Aloo Methi Recipe

Ingredients for Aloo Methi

• Mustard Greens
• 500g potatoes, peeled and cubed
• Tomatoes
• 1 teaspoon salt
• Turmeric Powder
• Red Chili Powder
• Cumin Seed
• Dried Red Chilies
• Vegetable Oil
• 1 medium onion, finely chopped

How to Make Aloo Methi

1. Heat 2 tablespoons of oil in a large pan or pot over medium heat.
2. Add 1 medium onion, finely chopped, and fry until golden brown (about 5 minutes).
3. Add 1 teaspoon cumin seeds and 2-3 dry red chilies (adjust to your spice preference), and sauté for 30 seconds until fragrant.
4. Stir in 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1 teaspoon chili powder (adjust to taste), and 1 medium tomato, finely chopped.
5. Sauté for another minute until the tomatoes soften slightly.
6. 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.
7. Add 500g potatoes, peeled and cubed, and 1/2 cup water. Mix well and cover.
8. 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.
9. Garnish with fresh cilantro (optional) and serve hot with your favorite Indian bread.