Aloo Methi (Potato Fenugreek Leaves Stir Fry) is a delicious Indian stir fry made using potatoes, fresh fenugreek leaves, and spices. It is a super healthy side dish to serve with roti or steamed rice and dal.
1poundpeeled baby potatoes500 g, or regular potatoes cut into 1-inch cubes
8ouncesfresh methi leaves225 g, washed and chopped
½teaspoondry mango powder
½teaspoongaram masala powder
Heat oil in a non-stick or a well seasoned cast iron pan over medium-high heat.
When the oil is hot, add cumin seeds, asafetida, garlic, green chilies, and dry red chilies and saute for 15-20 seconds.
Add coriander powder, turmeric powder, Kashmiri red chili powder, and salt. Cook for 3-4 seconds.
Add the potatoes and cook for 4-5 minutes.
Add 2-3 tablespoon of water and cover the pan and let the potatoes cook on low heat until they are tender (15-20 minutes). Stir once or twice while cooking. Add some more water if the masala is drying.
Now add the methi leaves and mix well. Cover the pan again and cook for 2-3 minutes on medium flame.
Add dry mango powder and garam masala powder and mix well.
Check for salt and add more if needed.
Serve hot with roti and dal or parathas.
You can also add a little sugar or jaggery to balance the bitterness of methi in the sabzi.