Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 3 to 4 cups of methi leaves, chopped
- 3-4 medium size potatoes or 10-12 baby potatoes
- 1 or 2 green chilies, chopped
- 1/2 tsp red chili powder (optional)
- 1/2 tsp turmeric powder (optional)
- 2 tbsp butter or mustard oil or any sunflower oil
- rock salt or regular salt as required
- Remove the leaves from the stems of the Methi.
- Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
- Now chop the leaves. You could do this with a knife or chop them in a food processor. While chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
- In a kadhai, heat up the butter or oil.
- Add the potatoes first.
- Saute the potatoes for some mins till they get half cooked and light browned.
- Now add the fenugreek leaves.
- Also add the green chili, red chili powder, turmeric powder and salt.
- Give a nice stir and let the veggies cook on a medium flame uncovered.
- The fenugreek leaves will start to leave water.
- Lower the flame and cook the veggies for 5-6 minutes more.
- Keep on checking the sabzi after a gap of 2-3 minutes.
- If you see that the potatoes are not cooked and the water has dried, then add 2-3 tbsp of water, so that the potatoes get cooked.
- When the veggies are done and if there is any water left, then dry the water.
- The end dish should be dry and not watery.
- When the aloo methi is done, you could add some more butter and mix it with the veggies.
- Serve the Aloo Methi with parathas, rotis or rice-dal combo.