Aloo Methi

Remove the leaves from the stems of the plant and rinse thoroughly in cool running water. To know more, swipe up!

Use a knife or food processor to finely chop the leaves. To know more, swipe up!

Next, heat oil or butter in a large pan or kadai. Add peeled, chopped potatoes.

Sauté the potatoes until they start to look crisp and lightly golden on the outside.

Next, add chopped green chilies and asafoetida. To know more, swipe up!

Now, add chopped fenugreek leaves (methi) and mix well.

Add salt to taste.

Stir well and cook the sabzi on medium-low to medium heat for a couple of minutes.

When methi leaves some moisture, reduce the heat to low and cook for 5 to 6 minutes more.

The moisture should totally evaporate and the methi leaves should wilt completely. To know more, swipe up!

Serve aloo methi hot with roti, paratha or dal-rice. For more recipes, visit