Name: Methi Aloo recipe by SHREYA TIWARI at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 500 gms washed, finely chopped methi leaves (fenugreek greens); 3 Potatoes peeled and cubed; 1 chopped tomato; 2 whole dry red chilli; 4-5 cloves of garlic; Salt to taste; 1/4 tsp turmeric powder; 1/2 tsp Garam masala; 3 tbsp mustard oil ( you can use refined oil too)

ABOUT Methi Aloo RECIPE

Yummy and humble, mom’s style which is so delicious and not at all bitter! In fact, it’s anything but bitter.

Ingredients Serving: 2

500 gms washed, finely chopped methi leaves (fenugreek greens)
3 Potatoes peeled and cubed
1 chopped tomato
2 whole dry red chilli
4-5 cloves of garlic
Salt to taste
1/4 tsp turmeric powder
1/2 tsp Garam masala
3 tbsp mustard oil ( you can use refined oil too)

Instructions

Heat oil in a wok, once the oil smokes (if using mustard oil, don’t smoke it if you are using refined oil), reduce the flame and add the potatoes and stir fry on low flame for 5 mins. They will turn golden brown.
Then add the whole red chillies & crushed garlic. Sauté for 2 mins. The add the chopped methi leaves & season with salt and turmeric pwd. Mix well and let the cook for a few mins.
You can cover with a lid if you wish. I don’t because methi cooks very fast and a cover isn’t required.
Once the methi leaves are cooked well, add the tomatoes and again cook for 5-8 mins or until the tomatoes turns soft and mushy.
Once that’s done, add garam masala and mix everything well. Just cook for another 2 mins. That’s it! It’s ready. (What actually works in reducing the bitterness is the tomato & the garlic).

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