Aloo Methi Roast / Potato Fenugreek Leaves Roast

Paneer and potato are my favorites when it comes to vegetarian dishes. No matter how I prepare potato, I love it. Aloo Methi is a North Indian recipe which goes well with chapathi. When the potatoes are mixed with the aromatic fenugreek leaves it gives a wonderful flavor to the dish. To make it a perfect roast, I fried the potatoes separately and the fenugreek leaves separately. Then I mixed it along with the spices making it taste yummy. Give it a try and you will surely love it.

Ingredients:

• 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

Preparation:

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.

Serving Options:

Aloo Methi Roast tastes great with chapathi or poori. You can also have it with steamed rice.