Methi Sprouts With Potato Recipe

Cooking Directions

• STEP 1.Wash and soak fenugreek seeds overnight. Drain the water and tie them in a muslin cloth to sprout.
• STEP 2.Boil the potatoes until they are tender. Peel and dice them into small cubes.
• STEP 3.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 4.Add ginger-garlic paste and saut茅 for a minute. Then add turmeric powder, red chili powder, and coriander powder. Mix well.
• STEP 5.Add the sprouted fenugreek seeds and diced potatoes. Cook for 5-7 minutes, stirring occasionally.
• STEP 6.Add salt and a little water if needed. Cover and cook for another 5 minutes until the flavors are well combined.
• STEP 7.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to soak the fenugreek seeds overnight to ensure proper sprouting.
• You can adjust the spice level according to your taste by adding more or less chili powder.
• Serve the dish immediately to enjoy the flavors and textures at their best.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve methi sprouts with potato as a side dish with roti, paratha, or rice.