Aloo Methi ~ Potatoes with Fenugreek Leaves
Servings 3
Ingredients
- 2 large potatoes
- 1 bunch fenugreek/ methi leaves
- 2 tbsp oil
- 1 tsp cumin seeds
- A pinch asafoetida
- 2 green chillies minced
- 1/2 tsp turmeric powder
- 1/2 tsp Kashmiri chilli powder
- Salt to taste
Instructions
- Boil the potatoes till almost done. Allow to cool, peel and cube.
- Chop the methi leaves coarsely, discarding the stems. Set aside.
- In a saucepan, heat oil. Splutter cumin. Add the asafoetida, chllies, turmeric and chilli powder and fry briefly - do not burn.
- Add the cooked potatoes and toss well in the mixture. Cook for five minutes till done.
- Add in the chopped methi and toss well. Cook for not more than two minutes.
- Switch off and keep the lid closed. The leaves will wilt in the steam.
- Serve warm with rotis or chapathis!
Notes
Cooking the methi leaves more makes it bitter. So don't cook for more than 2 minutes.
You can replace fresh methi leaves with dried methi leaves.
You can replace fresh methi leaves with dried methi leaves.