Methi Aloo

Name: Methi Aloo
Cuisine: Indian
Ingredients: 3.5-4 cups tightly packed methi leaves (fenugreek leaves), chopped; 250 gms aloo or about 3-4 medium potatoes; 1-2 green chillies, chopped; 1.5-2 tbsp butter or mustard oil or any vegetable; 1 pinch Hing; to taste Salt; 1 tsp Cumin seeds; 2 cloves garlic, chopped; Pinch turmeric (optional); 1/2 tsp red chilli; 1/2-3/4 tsp garam masala (optional); 2 tomatoes, chopped

Rimple Kataria @cook_15459146

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Rimple Kataria @cook_15459146

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Ingredients

3.5-4 cupstightly packed methi leaves (fenugreek leaves), chopped
250 gmsaloo or about 3-4 medium potatoes
1-2green chillies, chopped
1.5-2 tbspbutter or mustard oil or any vegetable
1 pinchHing
to tasteSalt
1 tspCumin seeds
2 clovesgarlic, chopped
Pinchturmeric (optional)
1/2 tspred chilli
1/2-3/4 tspgaram masala (optional)
2tomatoes, chopped

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Steps

1

Pluck methi leaves and wash them & chop them. Peel, cut & wash potatoes.
2

Add oil to a pan. Add cumin when they begin to crackle, add garlic and fry till it begins to smell good. Sprinkle Hing. Add potatoes. Sauté it for 2 mins.
3

Cover the pan with lid. When aloo are cooked, add salt, red chilli and garam masala.stir & fry for a minute. Add tomatoes and sauté well till they soft
4

Now add the methi leaves and green chillies in it and stir well. Fry until the leaves wilt off. Cover the pan for 5 mins.if methi leaves are not cooked well and moisture starts reducing add 3-4 tbsp sour or normal curd. By doing this bitterness of methi leaves will finish and it becomes tasty also.
5

Aloo methi is ready to eat.
6

Serve aloo methi with roti or paratha.