Universal pure veg delicacies way to blissful life

Aloo Methi

1 min read

Fresh green fenugreek leaves cooked gently with nicely spiced and cooked boiled potatoes, making a wonderful meal addition.
Serves 4
5 small boiled potatoes (85% cooked)
5 cups of chopped fenugreek leaves thoroughly washed
2 inches peeled ginger
2 green chilies
1.5 tablespoons oil
1 teaspoon mustard seeds
1/4 teaspoon asafetida
few curry leaves
2 teaspoons cumin seeds
1/2 teaspoon turmeric powder
salt as per taste

Process: Peel the boiled potatoes and cut them into medium cube size. Make a thick paste of ginger and chilies. Heat oil in the pan and add the mustard seeds, once they splutter then add the asafetida, curry leaves and ginger chili paste. Saute until golden brown and then add the turmeric. Add the potatoes, salt and coat the spices well on medium heat. Reduce heat to low, cover and cook for 10 minutes until they turn little crispy or have a brown crispy layer on them . Add the fenugreek leaves, mix well, cover and cook for 5 minutes. Do not overcook the leaves. Turn off the stove and serve hot with chapatis or dal rice.

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