1 bunch or 2cupsFenugreek leaves (methi leaves)plucked, measured, washed and chopped
2tablespoonsOil
½teaspoonCumin seeds
1Dried red chilies
1cupRed onionfinely chopped
1teaspoonGinger paste or freshly grated or crushed
1teaspoonGarlic paste or freshly grated
½teaspoonTurmeric powder
1 ½teaspoonRed chili powder
Salt to taste
1teaspoonLemon juice
Instructions
Wash the methi leaves well, sprinkle some salt on it and keep it aside for 10-15 minutes. meanwhile prep other ingredients.
after 15 minutes, using your hands squeeze all the water from leaves and then chop it.
Heat the oil in a pan on medium heat. Once hot add cumin seeds, let them sizzle.
Add dried red chili and saute for a minute.
Mix in the onions. Sprinkle some salt and cook them till they are translucent and soft.
Then add ginger paste and garlic paste. Mix and cook for a minute.
Add potatoes, turmeric powder, red chili powder and remaining salt.
Mix well, cover the pan and cook the potatoes.
Cook them till potatoes are soft and 80% cooked. Do stir in between to make sure that it is not sticking to the bottom of the pan.
Add chopped methi leaves. Mix well and again cover and cook.
Now cook till potatoes are cooked all the way through.
Finally squeeze some fresh lemon juice.
Mix well and turn off the stove.
Notes
If you don’t get fresh methi leaves in your area. You can use frozen methi. Let the frozen leaves defrost on the countertop or you can defrost it in microwave. Once thawed, squeeze out all the water and then use in the recipe.
You can make aloo methi with baby potatoes as well. If using the baby potatoes then I would suggest parboiling or half cooking them first and then saute in the recipe. This way it saves some while cooking.
If you have boiled potato in the fridge and want to use in this recipe. Add boiled, cubed potatoes. Saute for 1-2 minutes uncovered. Then continue with next step of adding methi leaves.