Recipe- Simple And Aromatic Aloo Methi

Aloo Methi is a simple aromatic vegan stir-fry recipe made with methi leaves and potatoes. A healthy Indian side that's also a lunchbox recipe.Make this methi leaves curry recipe in just 30 minutes and serve it with any kind of bread.Also known as fenugreek leaves, they are slightly bitter to taste but very good for health.Consuming methi improves digestive problems and cholesterol levels, plus it also reduces inflammation inside the body.It lowers inflammation from outside the body too and adds flavor and spice to food. So it's advisable to use it in cooking.

Ingredients

250 gms potatoes
1 tbsp oil
1 tsp cumin seeds
1 tbsp ginger paste
5-6 cloves garlic
2 green chillies or serrano peppers
1 tsp turmeric powder
1 cup fenugreek leaves or 3-4 tbsps Kasoori methi
1 tsp garam masala
Salt
1 tbsp lemon juice optional

Method

* Before you begin, prep the potatoes first. Peel and cut them into big cubes if using regular sized potatoes. If using baby potatoes, peel and slice them in half.

* You can choose to parboil them first or use them raw. The cooking times will vary depending on this.

* If using fresh methi leaves, wash them nicely under running water and then separate the leaves from the stems. Chop them roughly and keep them aside.

* If using frozen fenugreek leaves or kasoori methi, then you can use them as-is.

* Heat oil in a pan. Temper mustard seeds and cumin seeds. Then add the ginger paste, minced garlic, and chilies. Saute for 1-2 minutes or till the raw smell of garlic disappears.

* Then add the potatoes along with turmeric powder, and salt. Mix and saute till the potatoes are cooked.

* Once they are done, add the methi leaves, and garam masala. Toss it all together and cook for 2-3 minutes.

* Squeeze lemon juice on top, mix and take it off the flame. Serve this Potato Fenugreek Curry/Aloo Methi with hot roti/chapati/naan/Puri or Bhakhri.