Ingredients
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3 bunches Fresh fenugreeek leaves
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3 medium sized Potatoes
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1 tsp Carom seeds
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2, chopped Green chili
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2 cloves, chopped Garlic
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1, finely chopped Tomatoes
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1 tsp Red Chili powder
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1 tsp coriander powder
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2 tbsp mustard oil
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As per taste Salt
Directions
Methi Aloo is a simple stir fry with fenugreek leaves and potatoes. Come winters, this was a must have almost every other day at my parent’s home and is best enjoyed with chapati/roti.
Methi can be added to saag, or added to make roti, it can also be cooked as methi matar malai and even methi paranthas are a yummy option, but my Mom loved to cook methi aloo the most and it was a regular on our table during winters. I remember my Mom adding tomatoes to methi aloo as I didn’t like it too dry and that is how I like it even now. But, you can skip the tomatoes and the rest of the recipe remains the same. It best exudes it’s flavors when cooked in mustard oil. Always remember to heat the oil well as it has a strong flavor and may make the dish taste bitter.
Steps
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1
Done
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Heat the mustard oil until really hot and then lower the flame before adding carom seeds. Once the seeds start to sizzle, add the chopped garlic and sauté till it turns little brown. |
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2
Done
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Now add the chopped potatoes and green chilies. Stir fry the potatoes till they turn slightly brown and toss them one to two times in between |
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3
Done
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Add the chopped tomato and let it cook for 2-3 mins on medium flame. You can skip this step if you don’t want to add tomato. |
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4
Done
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Now add the chopped methi leaves, salt and coriander powder and stir well. |
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5
Done
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Cook the methi leaves for 6-7 minutes until the moisture dries out and leaves are cooked. Keep stirring in between to avoid burning. There is generally no need to add water to this dish. Check if the potatoes are cooked completely, else cook for another 1-2 mins. I do not cover the wok at any time while making this dish as it’s pretty fast and easy and does not need covering. |
