Certainly! Aloo Methi is a popular Indian dish made with potatoes (aloo) and fenugreek leaves (methi). It’s a flavorful and aromatic dish that’s commonly enjoyed with Indian bread like roti or chapati. Here’s how you can prepare Aloo Methi at home:
Aloo Methi Recipe
Ingredients:
- 3 medium-sized potatoes, peeled and diced
- 2 cups fresh fenugreek leaves (methi), washed and chopped
- 1 medium-sized onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, finely chopped (adjust according to spice preference)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- Prepare the Fenugreek Leaves:
- Wash the fenugreek leaves thoroughly to remove any dirt.
- Chop the leaves finely and set aside.
- Boil the Potatoes:
- Peel and dice the potatoes into small cubes.
- Boil the potato cubes in salted water until they are just tender. Drain and set aside.
- Sauté the Ingredients:
- Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and green chilies. Sauté until the onions turn golden brown.
- Add Tomatoes and Spices:
- Add chopped tomatoes to the pan. Cook until the tomatoes are soft and oil starts to separate.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a few minutes until the spices are well combined.
- Add Fenugreek Leaves and Potatoes:
- Add the chopped fenugreek leaves to the pan. Mix well with the spice mixture.
- Add the boiled potato cubes. Stir gently to combine all the ingredients evenly.
- Cook the Aloo Methi:
- Cover the pan and let the dish cook on low heat for about 10-15 minutes. The potatoes and fenugreek leaves will absorb the flavors of the spices.
- Stir occasionally to prevent sticking. If the mixture appears dry, you can sprinkle a little water.
- Add Garam Masala:
- Once the potatoes are cooked through and the fenugreek leaves are tender, add garam masala. Mix well and cook for another 2-3 minutes.
- Garnish and Serve:
- Garnish the Aloo Methi with fresh coriander leaves.
- Serve hot with roti, chapati, or naan.
- Squeeze a bit of fresh lemon juice on top just before serving for an extra burst of flavor.
Enjoy your homemade Aloo Methi with your favorite Indian bread!
