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–+ servings

FENUGREEK POTATOES / METHI ALOO

Jyoti Behrani
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Indian
Servings 6

Ingredients
  

  • 2 lbs potato chopped (I am using baby potatoes, cut into halves)
  • ½ cup dried fenugreek leaves / 1 cup firmly packed fresh fenugreek leaves
  • 2 dry red chili
  • 8-10 cloves garlic minced/ 2 tablespoon garlic
  • 1 inch ginger chopped / 1 tablespoon ginger
  • 1 green chili finely chopped
  • 1 teaspoon turmeric powder
  • 2 tablespoon coriander powder
  • ½ tablespoon dry mango powder
  • ½ tablespoon red chili powder as per taste
  • 4 tablespoon oil
  • Salt to taste
  • ½ tablespoon 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 tablespoon 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 tablespoon 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