{"id":25170,"date":"2024-02-20T15:47:48","date_gmt":"2024-02-20T15:47:48","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/02\/20\/lasooni-aloo-methi-potatoes-fenugreek-leaves-recipe\/"},"modified":"2024-02-20T15:47:48","modified_gmt":"2024-02-20T15:47:48","slug":"lasooni-aloo-methi-potatoes-fenugreek-leaves-recipe","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/02\/20\/lasooni-aloo-methi-potatoes-fenugreek-leaves-recipe\/","title":{"rendered":"Lasooni Aloo Methi (Potatoes & Fenugreek Leaves) Recipe"},"content":{"rendered":"


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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

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.\u00a0<\/span><\/p>\n

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  • 250<\/span> gms<\/span> fenugreek leaves (methi)<\/span><\/li>\n
  • 10-12<\/span> baby potatoes peeled<\/span><\/li>\n
  • 3<\/span> tbsp<\/span> mustard oil<\/span><\/li>\n
  • 1<\/span> tsp<\/span> cumin seeds (jeera)<\/span><\/li>\n
  • 1<\/span> bay leaf (tej patta)<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> finely chopped garlic<\/span><\/li>\n
  • 1<\/span> medium onion finely chopped<\/span><\/li>\n
  • 1-2<\/span> chopped green chillies<\/span><\/li>\n
  • 1<\/span> tsp<\/span> salt<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> Kashmiri red chilli powder<\/span><\/li>\n
  • 1<\/span> tsp<\/span> coriander powder (dhania)<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> turmeric powder (haldi)<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> amchoor (dry mango) powder<\/span><\/li>\n
  • 1\/2<\/span> tsp<\/span> garam masala powder<\/span><\/li>\n
  • Ginger juliennes for garnish<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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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.<\/span><\/p>\n<\/li>\n

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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.<\/span><\/p>\n<\/li>\n

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      Add in the peeled baby potatoes. Mix well. Saute for a few minutes.<\/span><\/p>\n<\/li>\n

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      Now add in the dry masalas \u2013 salt, Kashmiri red chilli powder, coriander powder, and turmeric powder. Mix well.<\/span><\/p>\n<\/li>\n

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      Add a bit of water, cover with a lid and cook until the potatoes are almost done.<\/span><\/p>\n<\/li>\n

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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.<\/span><\/p>\n<\/li>\n

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      Finish with amchoor and garam masala powder. Check the salt and add more if required.<\/span><\/p>\n<\/li>\n

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      The Lasooni Aloo Methi is ready to serve. Serve hot with chapatis or paranthas.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

      Video<\/h3>\n