Aloo Methi
Servings: 3
Ingredients
- 2 Large Potatoes – 1 inch cubes, peeled
- 1 Large Onion – cubed
- 7 Garlic cloves - minced
- 1 tsp Tomato paste
- 1 cup Water
- 3 tsp Cooking oil
Spices
- 1 tsp Cumin
- 1 tsp Paprika powder
- 1 tsp Mustard seeds
- ½ tsp Turmeric powder
- 4 tsp Dried Fenugreek
Instructions
- Prepare the ingredients: Peel the potatoes and cut them into one-inch cubes. Dice the onions into small cubes and mince the garlic cloves.
- Sauté: Preheat a pot over medium-low heat, then drizzle with cooking oil and add the onion and garlic. Gently mix the ingredients and cook for about three to four minutes while stirring occasionally.
- Add the potatoes, water, and spices: Add the potatoes to the pot and half a cup of water. Then, add turmeric powder and paprika powder, and gently toss from bottom to top to coat the potatoes with the blend of spices.
- Cook the potatoes: Add the tomato paste and stir until well combined. Cover the pot with a lid and simmer for 25-30 minutes over medium-low heat. Check the water level every ten minutes, and also check if the potatoes are cooked. Add a quarter cup of water each time, if necessary. Add the dried fenugreek leaves in the last five minutes of cooking.
- Garnish and serve immediately: Garnish with a pinch of dried fenugreek leaves on the aloo methi and serve while it is hot and fragrant.