Aloo Methi - Potatoes with fenugreek leaves
Aloo Methi is an Indian Potato dish made with fresh fenugreek leaves and spices
Ingredients
- 1 bunch Methi Leaves
- 3-4 large Potatoes
- 2 tsp Cooking oil
- ½ tsp Mustard seeds
- ½ tsp Jeera
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli powder
- 1 tsp Salt
Instructions
- Pluck all the methi leaves and give it a wash. Rinse it 2-3 times until the water runs clear.
- Wash the potatoes and slice them into quarters. Place them in a small pressure cooker with 1/2 cup water at the bottom of the cooker. Close the lid and let 3 whistles out. Reduce the flame to low flame and let the potatoes cook for another 5 mins in the low flame. Turn off the flame and allow the pressure in the cooker to come down naturally.
- Once the potatoes are ready, take them out and peel the skin. They should fall off easily. Dice them into smaller pieces and keep aside.
- Place a kadai on medium flame and add 2 tsp of cooking oil. Once the oil is warm, add the mustard seeds and jeera. Let them sputter. Reduce the flame now.
- Add the diced and cooked potatoes and stir them in with the spices. Add turmeric powder, red chilli powder and salt. Mix all the ingredients until the spices have coated well on to the potatoes.
- Keep the flame on low and allow the potatoes to crisp up. This process will take roughly ten minutes. The longer you allow it to roast, the crispier the potatoes will be.
- Meanwhile, chop the washed and partly dry methi leaves.
- Once you have the desired crispiness in the potatoes, add the methi leaves and give it a mix. You will notice that methi leaves will begin to cook immediately and shrink.
- Sprinkle a little salt and the methi leaves will cook faster. Once the leaves are wilter, you can turn off the flame.
- Aloo Methi is ready to be served as a side dish along with rasam rice, roti or curd rice.