Aloo Methi Recipe
Aloo Methi is a simple Indian dish made with potatoes and fresh fenugreek leaves, cooked with aromatic spices. Ready in 20 minutes, it’s perfect for a quick and healthy meal.
Equipment
- Skillet or Frying Pan
- Spatula
Ingredients
- 3 medium potatoes (peeled and cubed)
- 2 cups fresh methi leaves (fenugreek leaves)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- Salt to taste
Instructions
Prepare the Ingredients:
- Peel and cube the potatoes.
- Wash the methi leaves thoroughly and set them aside.
Cook the Potatoes:
- Heat oil in a skillet over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they are golden brown.
- Add the cubed potatoes and cook for 7-8 minutes until they are golden and tender.
Add Methi Leaves and Spices:
- Add minced garlic and sauté for 1 minute until fragrant.
- Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
- Add the methi leaves and cook for 3-4 minutes until they wilt.
Serve:
- Serve hot with roti, paratha, or steamed rice.
Notes
- Variation: You can add green peas to this dish for added texture and sweetness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve Aloo Methi with a dollop of yogurt for a cooling contrast.
