Aloo Methi is a delicious Indian dish made with potatoes and fenugreek leaves. Although the fenugreek leaves are bitter in nature, but when combined with potatoes and this blend of spices, it brings out such a rich taste. With my recipe of Aloo Methi, I have made so many people fall in love with fenugreek leaves. Apart, from being tasty, this recipe is very easy and extremely nutritious.
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Aloo Methi (Spicy Potatoes with Fenugreek leaves)
Aloo Methi is a delicious Indian dish made with potatoes and fenugreek leaves. Although the fenugreek leaves are bitter in nature, but when combined with potatoes and this blend of spices, it brings out such a rich taste. With my recipe of Aloo Methi, I have made so many people fall in love with fenugreek leaves. Apart, from being tasty, this recipe is very easy and extremely nutritious.
Servings: 4
Ingredients
- 4 Large Boiled Potatoes
- 2 Cup Fresh clean Methi/Fenugreek leaves tightly packed
- 2 tsp Salt divided
- 2 tsp Granulated Sugar
- 3 tbsp Ghee/Clarified Butter
- 1 tsp Turmeric Powder
- 2 tsp Red Chili Powder
- 1 tsp Garam Masala Powder
- 1/8 tsp Asafetida/hing Powder
- 4 tsp Coriander- cumin/Dhana Jeera Powder
- 1 tsp Cumin seeds
- 2 tsp Lemon juice
Instructions
- Boil 4 large potatoes, peel, and dice them. Sprinkle 1 tsp salt, and 2 tsp granulated sugar over the boiled diced potatoes and keep them aside.
- Thoroughly wash 2 cups of fresh Methi/Fenugreek leaves, chop them and keep them aside.
- In a small bowl, gather 1 tsp turmeric powder, 2 tsp red chili powder, 1 tsp garam masala, 1/8 tsp asafetida/hing powder, 2 tsp coriander-cumin powder, 1 tsp Cumin seeds, 1 tsp salt, and keep it aside.
- In a large non-stick deep skillet, heat 2 tbsp ghee/clarified butter. Once the ghee is hot, add the spices that we earlier gathered in the small bowl. Give it a stir, and quicky add the chopped methi/fenugreek leaves. Mix it, and let the methi leaves cook for a couple of minutes.
- Then add the diced potatoes in the skillet, and mix everything well such that the potatoes are well coated in the spices and methi leaves. Let the potatoes cook for a couple of minutes.
- Finish it with 2 tsp lemon juice, and serve immediately with some roti/paratha/or rice.