Aloo Methi

INGREDIENTS

• 2 large potatoes (aloo), peeled and cubed
• 1 cup fresh methi (fenugreek) leaves, chopped
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Recipe

Step 1: Heat Oil

- Heat oil in a pan or kadhai over medium heat.

- Add cumin seeds and let them splutter for a few seconds.

Step 2: Sauté Onions and Ginger-Garlic

- Add the finely chopped onions to the pan and sauté until they become golden brown.

- Add ginger-garlic paste and cook for another minute until the raw smell disappears.

Step 3: Add Tomatoes and Spices

- Add the chopped tomatoes to the pan and cook until they soften and the oil separates.

- Add turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine.

Step 4: Add Potatoes

- Add the cubed potatoes to the pan and mix well with the masala.

- Cook for 5-7 minutes, stirring occasionally to ensure the potatoes are coated with the spices.

Step 5: Cook with Cover

- Add a little water (about 1/4 cup) to the pan, cover, and cook for about 10-12 minutes,

- or until the potatoes are tender and cooked through.

Step 6: Add Methi Leaves

- Once the potatoes are cooked, add the chopped methi leaves to the pan.

- Stir and cook for another 5-7 minutes, allowing the methi to wilt and blend with the potatoes.

Step 7: Final Touch

- Sprinkle garam masala powder and give it a final mix.

- Garnish with fresh coriander leaves.

Step 8: Serve

- Serve Aloo Methi hot with roti, paratha, or rice.