Aloo Methi recipe in Under 30 Minutes | Side dish for Roti & Phulka | Lunch recipes | Potato Recipes

Aloo Methi recipe in Under 30 Minutes | Side dish for Roti & Phulka | Lunch recipes | Potato Recipes
#aloomethi #potatorecipes #sidedishforchapati #sidedishforphulka #fenugreekpotato #aloosabji #sabjirecipe #homecooking #homecookingshow
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Prep Time: 5 mins
Cook Time: 30 mins
Servings: 4
To Make Aloo Methi
Potato - 6 Nos
Methi Leaves - 1 Bunch
Oil - 3 Tbsp
Cumin Seeds - 1 Tsp (Buy: amzn.to/2NTgTMv)
Onion - 1 No.
Garlic - 12 Cloves
Tomato - 2 Nos
Green Chilli - 3 Nos
Salt - 1 Tsp
Turmeric Powder - 1/2 Tsp (Buy: amzn.to/2RC4fm4)
Chilli Powder - 1 Tsp (Buy: amzn.to/3b4yHyg)
Cumin Powder - 1 Tsp (Buy: amzn.to/2TPuOXW)
Coriander Powder - 1 Tsp (Buy: amzn.to/36nEgEq)
Garam Masala - 1/2 Tsp (Buy: amzn.to/2TPe8jd)
Amchur Powder - 1 Tsp (Buy: amzn.to/37kNpix)
Chilli Flakes - 1 Tsp (Buy: amzn.to/30Nrv4W)
Water - 1/2 Cup
Method:
1. Peel off the skin, chop potatoes into small pieces and put them in water.
2. Separate the fenugreek leaves from their stems, wash them nice and clean. Keep them aside.
3. Take a wide kadai. Add oil and cumin seeds. Saute.
4. Add in the chopped onions and saute for about 2-3 mins on a medium flame.
5. Add in pounded garlic cloves and saute for a few more seconds.
6. Next add roughly chopped tomatoes and slit green chillies. Cook for about 2 mins.
7. Now add salt, turmeric powder, red chilli powder, cumin powder, coriander powder and mix well.
8. Pour water in the curry, mix and cover the kadai with a lid. Cook the curry for 10 mins.
9. After 10 mins, add in the finely chopped fenugreek leaves, mix and cook for another 10 mins.
10. Lastly add garam masala powder, amchur powder and ground red chilli flakes.
11. Mix well and turn off the stove once the raw smell is off.
12. Tasty aloo methi curry is ready to be served hot with any Indian bread or rice recipe of your choice.
Aloo Methi is a very simple side dish recipe which is mainly made with potatoes and fenugreek leaves. This curry is a great combination for phulkas, roti or jeera rice because it is full of unique flavor. This is a dry curry which has no gravy base. Make sure you use tender fenugreek leaves always for making this curry to make sure they are not bitter. Because mature fenugreek leaves actually can ruin the whole taste of the dish. This is a great lunchbox recipe too. Watch the video till the end for step-by-step method, give this a try and let me know how it turned out for you guys, in the comments section below.
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