Flavorful Aloo Methi Sabji
Ingredients
- Potatoes - 4 medium size (washed, peeled, and cut into small pieces)
- Fenugreek leaves - 1 big bunch (2 cups with just leaves, no stems)
- Mustard oil - 2 tbsp
- Vegetable oil (if not using mustard oil)
- Asafoetida - 1/4 tsp
- Cumin seeds - 1 tsp
- Coriander seeds - 1 tsp
- Red Kashmiri chilli powder - 1 tsp
- Turmeric powder - 1 tsp
- Salt to taste
- Red whole chilli - 2-3
- Mango powder - 1 tbsp
Preparation
Take a cast iron pan (for crispy coating) and heat oil. Add cumin seeds, coriander seeds, asafoetida, turmeric powder, red chilli powder, red whole chilli, and salt. Saute for a few seconds.
Add the potatoes and mix well. Keep the heat on low-medium and cook the potatoes until they are half done.
Once the potatoes are halfway cooked, add fenugreek leaves and mix well. Cook on medium flame until the potatoes are completely cooked through.
Once the potatoes are cooked, increase the heat to high flame. Add mango powder, give it a nice toss, and cook for an additional minute to make it crispy.
Turn off the heat and serve the dish with bread, roti, or paratha.
