Are you also one of them who literally believes that potatoes are the only form of vegetable you can survive on ? And so since i did not have any other veggies i like very much, i decided to explore more “easy” options for dishes made out of potato.
Alu methi is one of the easiest and the most common potato items you would find in Indian homes / restaurants. And yes i wondered why exactly didn’t i ever happen to try them before ? I got the answer as well.. ” cause i was way too lazy to cook 😛 ”
So laying down before you the few easy steps to making this quick and easy dish. Try it out and lemme know how it turned out 🙂
Estimated Time : Approx 15 – 20 min
- 200 gms of methi ( fenugreek )
- 4 medium sized potatoes
- salt to taste
- 3 tbsp of oil
- 2 tbsp of turmeric
- 2 tbsp of cumin powder
- 2 tbsp of coriander powder
- 2 tbsp of garlic paste
- 2 dry chilies
- 1 tbsp of cumin seeds
- 1 tbsp of asafoetida
The Process :-
- Wash and cut the potatoes into cubes and boil them till cooked
- Meanwhile wash the methi/ fenugreek and chop them roughly. Add about 1 tbsp of salt to it and let it be for 10 min
- After 10 min, squeeze the leaves till all the water is completely drained out. Basically this step of soaking the leaves in salt is to remove the bitter taste of the leaves, if any.
- Once the potatoes are boiled, heat a pan with the oil. Add the dry chilies and cumin seeds to roast for a minute. Now add garlic paste, cumin powder, coriander powder, turmeric and asafoetida and cook it for 2 min. I basically prefer getting done with the masala before i put the potatoes as they are already boiled and mushy, moving it too much might break them.
- Now add the potatoes and cook it for approx 3-4 min just to make it crisp until all the mixture is completely mixed.
- Add the methi/ fenugreek leaves to the potatoes and mix it well. Cook it for about another 5- 10 min. I prefer using the stems along with the leaves cause i am against wasting ! 🙂
- There you have got your yummy dish ready!! Serve it with rice and dal or rotis.