Aloo Methi (Potato with Fenugreek Leaves)
Earthy, slightly bitter fenugreek leaves cooked with cubed potatoes in a simple spiced dry sabzi — a wintertime North Indian staple that's nutritious and economical.
10mPrep
20mCook
3Servings
195Calories
6gProtein
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Ingredients
- 1 cupsfresh fenugreek leaves (methi)
- 1 mediumpotatoes, peeled and cubed
- 1 tspcumin seeds
- 1 clovesgarlic, minced
- 1 wholegreen chili, minced
- 1 tspturmeric
- 1 tspcoriander powder
- 1 tspamchur
- 1 tbspoil
- 1 tspsalt
Ingredients
- 2 cups fresh fenugreek leaves (methi)
- 2 medium potatoes, peeled and cubed
- 1 tsp cumin seeds
- 3 cloves garlic, minced
- 1 whole green chili, minced
- 0.5 tsp turmeric
- 1 tsp coriander powder
- 0.5 tsp amchur
- 2 tbsp oil
- 1 tsp salt
Instructions
- Heat oil in a pan; add cumin seeds and let sizzle 30 seconds.
- Add garlic and green chili; sauté 1 minute until fragrant.
- Add potato cubes, turmeric, coriander powder, and salt; toss well.
- Cover and cook on medium-low 10 minutes, stirring occasionally.
- Once potato is 80% cooked, add methi leaves and amchur; toss well.
- Cook uncovered 5 minutes until methi wilts and potato is tender. Serve with roti.