Recipe: Delicious Methi aalu

Methi aalu. Potatoes and fenugreek leaves are a lovely combination together. At home, I make aloo methi two ways. One is this Punjabi recipe and the other is my mom's version of Methi aloo with garlic and onions.

Ingredients of Methi aalu

1. You need 2 cup of methi.
2. Prepare 2 of onion chopped.
3. It's 6 of garlic chopped.
4. It's 4 of tomato chopped.
5. You need 2 of potatoes chopped.
6. Prepare of Salt.
7. It's Half of tsp turmeric powder.
8. Prepare 1 tsp of red chilli powder.
9. Prepare 1 tsp of coriander powder.
10. It's 1 tbsp of Oil.

They both pair up wonderfully well to make a stir fry, variety rice or Paratha. Potato is a versatile ingredient that is used to make a lot of dishes. In Indian cuisine we use them to make snacks like. Aalu is Potato and Methi is Fenugreek.

Methi aalu instructions

1. First you cut the methi and sprinkle some salt keep it half hour.
2. Wash the methi.
3. Take a cooker heat oil.
4. Add chopped garlic.
5. Add onion chopped and green chilli chopped.
6. Saute it till light brown.
7. Add methi.
8. Add red chilli powder, coriander powder and turmeric powder.
9. Stir well for 2 min.
10. Now add tomato.
11. Add 1 cup water and whistle 3 off the gas.
12. Now you open the lid if cooker.
13. Beat the onion methi and tomato.
14. Now add potatoes.
15. Add salt saute it for 5 min.
16. Add 1 cup water.
17. Cover the cooker and whistle it 2.
18. When potato is soft and greavy is thick off the gas.
19. Serve hot with fulka or rice.

The combination of these two is my husband's favorite and so, I thought of using it as a stuffing. Fenugreek is used a lot in Indian cuisines - either fresh or dried or seeds. Serving suggestion: This aloo methi sabzi is dry dish, so best served with roti (phulka). But you can serve with paratha too. To complete the meal, also have dal-rice on side.