Sep 9, 2015

Aloo Methi Fry

When I am really lazy but still need to impress my family this is the easy recipe that i rely on. This recipe is so simple and the flavor lies in the fresh fenugreek leaves that you use in this recipe. Usually I get fenugreek leaves ( Methi) from my garden, they are super easy to grow. You can throw the fenugreek (methi) seeds in the soil and give it about 2 to 3 weeks, beautiful baby methi leaves will grow. I like this fry when baby methi leaves are used, because they are fresh, packed with flavor and gives bright green color to your All Methi Fry. Here is the recipe, Njoy!

Aloo / Potato - 2 medium
Methi Leaves - 1 cup
Oil - 1 Tbsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric Powder - 1 tsp
salt - 1 tsp
Red Chili Powder - 1/2  tsp
Coriander Powder - 1/2  tsp

Preparatory Steps:

  • Boil Potatoes in pressure cooker. Once they are cooled, peel the skin and chop into medium size cubes and keep them aside. 


  1. Heat non-stick pan and add oil to it. Once the oil is hot, add cumin seeds and mustard seeds. 
  2. As mustard start spluttering, add boiled potato cubes. Saute them for 2 to 3 min until the potatoes are slightly browned. 
  3. Add salt, turmeric powder, red chili powder and coriander powder. mix spices with potatoes and saute for another 5 min until well combined and potatoes are coated.
  4. Add 1 cup of fresh baby fenugreek leaves ( methi leaves) to the potatoes and mix well. Saute for 1 to 2 min until methi leaves are wilted but still in bright color. 
  5. Switch off  the stove and transfer fry to serving bowl and server warm with White Rice or Warm Roti. 

Video Recipe:

Will be back with another easy recipe,
Take Care Until Then!



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