Aloo Methi – India

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:

1. Prepare the Fenugreek Leaves:

• Wash the fenugreek leaves thoroughly to remove any dirt.
• Chop the leaves finely and set aside.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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!