Ingredients
- 2 bunch of tender fresh methi leaves (Fenugreek, Vendaya Keerai)
- 3-4 potatoes
- 1 green chili chopped
- 1/4 tsp red chili powder
- 1/2 tsp turmeric powder (optional)
- 2 tbsp butter or mustard oil or any good vegetable oil
- salt
Instructions
- Remove the leaves from the stems of the Methi.
- Wash the leaves thoroughly in running water. See that the leaves are clean and devoid of any muddy particles on them.
- Now chop the leaves. You could do this with a knife or chop them in a food processor. While chopping in the food processor, make sure you do not chop it to fine or make a paste of it.
- In a kadhai, heat up the butter or oil.
- Add the potatoes first.
- Cook the potatoes for 2-3 mins in the butter or oil.
- Now add the fenugreek leaves.
- Also add the green chili, red chili powder, turmeric powder and salt.
- Give a nice stir and let it cook on a medium flame uncovered.
- The fenugreek leaves will start to leave water.
- Cook for 5 minutes on a medium flame and now lower the flame and cook uncovered.
- Keep on checking it after a gap of 2-3 minutes.
- If you see that the potatoes are not cooked and the water has dried, then add 2-3 tbsp of water, so that the potatoes get cooked.
- When the aloo methi is done, you could add some more butter and mix it with the veggies.
- Serve the Aloo Methi with parathas, rotis or rice-dal combo.
