Zutaten für Aloo Methi
- Mustard Greens
- 500 grams potatoes, peeled & cubed
- 1 medium tomato, chopped
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon cumin seed
- 2-3 dry red chilies, whole (adjust to taste)
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 cup fresh fenugreek leaves (methi)
- 1.5 cups water
- fresh coriander, chopped (optional)
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Zubereitung von Aloo Methi
- Heat 2 tablespoons of oil in a large pan or pot over medium heat.
- Add 1 medium onion, finely chopped, and fry until golden brown (about 5 minutes).
- Add 1 teaspoon cumin seeds and 2-3 dry red chilies (adjust to your spice preference), and sauté for 30 seconds until fragrant.
- Stir in 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1 teaspoon chili powder (adjust to taste), and 1 medium tomato, finely chopped.
- Sauté for another minute until the tomatoes soften slightly.
- Add 1 cup fresh fenugreek leaves (methi), 1 cup water, and bring to a simmer. Cook, covered, for 10 minutes, or until the fenugreek leaves are wilted and tender.
- Add 500g potatoes, peeled and cubed, and 1/2 cup water. Mix well and cover.
- Cook over medium heat for 15-20 minutes, or until the potatoes are cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Garnish with fresh cilantro (optional) and serve hot with your favorite Indian bread.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
4g
Carbs
12g
