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Fengreek potato or methi aloo is a dish made out of fresh or dry aromatic fenugreek leaves, potatoes, garlic and some Indian spices, gives this dish a very unique flavors. This dish is great as a side dish or even can be served as an appetizers. Enjoy!!
FENUGREEK POTATOES / METHI ALOO
Servings 6
Ingredients
- 2 lbs potato chopped (I am using baby potatoes, cut into halves)
- 1/2 cup dried fenugreek leaves / 1 cup firmly packed fresh fenugreek leaves
- 2 dry red chili
- 8-10 cloves garlic minced/ 2 TBSP garlic
- 1 inch ginger chopped / 1 TBSP ginger
- 1 green chili finely chopped
- 1 TSP turmeric powder
- 2 TBSP coriander powder
- 1/2 TBSP dry mango powder
- 1/2 TBSP red chili powder as per taste
- 4 TBSP oil
- Salt to taste
- 1/2 TBSP lemon juice optional
- Fresh cilantro for garnish
Instructions
Instructions for Instant Pot Cooking:
- Turn on saute mode, add oil, dry red chili, garlic, saute for 2-3 min. Add turmeric powder, add fenugreek leaves, ginger, and mix well. Saute for 1-2 min.
- Add potatoes, coriander powder, dry mango powder, red chili powder, salt to taste. 2 TBSP of water. Mix well. Switch to manual mode for 0 min. quickly release pressure.
- Add lemon juice, chopped green chili (optional), fresh cilantro, mix well. Serve hot. Enjoy!!
Instructions for Pressure Cooker Cooking:
- On a high heat, in a pressure cooker, add oil, dry red chili, garlic, saute for 2-3 min. Add turmeric powder, add fenugreek leaves, ginger, and mix well. Saute for 1-2 min.
- Add potatoes, coriander powder, dry mango powder, red chili powder, salt to taste. 2 TBSP of water. Mix well. Close the pressure cooker, after first whistle, turn off the pressure cooker. Quickly release pressure.
- Add lemon juice, chopped green chili (optional), fresh cilantro, mix well. Serve hot. Enjoy!!
Instructions for Stove Top Cooking:
- In a pan/wok, heat oil, add dry red chili, garlic, saute for 2-3 min. Add turmeric powder, saute for a min.
- Add fenugreek leaves, ginger, and mix well. Saute for 3-5 min.
- Add potatoes, coriander powder, dry mango powder, red chili powder, salt to taste. Mix well. Cover and cook on medium to low heat, until potatoes are cooked through, around 7-10 min. Keep stirring occasionally.
- Add lemon juice, chopped green chili (optional), fresh cilantro, mix well. Serve hot. Enjoy!!
Video
Notes
1. If using dry fenugreek leaves, soak in water for 5 min. In a strainer drain and rinse under running water.
2. Potatoes of choice can be substituted in this recipe.
