Aloo Methi
This aloo methi is a delicious and super easy northern Indian stir fry. It combines hearty potatoes with nutrition packed fenugreek leaves along with mild spices.
Ingredients
- 1 ½ lb Yukon Gold or Small Potatoes washed, halved or diced
- 1 bunch Fresh Methi Leaves leaves removed from stalks
- 2 tablespoon Avocado Oil
- 2 teaspoon Cumin Seeds
- ½ teaspoon Turmeric Powder
- 4 Indian Dry Red Chilis broken in to 2
- 2 teaspoon Indian Chili Powder
- 1 or 2 pinches Asafetida (Hing)
- Salt to taste
- 1 teaspoon Kasuri Methi
Instructions
- Fill a bowl with water and add a couple of teaspooons of salt. Mix well to dissolve the salt and add the methi leaves. Keep aside for 15 minutes.
- Heat a non-stick pan and add the avocado oil. Once hot, add the cumin seeds and wait for it to splutter. Now add the broken red chilis and saute for 30 seconds. Now add the diced potatoes. Add the turmeric ,chili powder and asafetida. Mix well.
- Saute regularly for 5 minutes to ensure the potatoes dont stick to the pan. Now add some salt, mix and cover the pan with a lid. The cover helps trap the heat and will cook the potatoes faster. Saute once in 3-4 minutes until the potatoes are almost done.
- Drain the methi leaves and rinse them well. You can add the leaves whole or add them well chopped. Mix well and cook for another 4-5 minutes. Season with more salt if required. Top with kasuri methi.Serve hot with flatbread and/or rice.