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Aloo Methi

Features:
  • Veg
Cuisine:
  • 50 mins
  • Serves 3
  • Easy

Ingredients

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What is so special about aloo methi? This is a question I ask myself almost every time I decided to make it and guess what; Everytime I make this dish, I see something new to think of. Needless to say, I crave this meal a lot.

Aloo Methi has a taste that you will definitely enjoy. I’m not trying to exaggerate but it is indeed heavenly. The softness of the potatoes, which is the primary ingredient of aloo methi, and the mild bitterness of fenugreek leaves are such a treat to your taste buds.

The ingredients to make aloo methi are not hard to come by, chances are that you have them in your pantry already. And like I have said, it is sumptuous and don’t worry if you don’t have an appetite; this meal will make you hungry.

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How to make Aloo Methi

  1. In a bowl, combine salt and fenugreek leaves, shake of excess salt, and let the leaves sit until they release water.
  2. Squeeze the water out of the fenugreek leaves and set aside. Discard the excess water.
  3. Heat oil in a pan and add the asafoetida and cumin seeds. Sauté on medium heat for a few seconds.
  4. Add garlic, green and red chillies as soon as the cumin seeds crack and sauté on medium heat for 30 seconds.
  5. Add potatoes and turmeric powder into the mix and stir gently. Cook on medium heat for about five minutes and stir at regular intervals.Now, add marinated fenugreek leaves, salt and coriander-cumin powder. Mix them together and cook on medium heat for about 2 to 3 minutes. Remember to stir.

Trivia

Potatoes first arrived in North America in 1621. Captain Nathaniel Butler, the governor if Bermuda was reported to have a role in this. He sent two chests filled with potatoes and some other vegetables to Francis Wyatt, who was the governor of Virginia.

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Bharwan Shimla Mirch
mashed potatoes
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Bharwan Shimla Mirch

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