Aloo Methi (Potato with Fenugreek Leaves)

aloo methi

Aloo methi sabzi is made regularly in our home. We like methi for its unique taste. Methi has a strong flavor and you either like it or you don’t. Whenever I spot fresh, green methi in the market, I buy it almost immediately and cook either aloo methi or methi paratha.

Recipe of aloo methi

1 1/2 cup methi leaves (fresh fenugreek leaves) - cleaned, washed and finely chopped

3 medium aloo (potatoes) - peeled and cubed

1/2 tsp cumin seeds

1/4 tsp turmeric powder

Salt to taste

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1 tbsp mustard oil or any other oil

1. Heat mustard oil in a pan to smoking point that is till vapors start coming out of it. If you are taking any other oil, then just heat it. Add cumin seeds. When they change color, add aloo and methi. Add all the spices (except amchoor) and salt. Turn the heat to medium-low.

2. Cook covered till done. Stir occasionally. Turn off the heat and add amchoor powder. Serve hot aloo methi sabzi with roti or paratha.