This Methi Aloo recipe is a delightful combination of hearty potatoes, aromatic spices, and the slightly bitter, yet incredibly flavorful Methi leaves. With each bite, you’ll experience a symphony of textures and tastes that will tantalize your taste buds and leave you craving for more.
With just a handful of ingredients and simple steps, you can recreate this traditional Indian dish in the comfort of your own home. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to impress your family and friends with its bold flavors and comforting appeal.
So, gather your ingredients, heat up your kadhai, and let’s dive into the magical world of Indian cuisine with our mouthwatering Methi Aloo Recipe!
Preparation time – 10 minutes
Cook time – 15 minutes
Serves – 1
Ingredients
- 3 large potatoes, cut into equal-sized cubes
- 250g fresh Methi leaves, cleaned well and finely chopped
- 2 small onions
- 1 inch ginger
- 4 small garlic cloves
- 2 green chillies
- 3 tbsp mustard oil
- 1 tsp cumin seeds
- 1/4 tsp hing
- Salt to taste
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/4 tsp garam masala
Directions
- Wash the Methi leaves well and finely chop them. Finely chop onions, ginger, garlic, and green chilies. You can also pulse them in a blender. Don’t make a paste. Keep it finely chopped for enhanced taste and aroma.
- Heat mustard oil in a kadhai. Once hot, temper with cumin seeds and hing.
- Add the onion mix and sauté till they brown and there is no rawness left.
- Add the potatoes to this and fry for 5 minutes. Cover and cook on low flame for about 10 minutes or until potatoes are 80% cooked.
- Add the finely chopped Methi leaves to the kadhai and mix on high heat till the leaves wilt.
- Add turmeric powder and coriander powder and mix well. Cover and cook on low flame for another 10 minutes till potatoes are completely soft.
- Garnish with garam masala, give it one last mix, and serve hot with parathas or roti.
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