Aloo Methi

Name: Aloo Methi
Total time: 1800 s
Yield: 3 persons
Cuisine: Pakistani
Ingredients: 750 gm methi (fresh fenugreek leaves); 3-4 Potatoes (cubes); 1-1.5 Onion medium sized (thin slices); 1 Tomato; 1 tsp red chili powder; 1/2 tsp turmeric powder; 6-7 green chilies (cut in big size); 1/2 tsp salt or to taste; 1/2 cup oil

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

My most favorite vegetable Methi... I can have this dish 365 days of a year with Chapati. The bitterness of methi and sweetness of potatoes made the dish perfectly awesome 🤩

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

My most favorite vegetable Methi... I can have this dish 365 days of a year with Chapati. The bitterness of methi and sweetness of potatoes made the dish perfectly awesome 🤩

Saved

Ingredients

30 mins

3 persons

750 gmmethi (fresh fenugreek leaves)
3-4Potatoes (cubes)
1-1.5Onion medium sized (thin slices)
1Tomato
1 tspred chili powder
1/2 tspturmeric powder
6-7green chilies (cut in big size)
1/2 tspsalt or to taste
1/2 cupoil

Saved

Steps

30 mins

1

Firstly, pluck all the leaves and put it in the strainer. Wash it properly. Soak it in water and strain it. Open the tap water and rub it with hands under that so all the sand get rid of. Keep it in the strain for a while and then chop it.
2

In the hot pot, pour oil and make it hot. Then add sliced onions, once the onions turn into pinkish color and soft add potato cubes.
3

Fry for a while. Sometimes potatoes takes a lot of time to cook, sprinkle water and cover it for 2 mins. Once it gets soft, add turmeric powder.
4

Add chili powder, salt and tomatoes. Fry for a while.
5

Once tomatoes looks mashed and mingle with potatoes and onion, add methi and mix it well.
6

Cover it for 10 mins. Add green chillies and then again cover it on a low flame. When oil comes up, turn off the flame.
7

Serve with garma garam chapti and salad😋