Aloo Methi is an easy Stir fry recipe made with Potatoes, Fresh Fenugreek leaves and Spices. Serves well with Roti or Naan bread.
Course: Side Dish
Keyword: curry, indian side dish, side dish
Author: Sandhya Hariharan
3Medium Potatoes - 300gwashed, peeled and cubed
2CupsMethi Leaves - 50gcoarsely chopped
1Small onionfinely chopped
1/2tspChilli Powder Optional
Salt to taste
1/2 Lemon Juice
Heat 1 tbsp Oil in the fry pan and add the potatoes. Saute in between. Cook the potatoes for at least 4- 5 minutes until the edges begin to turn brown and the potatoes are partially cooked. Transfer them to a plate.
Preparation of Aloo Methi ki Sabzi
Heat the remaining oil in the fry pan.
Add Cumin seeds. Allow them to sizzle for a few seconds.
Add Garlic, Onion and saute until the onions are soft. Sprinkle a pinch of salt. This will speed up the cooking process for the onions.
Add Methi leaves, green chilli, turmeric powder, salt and red chilli powder. Stir to combine.
Cook in medium heat for at least 6 - 7 minutes until the moisture dries up from the methi leaves and the potatoes are cooked. Squeeze lemon juice.
Check for seasoning and add more as needed.
Serve hot Aloo Methi sabji with Roti.
Add another 1 cup of methi leaves if you enjoy more Methi in your recipe.