriander powder. Mix and stir for few seconds. Add chopped methi leaves, potatoes and green chilies. Mix well, cover and cook till the potatoes are done. Keep stirring in between to prevent burning from the bottom of the pan. Remove from heat.
Serve hot with roti or steamed rice.
