Aalu Methi (Fenugreek with Potatoes)

🛒 Ingredients (Serves 2–3)

• 1 packet deep frozen methi leaves (fenugreek leaves)
• 1 medium onion, finely sliced
• 2 medium tomatoes, peeled and chopped
• 2 medium potatoes, cut into cubes
• 2 green chilies, finely chopped
• 2 tablespoons ginger & garlic paste
• 3 tablespoons oil
• 1 tablespoon desi ghee

Spices:

• ½ teaspoon red chili powder (adjust to taste)
• 1 teaspoon salt (or to taste)
• ½ teaspoon coriander powder
• ¼ teaspoon turmeric powder
• A pinch of garam masala

For garnish:

• Fresh coriander leaves

👩‍🍳 Method

1. Heat oil in a pan over medium heat. Add the sliced onion and fry until golden brown.
2. Add ginger & garlic paste and sauté for a minute until fragrant.
3. Add chopped tomatoes, green chilies, and all the spices except garam masala.
4. Cook this mixture (masala) for about 10–15 minutes, stirring occasionally, until the oil starts to separate.
5. Add the frozen methi leaves. Cover and cook on medium heat until they are fully defrosted and softened.
6. Remove the lid and cook for another 10–15 minutes, allowing excess moisture to evaporate.
7. Add the cubed potatoes, mix well, and cover again. Cook on low to medium heat until the potatoes are soft and fully cooked.
8. Turn off the heat. Sprinkle garam masala and garnish with fresh coriander.

🍽️ Serving Suggestion

Serve hot with chapati, roti, or naan for a comforting and authentic meal.

💡 Tips

• You can lightly squeeze excess water from frozen methi for a stronger flavor.
• Adjust chilies depending on your spice preference.
• Adding a little ghee at the end enhances the aroma.

    (Recipe by Nadia Shahid)