Aloo or potatoes is the most reliable vegetable that is excessively used in every household. Its texture and taste is such that it can easily blend with almost anything and everything. One such blend is pairing it with fenugreek leaves.
4 tsp oil
1 tsp cumin seeds
1/4 tsp asafoetida
2 diced potatoes
Salt to taste
1/2 tsp turmeric powder
1 bunch on chopped fenugreek leaves
1/2 tsp coriander powder
1. In a pan, take some oil and let it get warm on medium flame
2. Add cumin seeds and asafoetida to this warm oil. As soon as the seeds pop, add diced potatoes and let it cook for 3-4 mins
3. Add salt to taste, turmeric powder, chopped fenugreek leaves and let it cook till all the moisture from the leaves get dried up
4. Add coriander powder and let it cook for another min.
Enjoy warm Aloo Methi with any Indian bread and it can also be an easy vegetable to take in your everyday tiffin.
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