Methi Aloo


potatoes cut into 6
3 green chillies sliced
3 cups fresh fenugreek leaves chopped
2 med red onions chopped fine.


Heat 2 tbsp ghee and 2tbsp oil in pan

Add 1 tsp of whole cumin seeds and 2 bay leaves.
Once it sizzles add the finely chopped red onions and salt.

When the onions are softened add half your sliced green chillies.

While onions cook on low
Blend cup of full fat yogurt with
1 tbsp garlic ginger paste
1 tsp turmeric
2 tbsp whole coriander seeds thats ground.
1 tbsp chilli powder
1 tbsp gharam masala

Now to the onions add the blended paste.
Cook this well, till the oil splits and floats to top.
(Taste for chilli…if you wanna add any more)

Next add potatoes, cook this till its seared in spices and sauce till oil separating a bit.

Now add thr roughly chopped methi, give it good stir and cook for a while till the oil is splitting again, the leaves will release some water.

Now add half a cup of water, cover and cook for about 10 mins on med/low.

Remove lid and cook till liquid is evaporated, the potatoes are cooked and its looking loose but no water at all and bits of fat floating.

This is now done.

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