Deeps Kitchen

Aloo Methi masala

Aloo Methi or Methi aloo masala, one of my favourite recipe with potato. I actually started to cook fenugreek leaves[ venthaya keerai ] just 9-10 months before only as I was thinking methi leaves might have strong bitter taste.

But when I saw some of the recipes online with aloo and methi leaves I thought of give it a try once. I should say that I really missed this delicious methi [fenugreek] leaves. They were awesome in taste and to my surprise my hubby and my kid also loved this. That’s what actually I need right ?

Cooking become more interesting when you try some thing new for first time and it turns out extra- ordinary ! woo- hoo !Final happiness comes when your family say ‘ It’s awesome. !

But Still my happiness is not 100 %, because I want my viewers also to say ‘ It taste great when I tried’ J .

So friends, if you have ever tried this recipe, don’t miss it. Give it a try and also don’t forget to update me how it was. So let’s move on to the recipe.

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Ingredients

Oil – 2 tbsp

Mustard seeds – ½ tsp

Cumin seeds – ¼ tsp [ Don’t add more it may end up with bitter taste]

Curry leaves – 1 sprig

Onion – 1 finely chopped

Turmeric – ¼ tsp

Potato - 3 medium size [ peel skin and cut into small cubes]

Chilli powder – ½ tsp

Coriander powder – 1 tsp

Kichen king masala or garam masala – 2 tsp

Methi leaves [ fenugreek ] - 1 ½ cup [ separated from stem ] Around 2 handful.

Salt - To taste

Method

Peel potatoes, wash and cut them into small cubes.

Heat oil in a non- stick wide pan, add mustard seeds , cumin and allow to splutter.

Add curry leaves, onion and turmeric and sauté till soft.

Add potatoes along with salt and mix well so that oil should coat with potatoes.

Cover with tight lid [ use lid smaller then your pan to fit tightly inside the pan just above the potatoes so that it will cook soon side by side potatoes will get nice golden colour.

Ensure that you are stiring inbetween for every 3-4 minutes to avoid burning and even cooking.

While potatoes are cooking, separate methi leaves [ venthaya keerai ] from its stem , wash and chop them. Keep it ready.

After 10-12 minutes of cooking your potatoes must be done with nice golden colour. [ You may watch the video for reference] . Insert a knife and if pass through the potatoes softly, then it is cooked.

Now add chilli powder, coriander powder and kitchen king masala powder [ or garam masala powder and mix well until combined with all potatoes.

Now add chopped methi leaves with little water [ remember we have added salt to potatoes so add very little just for methi leaves. Very little is enough]