methi aloo
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Easy Methi Aloo/ Sauteed Potato & fenugreek leaves

In this dish fenugreek leaves are sauteed with potatoes and other spices.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Leafy Special, Main Dish, Sabzi & Curry, Side Dish
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Indian Curry, Low-carb Recipe
Servings: 2 Servings
Calories: 125kcal
Author: daintykitchen

Ingredients

  • 2 cup chopped methi leaves
  • 3 medium Potatoes (boiled or raw)
  • 4 tbsp Oil
  • 4 - 6 Garlic pods finely chopped
  • 1 Onion finely chopped
  • 3 tsp Coriander Powder
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Salt
  • 1/2 tsp Cumin powder
  • 1 tsp Lemon juice (Optional)
  • 1 tsp Cumin Seeds

Instructions

  • Clean leaves and soak in a bowl of water for 5 minutes till the dirts settles down at the bottom. Then remove from water and wash thoroughly. Chop finely.
  • Heat oil in a pan. Add cumin seeds and let it crackle. Add garlic and saute till it leaves pungent smell. Add onion, green chillies and saute for 2 minutes till translucent.
  • Chop the potatoes (boiled or raw). If using raw potato then saute on low flame and covered with a lid for some time till potatoes are cooked soft upto 80%. Add salt. This will fasten the process by releasing water which will help in cooking faster. If using boiled potatoes then saute for 1 minute on high flame.
  • Add coriander powder, red chilli powder, turmeric powder, salt and mix well. Use half amount of spices and keep rest half to add after adding methi leaves. Saute for another minute.
  • Add chopped methi leaves and rest spices. Mix well. Cook on low flame for 5 minutes till leaves are cooked completely.
  • Stir in between to avoid sticking at the bottom. Turn off heat once leaves are cooked completely.