Thursday, November 14, 2013

Aloo Methi

Aloo methi is a great combination of potatoes and fenugreek leaves stir fried with the Indian masala. Methi which are fresh fenugreek leaves is supposedly known to have anti diabetic effects along with increasing metabolism. Though they are slightly bitter on their own they taste good in this combo.

Prep Time: 20 mins
Potato (cubed): 3  medium 
Methi Leaves: 1 bunch 
Onion (chopped): 1/2 a big onion
Ginger (chopped): 1 teaspoon
Green Chili (chopped): 2
Chili Powder: 1 teaspoon
Turmeric Powder: 1/2 teaspoon
Coriander powder: 1 1/2 teaspoon
Jeera: 1 teaspoon
Kasoori Methi (crushed): 1 teaspoon
Chaat masala (optional): 1/2 teaspoon
Salt to taste

Heat oil in a deep pan. Add jeera, ginger, green chillies and onions and saute until they get a little translucent. Add salt and turmeric.  Add the methi leaves and saute for 2 mins. Now add the cubed potatoes. Cover for 10 mins until the potatoes are cooked. Add the chilli powder, coriander powder and saute well. Add the crushed kasuri methi and chat masala. Mix everything well on low heat. Adjust the salt. 

Aloo methi is ready to be served with hot phulkas. Note if you have leftovers of this sabzi/dish, mash them up a little more and stuff between your chapatti dough and make paranthas.


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