Lasooni Aloo Methi

Name: Lasooni Aloo Methi
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 250 gm fenugreek leaves (methi); 10-12 baby potatoes peeled; 3 tbsp mustard oil; 1 tsp cumin seeds (jeera); 1 bay leaf; 2 tbsp finely chopped garlic; 1 medium onion finely chopped; 1-2 chopped green chillies; 1 tsp salt; 1/2 tsp Kashmiri red chilli powder; 1 tsp coriander powder (dhania); 1/2 tsp turmeric powder (haldi); 1/2 tsp amchoor (dry mango) powder; 1/2 tsp garam masala powder; as required Ginger juliennes for garnish

Madhu Bindra @madhubindra

Enjoy the best of winter produce with the Lasooni Aloo Methi. A version of the classic Punjabi dish with sauteed potatoes and fragrant fenugreek leaves flavored with garlic. #Win #Week5

Madhu Bindra @madhubindra

Enjoy the best of winter produce with the Lasooni Aloo Methi. A version of the classic Punjabi dish with sauteed potatoes and fragrant fenugreek leaves flavored with garlic. #Win #Week5

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Ingredients

20 minutes

2 people

250 gmfenugreek leaves (methi)
10-12baby potatoes peeled
3 tbspmustard oil
1 tspcumin seeds (jeera)
1bay leaf
2 tbspfinely chopped garlic
1medium onion finely chopped
1-2chopped green chillies
1 tspsalt
1/2 tspKashmiri red chilli powder
1 tspcoriander powder (dhania)
1/2 tspturmeric powder (haldi)
1/2 tspamchoor (dry mango) powder
1/2 tspgaram masala powder
as requiredGinger juliennes for garnish

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Steps

20 minutes

1

Heat mustard oil to smoking point and let it cool a bit. Add in cumin seeds and bay leaf. Allow it to crackle.
2

Add in the chopped garlic and saute for a minute. Add the chopped onions and green chillies. Saute until the onions are translucent.
3

Add in the peeled baby potatoes. Mix well. Saute for a few minutes.
4

Now add in the dry masalas - salt, Kashmiri red chilli powder, coriander powder, and turmeric powder. Mix well.
5

Add a bit of water, cover with a lid and cook until the potatoes are almost done.
6

Now, add in the chopped methi leaves. Saute for 3-4 minutes. Cover with a lid and cook for a few minutes until the liquid dries up and the methi is done.
7

Finish with amchoor and garam masala powder. Check the salt and add more if required.
8

The Lasooni Aloo Methi is ready to serve. Serve hot with chapatis or paranthas.