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Aloo Methi

Prep Time: 20 mins I Cooking Time: 40-50 mins I Serve: 2-3

Aloo Methi is a super easy and quick dish to make. The only time it take is the sorting out process of leaves. It can be considered both side/main dish depending upon with what you want to eat it with? Alone, it tastes yummy with the parathas and as a side dish it make s a perfect combo with simple dal rice. Fried potatoes & methi leaves Sautéed in some basic Indian spice powders & tomatoes just makes it not only easy to make dish but also gives an aromatic taste. Use of Mustard Oil not only makes it delicious but also gives a sharp taste and aroma making it more favorite amongst the other dishes. It's a must try dish!

Ingredients :-

½ kg/1.1 lb. Baby Potatoes med-size (skin on, cut into half, thoroughly washed & dried)

1 Kg/2.2 lb. Fenugreek Leaves/Methi (stems removed, finely chopped and thoroughly washed )

4 tbsp./60 ml Mustard/Veg Oil

10-12 Garlic Cloves (peeled & finely chopped)

2 Green Chili, small (finely chopped)

4 Tomatoes, med-size (finely chopped)

½ tsp. Turmeric Powder (divided)

1.5 tsp. Red Chili Powder

½ tsp. Coriander Powder

¼ tsp. Cumin Powder

Salt to taste(divided)

Method :-

Heat mustard oil in a pan/kadai on a medium flame to the smoking point and then lower down the flame. When the oil starts emitting smoke add potatoes + ½ tsp of salt + ¼ tsp turmeric powder to the pan. Mix well and stir for 2-3 mins on low-medium flame. Cover with lid and cook for 15-20 mins until potatoes turn soft and light golden in colour on low flame. Keep stirring in intervals for even cooking

Once the potatoes turn soft and golden brown in colour, lower down the flame, dish out onto a plate and set aside for later use

To the same pan add chopped garlic + green chilies to the pan and stir for 2-3 mins on low-medium flame

Next, add chopped tomatoes to the pan. Mix well and stir for 4-5 mins on low-medium flame

Add salt + red chili powder + turmeric powder + coriander powder + cumin powder to the pan. Mix well and stir for 5-7 mins on low medium flame until oil separates from the masala

Add sautéed potatoes to the pan and mix well with the masala

Next add fenugreek Leaves/Methi to the pan. Cover and cook for 7-8 mins on low-medium flame until it starts releasing water and turns soft

After 7-8 mins remove the lid. Mix well and stir for a next 3-4 mins on low medium flame

Cover again and cook for another 5-7 mins on low-medium flame.

Remove the lid and stir continuously until water gets completely absorbed on low-medium flame. Once it starts releasing oil, switch off the gas.

Time to Taste :)

Serve hot with Tawa Paratha, Laccha Paratha, ghee chapati and some chilled cucumber raita


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