Easy Methi Aloo Fry
This is an easy sauteed potato dish with fresh fenugreek aka methi leaves. This is vegan and gluten-free and makes a perfect main course or side dish.
Servings: 4 Servings
Calories: 125kcal
Ingredients
- 2 - 3 cups chopped methi leaves cleaned and washed 2 - 3 times
- 2 medium potatoes
- 2 - 3 tbsp olive oil or any vegetable oil
- 6 - 8 garlic cloves finely chopped
- ½ inch ginger grated
- 1 medium onion finely chopped
- 1 tsp cumin seeds
- 3 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- ½ - ¾ tsp salt as taste
- ½ tsp cumin powder
- 1 tsp lemon juice
- 1 tbsp coriander leaves
Instructions
- Clean leaves and soak in a bowl of water for 5 minutes till the dirt 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 ginger and garlic and saute till it leaves pungent smell. Add onion, green chillies and saute for 2 minutes till translucent.
- Dice 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 chili powder, and turmeric powder and mix well. Saute for another 1 - 2 minutes on low flame.
- Add chopped methi leaves and toss to mix everything well. Cook on low flame for 5 - 7 minutes or till leaves are cooked completely.
- Stir in between to avoid sticking at the bottom. Turn off heat once leaves are cooked completely.
- Drizzle some lemon juice and add finely chopped coriander leaves.
Nutrition
Calories: 125kcal