Aloo methi is an Indian dish that mixes potatoes (aloo) with fenugreek leaves (methi).
Fenugreek is an Indian subcontinent native that has been grown and utilised in Indian cuisine for ages. The combination of fenugreek leaves and potatoes produces a savoury and aromatic meal that is widespread in North Indian cuisine, notably in provinces such as Punjab and Uttar Pradesh.
Aloo methi has become a household favourite in India, praised for its simplicity and well-balanced flavours. The meal is commonly prepared by sautéing or frying potatoes with fenugreek leaves and spices like as cumin, turmeric, and chilli powder. As a consequence, you get a tasty and nutritious side dish that goes well with Indian breads like roti or rice meals.
- Ingredients
- Water: 1 glass
- Salt: 1 tablespoon
- Oil:
- Onion: 1
- Salt: 1 tablespoon
- Red chilli powder: 1 tablespoon
- Turmeric powder: 1 tablespoon
- Garam masala: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Youghurt: 1 cup
- Potatoes: 3
- Milk: ½ cup
Steps to follow:
- Take methi ( fenugreek leaves) in a pot, add water and salt to it.
- Then boil it.
- Take oil in a pan and add onions to it.
- Then add all the dry spices to it.
- Add youghurt to it and cook it for a few minutes.
- Then add boiled methi and potatoes to it.
- Then cook it and add half a cup of milk.
- Then cook for a few more minutes.
Serving:
Serve it with chapati.
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