Methi Aloo/ Potato with Fenugreek

Methi aloo might seem like an unusual combination, but the taste is absolutely delectable. It is quite a popular dish among many people. With this recipe, you can now relish the taste yourself. The dish can be part of your everyday meal, since it is low on spices and oil; the taste however, is lip-smacking. Enjoy the softness of the potatoes against the pungency of kasoori methi. Surprise the family members with this delectable dish, little do they know that cooking this recipe is like taking a walk in the park. The rich aroma and taste of the dish is sure to create an urge for more chappatis/rotis, so be prepared with extra ones!

 

Ingredients –
 2 tsp kasoori methi/ Fenugreek Leaves dried
 Wash and peel small sized potatoes then cut them into desired size
 Half teaspoon of fenugreek/methi seeds
 3 to 4 pieces of whole red chillies
 Salt according to taste
 ½ teaspoon of chilli powder
 2 teaspoon of coriander powder
 1/2 cup of mustard oil

 

Preparation –
 Stir fry the potatoes in heated oil in a kadahi over a medium heat till they
become half cooked. Then take them out of the oil and keep the potatoes aside.
 Increase the heat for a few seconds and add in the fenugreek seeds along with
the whole red chillies.
 After a few seconds add in the semi cooked potatoes as well as salt, chilli powder
and coriander powder
 Continue to cook without covering it.

 After some time pour a little water and as it starts to boil add in kasoori methi.
 Once the water reduces and the methi masala coats the potatoes evenly remove
from heat.

Note: Using too much of Fenugreek/methi, both seeds and leaves can make the
dish bitter, so be careful to use the required quantity and not go overboard.