Methi Aloo
Potatoes cooked with fenugreek leaves, best enjoyed with chapati and dahi (yogurt).
Servings
4
people
Cook Time
30 – 60
minutes
Servings
4
people
Cook Time
30 – 60
minutes
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
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.