Fenugreek leaves Potatoes Methi Aloo Recipe Pakistani Indian Recipe
Recipe will serve 4
2 medium size potatoes peeled and cubed (aloo)
2 cups fenugreek leaves chopped (methi)
1 tablespoon chopped garlic (lehsun)
1 tablespoon ginger paste (adrak)
1 large chopped onion (pyaz)
½ tablespoon red chili (laal mirch)
1/2 teaspoon cumin seeds (zeera)
¼ teaspoon Asafoetida (hing)
½ teaspoon turmeric powder (haldi)
3 dry red chillies
Salt to taste
Wash peeled and cut the potatoes in small cubes.
Heat the oil in a saucepan over medium heat. Add onions and saute them lightly and add dry red chillies, garlic, ginger, cumin seeds. Mix well and add fenugreek leaves, saute for 2 minutes and then add asafetida, red chilies, turmeric, and salt. Mix it well and add potatoes then cover the saucepan.
Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 25 minutes. Do stir one or two times in between. After potatoes cooked well, turn off the heat. Aloo Methi is ready to serve. Serve with bread (roti).
Recipe courtesy of Gratify Cooking