Aloo Methi

Ingredients

• 3 tbsp Ghee
• 1 tsp Cumin Seeds
• 4-5 Fenugreek Seeds (Methi Dana)
• 1 cup Fenugreek Leaves – torn with hand (Methi ke patta)
• ½ tsp Sugar
• 4-5 Potatoes – boiled & cubed
• Salt to taste
• 1 medium Tomato – chopped
• ½ small Lemon juice

For Crushed Paste

• 1 inch Ginger – crushed
• 2 fresh Green Chillies – crushed
• ¼ tsp Salt

For Curd Mixture

• ¼ cup Curd (curd (yogurt))
• ¼ tsp Asafoetida (Hing)
• 1 tsp Turmeric Powder
• ½ tsp Degi Red Chilli Powder
• ½ tsp Coriander Powder

Steps

For Crushed Paste

1. Use a mortar and pestle to crush the ginger, green chillies, and salt coarsely.
2. Take the crushed paste out and set it aside for later.

For Curd Mixture

1. Mix the curd, asafoetida, turmeric powder, Degi red chilli powder, and coriander powder together thoroughly in a small bowl.
2. Set the curd mixture aside until needed.

For Aloo Methi

1. Put ghee into a hot pan and let the ghee heat. Add the cumin and fenugreek seeds and let them crackle.
2. Sauté the crushed paste until light brown, then add the curd mixture. Continue sautéing until the mixture is cooked and fragrant.
3. Add the fenugreek leaves and cook them until 60% done. Put in the sugar, potatoes, and salt, then sauté for 3-4 minutes.
4. Add the tomatoes and cook for a minute, then finish with lemon juice.
5. Offer the aloo methi hot with roti or rice.