Delicious Methi Aloo Recipe

Winter is a lovely time because you can try out all kinds of green vegetables during this season. The market at this time is filled with green and leafy vegetables which can be used to prepare some of the most delicious vegetarian recipes.

Methi aloo is a very easy and simple preparation made in Indian households using fresh fenugreek leaves and baby potatoes. If baby potatoes are not available, you can use normal potatoes cut into small pieces. It is very nutritious and can be enjoyed with hot parathas or dal and roti.

Serves: 3
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients

• Oil- 1tbsp
• Cumin seeds- ½ tsp
• Garlic- 10-12 cloves (chopped)
• Green chili- 3-4 (slit into halves)
• Baby potatoes- ½ kg Fresh
• Methi leaves- 250 gm (washed and chopped)
• Coriander powder- 2tsp
• Turmeric powder- ½ tsp
• Red chili powder- 1tsp
• Amchoor powder- ½ tsp
• Salt to taste

Procedure

1. Boil the baby potatoes with 1 tbsp salt till done and remove the skin.
2. Heat oil in a heavy bottom pan.
3. When the oil is hot, add cumin seeds, garlic cloves and green chilies.
4. Cook till garlic turns slightly brown.
5. Add coriander powder, turmeric powder, red chili powder, amchoor powder and salt.
6. Cook for 2-3 minutes. Add baby potatoes and methi leaves.
7. Cover and cook for 8-10 minutes on low flame.
8. Serve hot with roti and dal or parathas.