Dhaba Style Methi Aloo Recipe

Ingredients

• 1 big fenugreek bunch or approx 2 Cup chopped fenugreek leaves
• 2 medium potato, peeled and diced
• 2 tablespoon mustard oil (sarson oil)
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon hing (asafoetida)
• 6 garlic cloves finely chopped
• 2 dried red chillies
• 1 small onion, finely chopped
• 1 medium tomato, finely chopped
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt or to taste

Instructions

1. 1

   Remove the stem and roots of frenugreek leaves. Rinse them nicely 2 – 3 times in running water yo get rid of dirt and debris. Let them sit in a colander for minimum 15 minutes to 1 hour to drain all the water. Later, finely chop the fenugreek leaves and transfer them to a bowl.

2. 2

   Heat the mustard oil in a heavy-bottomed preferably cast iron kadai until it reaches its smoking point (this removes the raw smell). Lower the heat and add dried red chillies, asafoetida, garlic, and cumin. Fry for 1 – 2 minutes to relase the aroma of spices and garlic.

3. 3

   Add the finely chopped onion. Fry till onion become light brown. Next, add the chopped tomatoes, spices, and salt. Fry this masala till tomatoes are nicely break down and oil starts separating. Add the cubed potatoes. Fry them on medium-high heat until they are 50% cooked.

4. 4

   Add the chopped methi leaves to the pan. Turn the heat to high. Sautéing on high heat helps evaporate moisture quickly, preventing the leaves from becoming mushy. Cook for 3-4 minutes until the leaves shrink significantly.

5. 5

   Cover and cook on low heat for 10 – 15 minutes until the potatoes are fully done, and have a delicious, golden crust. Turn the heat up for one final minute to get everything “bhuna” (seared) and dry.

6. 6

   Serve Methi Aloo Sabji with phulka and raita.