Methi Aloo (Fenugreek and Potato)

Recipe of Methi Aloo (Dried Fenugreek leaves and Potato)

Aloo Methi, or Potatoes with Fenugreek Leaves, is a fragrant and flavorful Indian dish with a unique taste. Fenugreek Leaves are well known for their many medicinal properties and are a great alternative to Spinach as a leafy green vegetable.

Cooking Time: 25 minutes (approx)

Serving: 2

Ingredients:

1. 1 Packet Fenugreek (frozen) (if possible keep the frozen packet outside for 30 minutes before cooking)
2. 1 Potato – peeled and cut in 8 small pieces
3. Salt – add to taste
4. 1 Green thai chilli – finely chopped
5. Red chilli powder – ¼ teaspoon (adjust according to taste)
6. 1 tomato – finely chopped or 1 tablespoon tomato puree
7. 2 tablespoon vegetable oil

Jai Ho Checklist:

1. Frozen fenugreek (check frozen section)
2. Salt,Red chilli powder – check in aisle 2
3. Green thai chilli – check refrigerated section
4. Tomato puree – check in aisle 4
5. Vegetable oil – check in aisle 6

Method:

1. Take a skillet on medium heat and add 2 tablespoon vegetable oil. Now add the cut potato pieces to it. Keep it on medium heat for 5 minutes and keep stirring.

1. Now add the frozen fenugreek to the skillet. Cover the skillet and put it on high heat for approx. 2 minutes to allow the frozen fenugreek to melt. When the leaves are separate and fenugreek has left a little water add salt (according to taste) and red chilli powder (1/4 teaspoon) to it and mix well. Cover the skillet and keep on high heat for approx. 5 minutes. Keep stirring it occasionally. When the water has dried add finely chopped tomato to it and mix well. Keep stirring on high heat till the water is completely absorbed, the potatoes are tender when the fenugreek just starts to stick to the skillet turn off the heat and mix well. The dish is now ready to serve.

The dish can be served with roti or you could take a roti put some methi aloo on it and

make a  kathi roll of it.