Methi Aloo (Stir-fried Potatoes with Fenugreek Leaves)

I tasted this side dish for the very first time only after I moved to Hyderabad. My SIL used to prepare this and I began to like it a lot. She is the one who taught me to prepare this. This dish makes a perfect combo with curd rice in summer! It also makes a great subji for rotis!

Methi Aloo

Ingredients

  • 4 medium sized potatoes (pressure cooked for 3 whistles, peeled and cubed)
  • 3 tbsp oil
  • 2 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 4 red dried chillies
  • 2 small onions chopped
  • 4 cloves of garlic crushed
  • 3 cups of fresh fenugreek leaves
  • 1 tsp turmeric powder
  • 2 tsp chilly powder
  • Salt to taste

Method

  • In a pan, temper the mustard seeds, fenugreek seeds and dried chillies.  As mustard seeds begin to crackle, add the onions and garlic. Saute it until it turns slightly brown.
  • Add the fenugreek leaves, allow it to cook with the onions and wait till it shrinks into half of what it was.
  • To this add salt, turmeric powder and chilly powder. Give it a mix.
  • Now add the chopped pressure cooked potatoes. Stir fry it for 10 mins on low flame.
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