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Theodore Lowe, Ap #867-859
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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
  • Heat mustard oil to smoking point and let it cool a bit. Add in cumin seeds and bay leaf. Allow the seeds to crackle.

  • Add in the chopped garlic and saute for a minute. Add the chopped onions and green chillies. Saute until the onions are translucent.

  • Add in the peeled baby potatoes. Mix well. Saute for a few minutes.

  • Now add in the dry masalas – salt, Kashmiri red chilli powder, coriander powder, and turmeric powder. Mix well.

  • Add a bit of water, cover with a lid and cook until the potatoes are almost done.

  • 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.

  • Finish with amchoor and garam masala powder. Check the salt and add more if required.

  • The Lasooni Aloo Methi is ready to serve. Serve hot with chapatis or paranthas.


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Lasooni Aloo Methi (Potatoes & Fenugreek Leaves)

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