A delicious aloo methi recipe. Even the non-likers of this dish will enjoy eating it. There are many variations of making this vegetarian dish, some also add chickpea flour ( besan ) to give it a rustic taste. I prefer fewer ingredients so that the flavour of the methi is not suppressed.
Serves 4
Time: 30 minutes
1 bunch methi ( fenugreek leaves ) 2-3 cups plucked methi leaves
2 big potatoes diced small
2-3 dry red chilli ( whole )
1 tsp cumin
1 small onion chopped finely
1 tsp ginger and garlic chopped very finely
2 tbs ghee
Salt
1/4 tsp turmeric
Method
First, wash the methi leaves and soak in hot salty water for 5-8 minutes. Rinse in cold water and squeeze the water completely. Keep it aside.
Heat ghee in a pan. Add the cumin, onions and ginger/garlic to it. Cook it till fragrant and slightly pink.
Add the potatoes, turmeric and coriander powder. Stir fry the potatoes and cook till cooked through. Add a bit of water also, so they can soak up the flavours of the seasoning.
When the potatoes are cooked, mix in the methi leaves. Stir well so that the methi is evenly distributed within the potatoes. Season it and serve.
Serve the aloo methi with mungi masar dal, chapati and rice.
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