SAEDNEWS: Aloo Methi is a classic North Indian dish made with potatoes and fresh fenugreek leaves. It has a slightly bitter, earthy flavor balanced with warm spices.
3 medium potatoes (Aloo), peeled and diced
2 cups fresh fenugreek leaves (Methi leaves), washed and chopped
1 medium onion, finely chopped
2 green chilies, slit (optional)
2 teaspoons ginger-garlic paste
1 teaspoon cumin seeds (Jeera)
½ teaspoon turmeric powder (Haldi)
1 teaspoon red chili powder
1 teaspoon coriander powder (Dhaniya powder)
Salt to taste
2–3 tablespoons oil (mustard oil or vegetable oil)
Optional: pinch of garam masala
Prepare methi leaves:
Wash fenugreek leaves thoroughly and chop them finely. Sprinkle a little salt and leave for 10 minutes to reduce bitterness, then squeeze out excess water.
Cook potatoes:
Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
Add spices:
Mix in ginger-garlic paste and green chilies. Cook for 1–2 minutes. Add turmeric, red chili powder, and coriander powder.
Add potatoes:
Add diced potatoes and stir well so they are coated with spices. Cover and cook on low-medium heat until partially tender.
Add methi (fenugreek leaves):
Add chopped methi leaves and salt. Mix well. Cook uncovered until potatoes are fully cooked and methi is wilted and dry.
Finish:
Sprinkle garam masala if desired. Stir and cook for another 2 minutes.
Serve hot with roti (flatbread), paratha, or rice.
Simple, healthy, and full of flavor!
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