Aloo Methi Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
15 Mins
Cooking Time
9 Mins
Total Time
24 Mins
Makes
3 servings
Ingredients
For Aloo Methi
1 1/2 cups boiled potato cubes
4 cups chopped fenugreek leaves (methi) , washed and drained
salt to taste
4 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp chopped garlic (lehsun)
1 tsp chopped ginger (adrak)
1 tsp finely chopped green chillies
2 whole dry Kashmiri red chilli , broken into pieces
1/2 tsp turmeric powder (haldi)
Method
Aloo methi
- To make aloo methi, place the fenugreek leaves in a deep bowl, sprinkle a little salt over it, toss well and keep aside for 15 minutes.
- Squeeze out all the water from the fenugreek leaves and keep aside. Discard the squeezed water.
- Heat the oil in a deep non-stick pan, add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the garlic, ginger, green chillies and red chillies and sauté on a medium flame for 30 seconds.
- Add the turmeric powder and potatoes, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the fenugreek leaves, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve the aloo methi sabzi hot.
See step by step images of Aloo Methi
