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Aloo Methi (Potatoes & Fenugreek leaves)

07 Apr

methi aloo

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

  • 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

Method:

  1. Remove the leaves from the stems of the Methi.
  2. Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
  3. 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.
  4. In a kadhai, heat up the butter or oil.
  5. Add the potatoes first.
  6. Saute the potatoes for some mins till they get half cooked and light browned.
  7. Now add the fenugreek leaves.
  8. Also add the green chili, red chili powder, turmeric powder and salt.
  9. Give a nice stir and let the veggies cook on a medium flame uncovered.
  10. The fenugreek leaves will start to leave water.
  11. Lower the flame and cook the veggies for 5-6 minutes more.
  12. Keep on checking the sabzi after a gap of 2-3 minutes.
  13. 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.
  14. When the veggies are done and if there is any water left, then dry the water.
  15. The end dish should be dry and not watery.
  16. When the aloo methi is done, you could add some more butter and mix it with the veggies.
  17. Serve the Aloo Methi with parathas, rotis or rice-dal combo.
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Posted by on April 7, 2013 in North Indian, Vegetarian

 

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