Aloo Methi Recipe | Spiced Potatoes & Fenugreek

Aloo Methi Recipe | Spiced Potatoes & Fenugreek

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Aloo Methi Recipe, an Indian vegetable everyday dish with potatoes, fresh fenugreek leaves and spices. A quick and easy recipe full of flavour and packed with iron naturally present in the fresh fenugreek.

 

ALOO METHI RECIPE WITH STEP BY STEP PHOTOS:

Aloo Methi Recipe
Heat up oil in a pan, add the cumin seeds and let them sizzle then add the dried red chilli and fry for a few seconds.
Aloo Methi Recipe
Add the onions to the pan and cook until soft then add the ginger and garlic, cook until raw aroma disappears.
Aloo Methi Recipe
Mix in the chopped potatoes, fry for 2 minutes then add the spices, turmeric, coriander and red chilli powder.
Aloo Methi Recipe
Cover and cook the potatoes until almost cooked, then add the methi mix well and cook until the potatoes are soft.
Aloo Methi Recipe
Squeeze lemon juice over the potatoes and serve.

 

AuthorAndreia Machado

 3 Medium Size Potatoes peeled and chopped
 1 cup Fresh Fenugreek leaves
 1 Onion chopped
 3 Garlic cloves minced
 ½ Inch of ginger minced
 2 tbsp Vegetable oil
 1 tsp Cumin seeds
 1 Dried red chilli
 ½ tsp Turmeric powder
 1 tsp Ground coriander
 ½ tsp Red chilli powder
 Salt to taste
 Lemon juice to taste

1

Wash the fenugreek leaves, taste, if it's too bitter add salt and keep aside for 20 minutes then squeeze the water, otherwise just chop the leaves directly.

2

Heat up oil in a pan, add the cumin seeds and let them sizzle then add the dried red chilli and fry for a few seconds.

3

Add the onions to the pan and cook until soft then add the ginger and garlic, cook until raw aroma disappears.

4

Mix in the chopped potatoes, fry for 2 minutes then add the spices, turmeric, coriander and red chilli powder.

5

Cover and cook the potatoes until almost cooked, then add the methi mix well and cook until the potatoes are soft.

6

Squeeze lemon juice over the potatoes and serve.

Ingredients

 3 Medium Size Potatoes peeled and chopped
 1 cup Fresh Fenugreek leaves
 1 Onion chopped
 3 Garlic cloves minced
 ½ Inch of ginger minced
 2 tbsp Vegetable oil
 1 tsp Cumin seeds
 1 Dried red chilli
 ½ tsp Turmeric powder
 1 tsp Ground coriander
 ½ tsp Red chilli powder
 Salt to taste
 Lemon juice to taste

Directions

1

Wash the fenugreek leaves, taste, if it's too bitter add salt and keep aside for 20 minutes then squeeze the water, otherwise just chop the leaves directly.

2

Heat up oil in a pan, add the cumin seeds and let them sizzle then add the dried red chilli and fry for a few seconds.

3

Add the onions to the pan and cook until soft then add the ginger and garlic, cook until raw aroma disappears.

4

Mix in the chopped potatoes, fry for 2 minutes then add the spices, turmeric, coriander and red chilli powder.

5

Cover and cook the potatoes until almost cooked, then add the methi mix well and cook until the potatoes are soft.

6

Squeeze lemon juice over the potatoes and serve.

Aloo Methi Recipe

 

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