Aloo Methi

Aloo Methi is a delicious North Indian dish that combines potatoes (aloo) with fresh fenugreek leaves (methi) in a flavorful and aromatic curry.

Ingredients:

• 2 cups fresh fenugreek leaves (methi), washed and chopped
• 3 medium-sized potatoes, peeled and diced
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• 2 tablespoons cooking oil

Instructions:

1. Prepare Fenugreek Leaves:

   • Wash the fenugreek leaves thoroughly and chop them finely. You can use both the leaves and tender stems.

2. Sautéing:

   • Heat oil in a pan. Add cumin seeds and mustard seeds. Allow them to splutter.
   • Add finely chopped onions and sauté until they become golden brown.

3. Add Ginger-Garlic Paste:

   • Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.

4. Add Tomatoes:

   • Add chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.

5. Add Spices:

   • Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.

6. Add Potatoes:

   • Add diced potatoes and sauté for a few minutes until they are coated with the masala.

7. Add Fenugreek Leaves:

   • Add chopped fenugreek leaves to the pan. Mix well to combine the leaves with the potato mixture.

8. Simmer:

   • Cover the pan and let the potatoes and fenugreek leaves cook on low to medium heat. Stir occasionally to prevent sticking.

9. Cook Until Potatoes are Tender:

   • Cook until the potatoes are tender and the fenugreek leaves are cooked. This may take around 15-20 minutes.

10. Garnish:

    • Garnish with fresh coriander leaves.

11. Serve:

    • Aloo Methi is ready to be served. Enjoy it with roti, paratha, or rice.

Tips:

• You can adjust the amount of chili powder to your desired level of spiciness.
• For a richer flavor, you can add a dollop of yogurt or cashew paste to the gravy.
• Leftover Aloo Methi can be stored in the refrigerator for up to 3 days and reheated before serving.

Here are some additional tips for making a delicious Aloo Methi:

• Choose fresh fenugreek leaves for the best flavor. If you can't find fresh fenugreek leaves, you can use dried fenugreek leaves (kasuri methi), but be sure to add them later in the cooking process as they tend to cook faster than fresh leaves.
• Don't overcook the potatoes. They should be tender but still hold their shape.
• Serve Aloo Methi with a squeeze of lemon for an extra burst of flavor.

Aloo Methi is a nutritious and flavorful dish with the distinct taste of fenugreek leaves complementing the potatoes. Adjust the spice levels according to your preference.