Aloo Methi
This easy aloo methi sabji is an easy stirfry recipe perfect for a weeknight dinner made with fresh or frozen fenugreek leaves, potatoes, and just a few spices!
Ingredients
- 2 bunches Fenugreek, fresh or frozen fenugreek leaves (300 gms)
- 1 potato, medium
- 1 tomato, medium diced
- 4-6 cloves garlic, sliced
- 1 teaspoon Turmeric powder
- 1 -½ teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ¼ cup Oil
- Salt as per taste
Instructions
- If using fresh methi, take leaves off from the stems. Wash and drain the methi leaves.
- Peel the potato and slice the potatoes into 1/4-inch thick slices, and cut each slice into four pieces. Transfer the potatoes to a bowl of water, so they do not brown.
- In a wide pan on low heat, add oil. Once hot, add the sliced garlic and fry it on low heat until golden.
- Add the sliced potatoes and cook until tender, 5-7 minutes.
- Once the potatoes are cooked, add the fresh or frozen methi leaves. If using fresh methi, cook for a few minutes until some of the moisture has evaporated.
- Add in the salt, turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well.
- Next, add the diced tomato, mix well, and cover to cook for a few minutes until the tomato is soft and well incorporated.
- Serve warm with roti. It can also be served as a side dish for dal or kadhi.