Aloo Methi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger, and garlic.
• STEP 2.Add chopped potatoes and cook until they are golden brown.
• STEP 3.Add fenugreek leaves, turmeric powder, red chili powder, and salt. Cook until the leaves are wilted and the potatoes are cooked through.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or sand.
• You can adjust the spice level according to your taste by adding more or less red chili powder.
• Serve hot with roti or rice.

Storage and Serving

• Aloo Methi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a pan or microwave before serving.
• Garnish with fresh coriander leaves before serving.