By: Toshita Sahni
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Aloo methi is a wholesome and easy sabzi recipe made using potatoes and fenugreek leaves. Ready in around 15-20 minutes, it needs only a handful of basic ingredients.
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Methi aloo has a warm, comforting quality. It's a great option for a tiffin/packed meal as it usually tastes good even several hours later.
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Since the best quality leafy greens are generally available in winter, this is a great season to enjoy this dish. Here's an easy recipe for aloo methi sabzi:
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2 cups methi leaves, finely chopped
1 potato, diced
½ tsp red chilli powder
½ tsp garam masala
¼ tsp hing (asafoetida)
1 tsp salt, or to taste
1 tbsp oil
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Heat oil in a kadhai on low flame. Add the hing, salt and chilli powder.
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Immediately add the diced potato to the kadhai. Stir and then add the chopped methi leaves. Mix well.
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Cover and cook for 10 minutes on low flame. Open the lid and add garam masala.
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Combine the ingredients thoroughly. The aloo methi sabzi is ready to serve. Pair it with rotis or parathas for a lip-smacking meal.
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For North Indian-style aloo recipes
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