Aloo Methi / Fenugreek Leaves and Potato

Simplest and most aromatic vegetable. Fenugreek leaves have a lot of health benefits as well. It is not easily available at the American grocery stores but the Indian stores carry them all the time. The stores also carry dried fenugreek leaves, which are much stronger in flavor, you can use that also in this recipe but if you use the dried ones use just about 1 tablespoon.

• Difficulty: Easy
• Category: Side Dish
• Cuisine: Indian
• Cooking Method: Stovetop

Ingredients

• 1 large bunch Methi (Thoroughly washed and cut)
• 1 large Potato cut in small cubes
• 1 tsp Cumin seeds
• 1 tsp Red chilli powder
• 1 tsp Aamchur powder
• 1/2 tsp Turmeric powder
• 1 Whole red Chilli
• 2 tbsp Oil

Instructions

1. In a wok add oil, when the oil is hot add cumin seeds with the whole red chili.
2. Once the seeds start to crackle add the methi leaves and potato. Add all the spices. Mix well. Cover and cook on low heat.
3. Keep mixing occasionally, once the potatoes are done, turn the stove off and serve with roti or naan.

Recipe Notes