Methi Aloo is a delicious Punjabi recipe made with minimal ingredients. Potatoes and fenugreek leaves are a lovely combination together. It has a lot of flavor and bitterness of methi leaves combined with the taste of potatoes. It is less spiced and a dry vegetable sabzi. Let’s see how we make it.
500 gms methi,
salt according to taste,
1/2 tbsp red chilli powder,
1/2 tbsp haldi powder
Step 1: wash the methi leaves well, atleast 2/3 times in fresh water. Let the leaves dry for 2 hours.
Step 2: Peel the potatoes and cut them into small cubes. Chop the tomatoes.
Step 3: take mustard oil in a pan. Add the methi leaves and let them cook until the water goes away.
Step 4: now add the potato pieces and tomato to the pan. Add all spices and mix well.
Step 4: cover the pan for about 10 minutes till the potatoes are properly cooked.
Step 5: Serve hot with chapati or paranthas