Aloo methi
A popular subzi/vegetable of North India made with potato and fenugreek leaves combined with spices. It goes well with rotis.
Ingredients
- Potatoes - 7 to 8 (medium) (parboiled)
- Fenugreek/methi leaves - 1 cup
- Onion - 1 (chopped finely)
- Cumin seeds - 1/2 teaspoon
- Ginger garlic paste - 1 teaspoon
- Red chilli powder - 1 teaspoon
- Turmeric powder - 1/4 teaspoon
- Coriander powder - 1 teaspoon
- Garam masala powder - 1 teaspoon
- Kasoori methi - 1 teaspoon
- Lemon - 2 teaspoons
- Salt to taste
- Oil - 2 tablespoons
Method
Step 1
Parboil the potatoes with sufficient water. Peel the potatoes and cut into medium pieces. Heat 1 tablespoon of oil in a pan. Shallow fry the cut potatoes pieces and set aside
Step 2
Clean and chop the fenugreek leaves finely.
Step 3
Heat 1 tablespoon of oil in a pan. . Add cumin seeds. Once they crackle add chopped onions, ginger garlic paste. Stir fry till the onions become light brown.
Step 4
Add chopped fenugreek leaves, turmeric powder, salt and red chilli powder. Cook on a low flame for 5 to 6 minutes till the fenugreek leaves are cooked.
Step 5
Add fried potato pieces, garam masala and mix well. Cook for another 2 minutes on a low flame.
Step 6
Add kasoori methi and combine together. Remove from heat
Step 7
Add lemon juice and serve hot with rotis