Aloo-Methi Fry

Aloo-Methi Fry is a quick curry with potatoes and fenugreek leaves. This curry is a great side for plain rice.

Make this sauteed dish healthier by not peeling the potatoes. Potatoes are a great source of potassium that helps reduce high blood pressure.

Servings: 4-6
Cooking Time: 20 minutes

Ingredients

• 5 cups potatoes, peeled or not, cut into small cubes
• 2 cups methi leaves (fenugreek), chopped
• 3-4 tsp red chilli powder (adjust to taste)
• Salt to taste

For Seasoning

• 1 1/2 tsp cumin seeds (jeera)
• Turmeric powder, a pinch
• 4-5 tsp vegetable oil

Preparation

1. Remove the methi leaves along with the tender stems, and rinse in several changes of water until all soil is gone. Chop fine.
2. Heat oil in a wide skillet and add the cumin seeds. Fry until lightly browned, and add the turmeric powder.
3. Add the aloo and methi leaves, along with some salt and stir. Sprinkle a little water and cover and cook on medium heat, stirring occasionally until the potatoes are just tender.
4. Remove the lid, and saute the aloo-methi for 3-4 minutes on medium-high heat.
5. When the pieces are lightly browned, add the red chilli powder and saute for 3-4 minutes until the pieces are browned nicely and slightly crunchy.
6. Serve the aloo-methi fry with plain rice and ghee (clarified butter).

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic