Aloo Methi Roast / Potato Fenugreek Leaves Roast
Paneer and potato are my favorites when it comes to vegetarian dishes. No matter how I prepare potat...
- Potatoes - 5
- Mustard Seeds - 1 teaspoon
- Urad Dal - 1 teaspoon
- Chana Dal - 1 teaspoon
- Cumin Seeds - 1 teaspoon
- Turmeric powder - Half teaspoon
- Salt - As per taste
- Red Chilli powder - 2 teaspoons
- Methi / Fenugreek leaves - 2 bunches
- Oil - 2 teaspoons
Boil the potatoes, peel off the skin and cut them into small pieces.
Take a pan to heat and add mustard seeds, urad dal, chana dal and cumin seeds. Once they pop add the potato pieces along with salt and turmeric powder. Roast them till they turn crispy.
Then add red chilli powder and mix. Remove it from the pan and keep it aside.
Wash the methi leaves and fry them by adding oil in pan.
Once done, add the potato roast to it and mix. Check for the spices and if needed add some more.
Cook for 5 mins and remove it from heat. Serve hot.
Aloo Methi Roast tastes great with chapathi or poori. You can also have it with steamed rice.