Photograph of the finished Aloo methi

India · Khoai tây xào lá methi Aloo methi

Aloo methi

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 520 g
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 24 g
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Chilli Chilli 4
  • Photograph of Turmeric powder Turmeric powder 4 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak dried fenugreek leaves in warm water for 8 minutes, then drain; this helps the leaves rehydrate and reduces their bitterness.
  2. 2 Cut the potatoes into 1 cm thick sticks, soak them in water, then pat them dry.
  3. 3 Sauté cumin seeds and minced garlic in oil for 40 seconds, then add green chilies.
  4. 4 Sauté the potatoes for 12 minutes over medium heat, covering them for 5 minutes in between to ensure they are cooked through.
  5. 5 Add the fenugreek leaves and stir for the last 3 minutes with turmeric powder and salt; adding the fenugreek too early will cause it to burn and become bitter.
Start cooking