Methi Aloo
| Cook Time | 30 – 60 minutes |
| Servings |
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Ingredients
- 3 Tbsp cooking oil
- 3–4 garlic cloves (minced)
- 5–6 green and red chillies chopped (adjust to taste)
- 4–5 tomatoes (chopped or blended)
- 3 potatoes cubed
- One bunch of methi (fenugreek) leaves (chopped)
- Salt to taste
- ½ tsp haldi (turmeric)
- 2 tsp dhaniya (coriander) powder
- ½–1 tsp red chilli powder
- coriander leaves
Ingredients
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Instructions
- In a pan, add oil and fry the minced garlic till brown.
- Add chillies and continue to cook for 1 minute. (avoid burning the garlic, as it becomes bitter).
- Add potatoes, salt, haldi, dhaniya powder, and red chilli powder. Mix well.
- Spread chopped tomatoes on top.
- Cover the pot and cook on a low heat for around 15 minutes. Add methi leaves and cook for 10 more minutes.
- Keep checking the mix and stir occasionally to avoid the methi sticking to the pot and until the potatoes are cooked.
- Garnish with coriander leaves.
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