Aloo methi

Aloo methi is my all time favorite potato recipe!! Its easy & quick and full of flavors. Actually Methi (Fenugreek leaves) is one of my favorites herb, I use it all the time in most of the daal's (lentils) or other north Indian recipes like kadhai paneer, palak paneer etc. 
In this recipe I used dried Fenugreek leaves also known as Kasoori methi, which has distinct flavor from fresh fenugreek leaves and you can surely interchange between fresh & dried fenugreek leaves.

All you need:
2 medium golden potatoes
2 tbsp dried fenugreek leaves (kasoori methi)
1 tsp red chili powder
1/2 tsp Cumin seeds
1/4 tsp Carom seeds
A pinch of Asafetida
1 tbsp Coriander powder
1 tbsp lemon juice
1/2 tsp garam masala
1 tbsp cooking oil
Salt to taste

How to prepare:

  • Wash and cut the potatoes length wise (like for french fries) and keep in cold water.

  • Heat a pan, add oil, add asafetida, cumin seeds, carom seeds and let it crackle.
  • Add potatoes (without water) with all the spices, dried fenugreek leaves and salt (except garam masala).

  • Cover the pan and let it cook on medium heat till potatoes are done but not falling apart.
  • Keep turning potatoes in between, to prevent from sticking.
  • When potatoes are cooked, remove the lid and roast a little more to get extra crispiness on top.
  • Add garam masala and lemon juice.
Serve hot!!

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