Aloo/potatoes are any time favourite for anyone. Had a few methi (fenugreek) leaves left after making pulav. Needed to use it up. So just sprinkled it over fried potatoes and the result was very yummy potatoes in flavours of methi…
Ingredients
- 1 cup tightly packed methi / fenugreek leaves finely chopped
- 4 medium size potatoes cubed
- 2 green chillies chopped
- 1 pinch of hing / asafoetida
- Salt to taste
- 3 tbsp oil
Spice powders
- 0.25 tsp turmeric powder
- 0.5 tsp red chilli powder
Preparation
- Sprinkle salt on the chopped methi leaves and keep aside for 20 minutes. Then rinse the methi leaves under running water. This helps to reduce the bitterness of leaves.
Method
- Heat oil in a pan. Add potatoes and saute them till they start looking crisp and lightly browned from the edges.
- Add chopped green chillies and hing. Saute for a minute.
- Add the spice powders and saute for a minute.
- Add finely chopped methi leaves and mix well. Cook uncovered on a medium flame till methi leaves start leaving water. Add salt to taste.
- Lower the flame and cook for another 6 minutes.
- Enjoy hot with phulkas.
Notes
- Make sure to saute till all the water from methi leaves dries up. The methi leaves should wilt and should be completely cooked.
- The dish should be dry. There should be no moisture.