Aloo-Methi is an classical Indian recipe. Methi leaves give the recipe ‘yummy’ taste. Aloo and methi is yet another combination of aloo (potatoes) with leafy vegetable. Try it, to taste it.
- 1 1/2 cup fresh Methi (fenugreek) leaves, cleaned, washed and finely chopped
- 2-3 medium Aloo, peeled and cut into small pieces
- 1 medium Tomato, chopped
- 1-2 Garlic cloves, crushed
- Salt to taste
- 1/4th tsp Turmeric powder
- Red chili powder to taste
- 1/2 tsp Cumin seeds (jeera)
- 2-3 whole dry Red chilies
- Oil for cooking
- Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.
- When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté for a moment.
- Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.
- Add methi and cook on a medium flame till done or till water is fully absorbed.
- Serve the aloo methi hot with chapati or paratha.
- Last but not least add your ‘love’ to the dish to make it ‘YUMMY’.
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SPECIAL NOTE: Every spice has its own history, flavour, aroma and use. To know what the spice’s included in this recipe can do click here: Know Your Spice’s