Aloo Methi



Potatoes – 4 medium, peeled and cubed
Fenugreek Leaves – 1 bunch fresh or 1/2 pkt frozen
Oil – 1 Tbsp
Onion – 1 small, finely chopped
Garlic – 3 cloves, finely chopped
Green Chilies – to taste, finely chopped
Coriander Powder – 1/2 Tbsp
Red Chili Powder – to taste
Turmeric Powder – 1/2 tsp
Salt – to taste
Tomato – 1 medium, chopped


1. Wash Fenugreek Leaves well (2 to 3 times) in a tub of water and chop.
2. Place leaves in a medium bowl and sprinkle salt on them. Mix well and keep aside for 10-15 minutes.
3. Heat Oil in a medium pan.
4. Add Onions, Green Chilies and Garlic. Mix well and cook until Onions are translucent (approx 3 minutes).
5. Add Potatoes and Salt, mix well and cook 7 -10 minutes (until potatoes are almost cooked).
6. Squeeze out all the water from the Fenugreek Leaves and add it to the Potatoes. Mix well.
7. Add Coriander Powder, Red Chili Powder and Turmeric Powder. Mix well, cover and cook for approx 5 minutes or until the potatoes are fully cooked.
8. Turn off stove and add Tomatoes. Mix well, cover and let it sit for 5-10 minutes before serving.

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