Methi/Fenugreek Leaves with Potatoes (Methi Aloo)

Methi (Fenugreek Leaves) with potatoes is popular Indian side dish made from potatoes, few spices and fresh fenugreek leaves. Frozen leaves may be used too. If both fresh and frozen leaves are not available, dried fenugreek leaves may be used to flavor potatoes.

How to make Methi Aloo:

1. Wash potatoes and put to boil. Do not overcook. Leave a little undercook as they will be cook later stir fry with spices. The other method is to stir fry raw, cut into small pieces potatoes, along the spices and then adding methi leaves. I prefer to boil it first and stri fry for a minute with cumin seeds and some salt and later to add them to cooked methi.
2. Clean methi leaves. First discard roots and hard ends. Pluck the leaves from the stem. Then wash methi. Best method is use big bowl (I use white plastic one, so any sand and dirt visible on the botom). Sometimes, you need repeat process few time, till there is no any dirt left on the botom of bowl.
3. Then cut methi leaves roughly.
4. Heat the vegetable oil in a pan.
5. Stir fry onion till golden brown.
6. Add garlic and ginger. Cook for few minutes.
7. Add methi leaves, chili (optional), cumin powder and salt to taste.
8. Cook for 5 minutes on low-medium heat stirring occasionally.
9. In other pan heat some oil. Add cumin seeds. After few seconds add chopped into cubes boiled potatoes. Season with pinch of salt. Stir fry till golden brown.
10. When done, add the cooked methi. Mix cook for 2-3 minutes. Serve hot with parathas.

Tip:

• Sprinkle a little salt over the methi leaves mix and keep aside for 10 minutes to remove some bitternes of the vegetable.

You may also like:

• Methi Matar Malai