Ingredients:
- 4 medium-sized potatoes, peeled and chopped into small cubes
- 2 cups fresh fenugreek leaves (methi), washed and chopped
- 1 onion, finely chopped
- 2-3 garlic cloves, finely chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- Salt, to taste
- Oil, for cooking
Instructions:
- Heat 2-3 tablespoons of oil in a pan over medium heat. Add the cumin and mustard seeds and let them splutter.
- Add the chopped onions and garlic to the pan and sauté until the onions turn translucent.
- Add the chopped potatoes to the pan and stir well. Add turmeric powder, red chilli powder, and salt to taste. Mix everything well and cook for 2-3 minutes.
- Reduce the heat to low, cover the pan and let the potatoes cook for 5-7 minutes, or until they are tender.
- Add the chopped fenugreek leaves to the pan and mix well. Let everything cook for 5-7 minutes.
- Check the seasoning and adjust as needed. Serve hot with roti or rice.
- Enjoy your delicious Sindhi Aloo Methi!
Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!