Aloo Methi Recipes
11-01-2024
www.kitchenfoodrecipes.com
Ingredients:
Main Ingredients:
3 medium-sized potatoes, peeled and diced
2 cups fresh fenugreek leaves (methi), finely chopped
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tsp ginger, grated
1 tsp garlic, minced
2 green chilies, finely chopped
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chili powder
1/2 tsp garam masala
Salt to taste
2 tbsp oil
For Tempering:
1 tsp cumin seeds
A pinch of asafoetida (hing)
Garnish:
Fresh coriander leaves, chopped
1/2 tsp dried mango powder (amchur) - optional
Instructions:
Prepare the Ingredients:
Wash the fenugreek leaves thoroughly and chop them finely. Set aside.
Dice and peel the potatoes into small cubes.
Cook the Potatoes:
Heat 1 tablespoon of oil in a pan. Add the diced potatoes and sauté until they are golden and nearly cooked. Remove and set aside.
Prepare the Aloo Methi:
In the same pan, heat the remaining oil. Add cumin seeds and asafoetida.
Once the seeds splutter, add chopped onions, ginger, garlic, and green chilies. Sauté until the onions are translucent.
Add chopped tomatoes, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. A cook until the tomatoes are soft and oil starts to separate.
Add the chopped fenugreek leaves. Mix well and cook for a few minutes until they wilt.
Return the sautéed potatoes to the pan. Mix gently to combine with the methi and spices.
Cover and cook on low heat for 5-7 minutes, allowing the flavors to meld.
Garnish and Serve:
Sprinkle garam masala and dried mango powder over the dish. Mix gently.
Garnish with fresh coriander leaves.
Serve hot with roti or paratha.
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