Methi Aloo/Fenugreek and potato roast
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Wash chop the fenugreek leaves.You may do that in the food processor.Drain if there is any water.
  2. Heat oil in the pan and fry the potatoes till golden brown. Take them out and keep aside.
  3. Now,add the cumin seeds in the oil and add the onions.Saute the onions till translucent. Add the fenugreek leaves/methi and cook till all the water is evaporated.Cook on low-medium heat to avoid burning.
  4. Once the leaves are dry, add salt,turmeric and red chilli powder, and the potatoes.Cover on low flame and cook untill the oil separates or the potatoes are soft.You check the potatoes with a toothpick or knife for done.Add the garam masala powder now and switch off the flame and cover for a few minutes.
  5. Serve hot with chapatis and dal. If you are serving this in lunch then you may serve with raita or plain yogurt too.
Recipe Notes

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