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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
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.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
aloo, potatoes, fenugreek potatoes, methi aloo
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