- 4 medium sized potato peeled and cubed
- 3 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1/8 tsp asafetida
- 2 whole red chilli split into two
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 2 bunch fresh fenugreek leaves chopped
- 1/4 cup dry fenugreek leaves kasuri methi
- salt to taste
- 1/4 tsp red chilli powder
- 1/2 tsp mango powder amchoor
Wash peeled and cut the potatoes in small cubes.
Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
When the cumin seeds crack, add asafetida, and red chillies stir for few seconds add potatoes stir add turmeric, coriander powder, red chilli powder, salt and fenugreek leaves. Mix it well and cover the sauce pan.
Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between.
From some sides potatoes will be light brown in colour. If potatoes appear to be very dry add one or two tablespoons of water.
After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.
Calories: 440kcal | Carbohydrates: 55g | Protein: 11g | Fat: 22g | Saturated Fat: 17g | Sodium: 48mg | Potassium: 1759mg | Fiber: 11g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 50mg | Vitamin E: 1mg | Calcium: 135mg | Iron: 14mg