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Enjoy the best of winter produce with the Lasooni Aloo Methi. A version of the classic Punjabi dish with sauteed potatoes and fragrant fenugreek leaves flavored with garlic.
- 250 gms fenugreek leaves (methi)
- 10-12 baby potatoes peeled
- 3 tbsp mustard oil
- 1 tsp cumin seeds (jeera)
- 1 bay leaf (tej patta)
- 2 tbsp finely chopped garlic
- 1 medium onion finely chopped
- 1-2 chopped green chillies
- 1 tsp salt
- 1/2 tsp Kashmiri red chilli powder
- 1 tsp coriander powder (dhania)
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp amchoor (dry mango) powder
- 1/2 tsp garam masala powder
- Ginger juliennes for garnish
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Heat mustard oil to smoking point and let it cool a bit. Add in cumin seeds and bay leaf. Allow the seeds to crackle.
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Add in the chopped garlic and saute for a minute. Add the chopped onions and green chillies. Saute until the onions are translucent.
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Add in the peeled baby potatoes. Mix well. Saute for a few minutes.
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Now add in the dry masalas – salt, Kashmiri red chilli powder, coriander powder, and turmeric powder. Mix well.
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Add a bit of water, cover with a lid and cook until the potatoes are almost done.
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Now, add in the chopped methi leaves. Saute for 3-4 minutes. Cover with a lid and cook for a few minutes until the liquid dries up and the methi is done.
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Finish with amchoor and garam masala powder. Check the salt and add more if required.
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The Lasooni Aloo Methi is ready to serve. Serve hot with chapatis or paranthas.
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