ALOO METHI

 Aloo Methi

Fenugreek or methi is a winter produce but is available round the year in dried form too. It is excellent source of iron and minerals. The aloo methi is tasty option to have as main course and can be used as filling for paranthas as well. The bitterness of methi is well balanced by potatoes giving it a unique taste. Mustard oil gives a vibrant and pungent taste to methi and is believed to have health benefits.

Ingredients:-

500 grams Fresh methi/fenugreek leaves chopped

7-8 potatoes

2 onions chopped

Salt to taste

1 tsp. red chilli powder

1 tsp. coriander powder

1 tsp. dry mango powder

½ tsp. turmeric powder

1 tsp. garam masala powder

2 tbsp. mustard oil

Method:-

• Heat oil in wok till it smokes. Add chopped onions and when they turn pink add potatoes. Add a little salt and let the potatoes cook.

• When potatoes are half cooked add remaining spices except garam masala add chopped and washed methi and mix it well with potatoes while cooking.

• When potatoes are cooked and water dries up the dish is ready. Sprinkle garam masala and serve hot.

• Tastes best with paranthas and raita.