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Aloo Methi

A simple and healthy Aloo Methi made with fresh fenugreek leaves and potatoes. Light, flavorful, and perfect for everyday Indian meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 people
Course: Dinner, lunch, Side Dish
Cuisine: Indian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups fresh methi leaves washed and chopped
  • 2 medium potatoes peeled and diced
  • 1 tbsp oil preferably mustard oil or any cooking oil
  • 1/2 tsp cumin seeds
  • 1 tsp ginger finely chopped
  • 1 green chilli slit
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • to taste salt

Equipment

  • Kadai or frying pan

Method
 

  1. Heat oil in a kadai on medium flame. Add cumin seeds and let them splutter.
  2. Add chopped ginger and green chilli. Sauté for a few seconds.
  3. Add diced potatoes and mix well. Cook for 3 to 4 minutes.
  4. Add turmeric, red chilli powder, coriander powder and salt. Mix and cook for 2 minutes.
  5. Add chopped methi leaves and stir well. Let the leaves wilt.
  6. Cover and cook for 10 to 12 minutes until potatoes turn soft. Stir occasionally.
  7. Add garam masala, mix gently, and cook for 1 more minute. Serve hot.

Notes

You can add a squeeze of lemon for extra freshness. For a lighter version, reduce oil and cook on low flame.