Aloo Methi

Cuisines

Best for

Recipe

Ingredients

	2 cups	Fenugreek Leaf , fresh
	2 medium	Potato , peeled and cubed
	2 tablespoons	Mustard oil
	1 teaspoon	Cumin , seeds
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	—	Salt , to taste
	1 pinch	Asafoetida

Instructions

1. 1 Pluck the methi leaves from the stems, wash thoroughly, and chop finely.
2. 2 Peel and dice the potatoes into small cubes.
3. 3 Heat mustard oil in a pan until it reaches the smoking point, then reduce the heat.
4. 4 Add cumin seeds and a pinch of asafoetida to the oil and let them splutter.
5. 5 Add the diced potatoes to the pan and stir well.
6. 6 Sprinkle turmeric powder, red chili powder, and coriander powder over the potatoes and mix.
7. 7 Add salt to taste and continue to cook the potatoes until they are half done.
8. 8 Add the chopped methi leaves to the pan and mix well with the potatoes.
9. 9 Cover the pan and let it cook on low heat until the potatoes are tender and the methi leaves are cooked through.
10. 10 Stir occasionally to ensure even cooking and prevent sticking.
11. 11 Once cooked, remove from heat and serve hot.