By Team Slurrp
A delicious side dish made with potatoes and fenugreek leaves, aloo methi ki sabzi is a staple in Indian households, especially during winter. Here's how to make it at home.
2 cups of potatoes, cut into cubes, 1½ cups of fenugreek leaves, 1-inch piece of ginger, ¾ tsp cumin seeds, ½ tsp salt, ½ tsp garam masala, ½ tsp hing, ¼ tsp turmeric powder, 3 tbsp ghee, 2 green chillies
Pluck the freshest fenugreek leaves from the stalks and add to it to a bowl of water to remove dust and impurities.
Cut the potatoes into 1-inch cubes and keep them submerged in a bowl of water as well. In a heated kadhai, add the ghee and cumin seeds and saute till the seeds start to crackle.
Smash the garlic, slit the green chillies and add it to the kadhai along with hing. Drain off the water from the methi and potatoes.
Add the potatoes to the kadhai followed by turmeric powder. Saute till the spices and aromatics are incorporated with the potatoes.
Turn the flame down to low and cover the lid to cook the potatoes. Roughly chop the fenugreek leaves.
When the potatoes are tender, add the methi leaves and stir them with the contents in the kadhai till they're wilted and the aroma subsides.
Stir garam masala in the end and serve aloo methi ki sabzi hot with roti.