Sindhi Style Methi Aloo Recipe

Cooking Directions

• STEP 1.Wash and chop the fenugreek leaves and potatoes.
• STEP 2.Heat oil in a pan and add cumin seeds and asafoetida.
• STEP 3.Add chopped potatoes and fenugreek leaves, along with turmeric powder, red chili powder, and salt.
• STEP 4.Cover and cook until the potatoes are tender.
• STEP 5.Serve hot with roti or rice.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a variation, you can also add some chopped onions and tomatoes to the dish.

Storage and Serving

• Sindhi Style Methi Aloo 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 the dish hot with roti, paratha, or rice.