Though ordinary in looks, Aloo methi- the famous north Indian curry is full of flavor. Boiled and quartered baby potatoes are sautéed with methi (fresh fenugreek leaves) and generously flavored with pan grilled garlic, onions and green chillies - the result is one simple yet delicious curry, which tastes great when combined with rice and dal or with chapatis.
Aloo Methi with Rice and Methi Dal ~ Our Simple Meal Today.
6 baby potatoes - boiled in water until tender and then skins removed and cubed
1 bunch of fresh methi - washed and leaves plucked
1 red onion - finely chopped
4 green chillies - finely chopped
4 garlic cloves - finely chopped
Pinch of turmeric and salt to taste
For popu or tadka - 1 tsp of each, peanut oil, cumin and mustard seeds
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In a kadai or sauté pan, heat peanut oil; toast the cumin and mustard seeds. Add and fry the garlic, onion and chillies, stirring well for few minutes. Stir in turmeric and salt. Add the cubed potatoes and sauté them for few minutes until they turn light red. When potatoes are almost done, stir in fresh methi leaves, stir-fry for few minutes, until they wilt. Turnoff the heat, close the lid and allow them to absorb the flavors for few minutes. Turn on to a dish and serve.
Red onion, Methi leaves, Garlic, Green chilli and Baby red potato - Ingredients for Aloo Methi
