Aloo Methi (Potato Fenugreek)

Cuisine: Indian
Meal: Lunch

Time: 30 min
Source: Original recipe

Ingredients

• 2 tablespoons oil
• 1/2 teaspoon cumin seeds
• 3 to 4 large garlic cloves, sliced
• 3 to 4 medium potatoes, chopped
• 1 green chili, chopped
• 3 cups packed methi leaves, chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt, or to taste

Method

1. Heat oil in a pan over medium heat. If using mustard oil, let it get very hot first, then lower the heat.
2. Add cumin seeds and let them sizzle briefly.
3. Add sliced garlic and saute until it just starts changing color.
4. Add potatoes and green chili. Cook for 5 to 6 minutes, stirring occasionally, until the potatoes begin to brown.
5. Add chopped methi, turmeric, and salt.
6. Cook for 6 to 7 minutes, stirring occasionally, until the methi wilts, the moisture cooks off, and the potatoes are tender.
7. Serve with roti or another bread.