Dil Se Indian: Missing Homemade Aloo Methi? Here’s How You Can Try It At Home

Aloo-methi is a childhood love. Aloo Methi is usually an easy stir-fry cooked with fresh fenugreek leaves and potatoes. It is slightly spicy and is best served with roti or paratha. 

When it comes to Indian cuisine, potatoes go well with everything, and methi is no exception. It's a simple stir fry, and the fresh fenugreek leaves are what gives it much of its taste. To enhance the flavour, a mixture of spices is added. In addition to having a delicious flavour, aloo-methi has several health advantages. It helps you to lose weight, improves your eyesight, and also improves your digestion. 

The combination of spices, methi, and aloo in the dish is excellent. It also tastes great when paired with Pulao, Roti, and Jeera Rice. This recipe will taste and smell much better if you add some fresh cream to it to make it even more delicious. 

So if you're someone missing your homemade aloo methi while staying away from home, then do try this recipe once. Here is a quick guide to try this easy recipe of aloo-methi while staying away from home: 

Ingredients Of Aloo Methi: 

2 chopped potatoes 

1 cup chopped fenugreek leaves (methi)

2 tbsp mustard oil 

1 tbsp cumin seeds 

3-4 cloves chopped garlic 

2 tbsp chopped coriander leaves 

2 green chillies 

2 tsp turmeric 

salt as per taste 

Don't miss: Dil Se Indian: A Delish DIY Pahadi Style Aloo Ka Gutka Recipe Worth Trying

How To Make Aloo Methi: 

1. In a pan over medium heat, heat 2 tbsp of oil. Before adding the cumin seeds, heat the mustard oil well until it is quite hot.

2. Add the garlic after adding the cumin seeds and allow them to cook for a short while. Once the colour of the garlic begins to change, saute gently.

3. Next, add the green chilies and diced potato. Stir. Now add the chopped onions as well and stir. 

4. Fry the potatoes in oil for 5 to 6 minutes, until they are just beginning to become golden. Toss them once or twice between them all.

Don't miss: Iconically Indian: How To DIY Mouth Watering Lucknow Style Galouti Kebabs

5. Now add the salt as per your taste, turmeric, and the chopped fenugreek leaves (methi) and mix it well. Cook for 6 to 7 minutes, turning often, or until the potatoes are tender and the leaves are cooked properly.

7. To boil the potatoes more quickly, sprinkle some water and cover the pan with a lid.

8. Once it's ready add the chopped coriander leaves to garnish it, and serve it hot with roti or your favourite paratha. 

For more such stories, stay tuned to HerZindagi.