Aloo Methi | Potatoes with Fenugreek leaves
This is quick, simple & delicious dry vegetable side dish for chapathi & Roti. Potatoes and Fenugreek leaves are lovely combination together.
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Ingredients
- 4 Aloo/Potatoes
- 1 big bunch Methi/Fenugreek leaves
- 2 tbsp Oil
- 1 tsp Cumin/Jeera
- 2 Green chillies (finely chopped)
- ½ tsp Turmeric powder
- ¾ tsp Red chilli powder
- ½ tsp Garam masala powder
- Salt to taste
Ingredients
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Instructions
Prep
- Wash, peel the skin & cut potatoes into cubes. Put cut potatoes in enough water to cover them. This keeps potatoes from turning dark. Set aside.
- Clean & rinse methi leaves thoroughly & finely chop them.
Method
- Heat oil in wide pan & add potato cubes.
- Sauté the potato cubes until they are crisp & golden brown from all sides. Drain them & set aside.
- In same pan, add cumin & chopped green chillies, sauté for a minute.
- Then goes chopped methi/fenugreek leaves, cook until greens wilt & completely cooked.
- Add cooked potato cubes to pan & mix well.
- Now add turmeric, red chilli, garam masala powder & salt. Mix well & cook in medium heat for few more minutes.
- Serve Aloo Methi with chapathi’s & roti’s.
