Aloo Methi
Equipment
- Bowl
- Frying Pan
- Skillet
Ingredients
- 15 g Fenugreek leaves (3/4 cup) fresh
- 3 tablespoons Vegetable oil
- 2 Garlic cloves, crushed
- 1 Green chilli de-seeded and chopped
- 250 g Potatoes (2 medium), cut into cubes
- 1/2 teaspoon Turmeric ground
- 4 Dill sprigs, chopped
- 1 tablespoon Coriander (Cilantro) leave chopped
- Salt
Instructions
- Soak the fenugreek leaves in a bowl of lightly salted water for about 30 minutes. Drain, pat dry and chop.
- Heat the oil in a large, heavy-based frying pan (skillet) over medium heat, add the garlic and chilli and mix, then add the fenugreek leaves and fry for about 1 minute.
- Add the potatoes and turmeric, season with salt, and stir-fry for about 2 minutes. Now add the dill and coriander leaves.
- Reduce the heat to low, cover, and cook for about 10 minutes, or until the potatoes are soft. If the mixture is too dry and the potatoes are browning too much, sprinkle over a little water.
Video
Nutrition
Serving: 2gSodium: 84mgCalcium: 26mgVitamin C: 30mgVitamin A: 171IUSugar: 2gFiber: 4gPotassium: 567mgCalories: 294kcalSaturated Fat: 17gFat: 21gProtein: 3gCarbohydrates: 25gIron: 2mg
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