Methi Aloo is a popular North Indian dish and is relished with both roti and rice. Even though methi saag is not a common part of oriya meal, still I loved grown to love it. Its healthy, easy to make and delicious.
- Methi Leaves: 2 bunches cleaned and chopped finely
- Potato: 1 medium cut into small cubes
- Cumin Seeds: 1/2 tsp
- Whole Dry red chilli : 1
- Asafetida : a Pinch
- Green Chilli: 2 finely chopped
- Garlic : 4 Cloves minced
- Red Chilli Powder: 1 tsp
- Turmeric Powder: 1 tsp
- Coriander Powder: 1 tsp
- Salt to taste
- Oil: 1 tsp
In a pan heat oil in a pan.
Add the cumin seeds and whole red chilli to the oil, as the cumin seeds stop cracking add the asafetida powder and chopped green chillis.
Add the minced garlic cloves and as the cloves start to turn golden brown add the turmeric powder to the oil.(This helps with oil splatters when adding wet ingredients or freshly washed vegetables)
Then add the washed potato cubes with a pinch of salt and stir well.
Cover and cook till potatoes are almost cooked but not mushy.
Add the red chilli powder, coriander powder and stir well.
Add the methi leaves to the pan and mix well.
Add salt to taste and cook on low flame till the methi leaves are cooked through and all the water dries up.
Serve it hot with chapati or rice and enjoy.
Till the happy blogging.