Methi Aloo (Fenugreek Potatoes)
Methi Aloo is a flavorful and comforting North Indian dish featuring tender potatoes cooked with fresh fenugreek leaves and aromatic spices. The slightly bitter notes of fenugreek complement the earthy potatoes, making it a delightful side dish or light meal.
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Ingredients
- 200 gramsfresh fenugreek leaves (methi)
washed, chopped
- 400 gramspotatoes
peeled and cubed
- 3 tablespoonsvegetable oil
- 1 teaspooncumin seeds
- 1 green chili
finely chopped, optional
- 1 teaspoonturmeric powder
- 1 teaspoonred chili powder
- 1 teaspooncoriander powder
- 1 teaspoonamchur (dry mango powder)
- 1 teaspoonsalt
adjust to taste
- 50 mlwater
for cooking
- 1 tablespoonfresh lemon juice
optional
- 2 tablespoonsfresh coriander leaves
chopped for garnish
Instructions
Heat oil in a large pan over medium heat. Add cumin seeds and allow them to sizzle for 30 seconds.
Add finely chopped green chili if using, and sauté for 1 minute until fragrant.
Add cubed potatoes to the pan. Stir well so the potatoes are coated with oil and cumin.
Sprinkle turmeric, red chili powder, coriander powder, and salt over the potatoes. Mix to evenly coat the potatoes with the spices.
Add chopped fenugreek leaves, and stir to combine all ingredients.
Add water, cover the pan with a lid, and cook on low heat for 15-20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.
Once potatoes are cooked and water has evaporated, sprinkle amchur powder and mix well.
Turn off the heat, and drizzle lemon juice over the dish if using. Garnish with chopped fresh coriander leaves.
