Aloo Methi Recipe | Potatoes with Fenugreek Leaves
Aloo Methi is a dry Indian curry which combines the unique flavor & benefits of methi/ fenugreek leaves with the amazing taste of potatoes.
Recipe Info
Nutrition
Calories: 143kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g
Ingredients For Aloo Methi Recipe | Potatoes with Fenugreek Leaves
- 250 gm Methi (Fenugreek Leaves)
- 3 Medium Sized Potato
- 2 Green Chillies
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 3/4 Teaspoon Red Chilli Powder
- 1 Teaspoon Salt or to taste
- 1 Tablespoon Cooking Oil
Step By Step Instructions for Aloo Methi Recipe | Potatoes with Fenugreek Leaves
- Wash and rinse the fenugreek (methi) and pick the leaves from the stem. Coarsely chop the leaves.250 gm Methi (Fenugreek Leaves)
- Wash, peel and dice the potatoes into cubes.3 Medium Sized Potato
- Heat oil in a pan. Add 1 teaspoon jeera (cumin seeds) and roast them. Then add the diced potatoes and green chilies to the pan.1 Teaspoon Cumin Seeds (Jeera), 2 Green Chillies
- Shallow fry the potatoes for 3-4 minutes, then add turmeric powder (haldi), red chilli powder and salt.1/2 Teaspoon Turmeric Powder (Haldi), 3/4 Teaspoon Red Chilli Powder, 1 Teaspoon Salt
- Mix to coat the potatoes in spices and cook them for 5 minutes stirring occasionally.
- The add the chopped methi leaves to the pan.
- Stir for around 3-4 minutes as the methi leaves will start leaving water.
- Cover the pan with a lid for 5-10 minutes till the potatoes are soft & cooked and the water from the methi leaves has dried out. Stir occasionally.
- Aloo Methi Sabzi is ready. Serve it hot with any Indian Bread like roti, chapati or puri and curd.
