Aloo Methi

Fenugreek leaves with potatoes

Recipe by fatma of Dar-es-salaam, TZ

3 comments
4 likes

Ingredients vegetarian 2 servings


    • 3 medium potatoes.
    • 3 tbsps oil.
    • 1 tsp cumin seeds.
    • a pinch of asafoetida.
    • salt to taste
    • 1 lemon
    • 1 bunch of fresh methi leaves chopped
    • 1 tsp chilli pwd.
    • 1 tsp ground corriander powder.
    • 1/2 tsp turmeric

    Directions

    1. Peel potatoes and cut into pieces.
    2. Heat oil, add cumin and asafoetida,when seeds cracle, add potatoes.
    3. Fry for 3-4 mins,add methi leaves.mix well and sprinkle chilli pwd,corriander powder,salt and turmeric. Stir the mixture to distribute spices evenly.
    4. Cover the potatoes and cook on low heat till done.
    5. Add lemon juice and cook for 2-3mins.
    6. Serve with puris.

    Comments

    Vandana

    Par boil the potatoes & then let it cool down before cutting it into pieces.This is help in reducing the amount required to fry.

    Parboil the potatoes instead of directly fying .Let them cool a little before cutting them into piecesThis will require less oil to fry.

    Shilpi

    try aloo methi with chopped garlic.

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