Aloo Methi Recipe

Aloo Methi Recipe is a special recipe of the winter season. This is an Indian side dish made from fenugreek leaves, potatoes and spices. During the winter season, fenugreek is often made in my kitchen. It is a bit difficult to clean the fenugreek but after cooking. It looks very tasty, its taste gets doubled with roti, chapatti and paratha.

Table of Contents

Let’s see Aloo Methi Recipe –

Cut fenugreek and wash it thoroughly, peel the potatoes and chop them into small pieces.

Heat mustard oil in a pan and let it cool down for some time. By doing this the mustard oil does not smell. After it cools down for some time, heat it again. Add cumin seeds and finely chopped onions and fry them till light brown . Add tomato, salt, turmeric, coriander powder, finely chopped ginger, red chilli powder and whole red chilli and fry.

After cooking for 3 to 4 minutes, add chopped potatoes and half a cup of water, cover and cook for 10 to 12 minutes.

When 70% of the potatoes are cooked, add chopped fenugreek and stir well with a spoon. Also add chopped green chillies. If the fenugreek leaves water, cover and cook for 8 to 10 minutes. When all the water dries up and the potatoes are cooked, turn off the gas. Do it.

Take desi ghee in a pan, lightly brown finely chopped garlic and add it to the vegetable, this enhances the taste of potato and fenugreek.