Punjabi Aloo Methi
A classic Punjabi dish featuring potatoes and fenugreek leaves cooked with a blend of spices, offering a flavorful and aromatic side dish perfect for lunch or dinner.
Ingredients
- 4 cups Fenugreek leaves (Washed and drained)
- 9 units Potatoes (Boiled and peeled)
- 4 tablespoons Oil
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafetida
- 1 teaspoon Garlic cloves (Chopped)
- 1 teaspoon Ginger (Chopped)
- 1 teaspoon Green chillies (Finely chopped)
- 2 units Dry red chillies (Broken into pieces)
- 0.5 teaspoon Turmeric
- 2 teaspoons Coriander powder
- 2 teaspoons Cumin powder
- 1 teaspoon Salt (Adjust to taste)
Instructions
- 1Place the fenugreek leaves in a bowl, sprinkle with a little salt, and toss well. Set aside for 15 minutes to allow the salt to draw out excess moisture.
- 2After 15 minutes, squeeze out all the water from the fenugreek leaves and discard the water. Set the leaves aside.
- 3Heat oil in a deep non-stick pan over medium flame. Add cumin seeds and asafetida, sauté for a few seconds until the seeds crackle. Add garlic, ginger, green chillies, and red chillies, and sauté for 30 seconds. Stir in turmeric powder and potatoes, mix gently, and cook for 5 minutes, stirring occasionally.
- 4Add the fenugreek leaves, coriander-cumin powder, and salt to the pan. Mix well and cook on a medium flame for 4-5 minutes, stirring occasionally.
- 5Serve the dish hot as a side with your choice of bread or rice.
