Punjabi Aloo Methi Recipe

Ingredients:

• 1 tbsp ghee or vegetable oil
• 1 tsp jeera
• 1 tsp haldi
• 2 tsp tomato puree or half tomato, chopped
• 3-4 medium potatoes, peeled and chopped
• 2 cups methi leaves
• Salt to taste
• Water as needed
• Juice of half lemon to sprinkle on top
• Coriander leaves for garnish

Method:

Or a shallow pan over medium heat, heat the ghee kadahi. Add Jeera. When it crackles, add turmeric. Add tomatoes. Using the puree, diluted in 1 tablespoon of water. Cook for 5 minutes.
Add potatoes. Cook for 10 minutes on medium low heat until they are soft. Add fenugreek leaves. Cook for another 5 minutes, until the fenugreek leaves wilt. Put in a tablespoon of water. Cover and cook for 5-10 minutes until fragrant fenugreek starts smelling. Add salt.
Mix potatoes and fenugreek well. Sprinkle with coriander and garnish with the lemon juice.