Simple stir fry made with potatoes and fresh fenugreek leaves, this Aloo Methi is lightly spiced and best enjoyed with flatbread like roti or paratha! Vegan.
This Aloo Methi was quite a winter staple in my home and is best enjoyed with flatbread like roti.
Ingredients:
- 2 tablespoons oil l
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida
- 3 medium Boiled potatoes chopped
- 1 green chili chopped
- 2 cups packed methi (fenugreek) leaves, chopped, r
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon red chilly powder
- 1 teaspoon coriander powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon dry mango powder
- Fresh coriander leaves for garnish
Method:
- Heat 2 tablespoons of oil in a pan on medium heat.
- Add cumin seeds, let them sizzle for few seconds and then add the asafoetida and fenugreek leaves. Saute for few seconds until the fenugreek leaves starts to change color.
- Then add the chopped potato and green chili. Stir.
- Fry the potatoes in oil for 5 to 6 minutes until slightly golden brown. Toss them once or twice in between.
- Add turmeric powder, red chilly powder, coriander powder and salt and stir.
- Cook for 1 to2 minutes (keep stirring in between) until the leaves are cooked, the moisture dries out and the potatoes are done.
- Add garam masala and dry mango powder and chopped coriander leaves. stir.
- Serve aloo methi with roti or any bread of choice.
