Methi Aloo

How to Prepare

1. Heat 6 tablespoons of oil in a large kadai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add 2 finely chopped green chilies and 2 teaspoons of ginger-garlic paste. Sauté for 1 minute.
4. Add 10 medium-sized boiled and cubed potatoes to the kadai. Mix well to coat with the spices.
5. Add 5 cups of chopped fresh methi (fenugreek) leaves. Stir to combine.
6. Add 2 teaspoons of turmeric powder
7. 2 teaspoons of red chili powder
8. 2 teaspoons of coriander powder, and salt to taste. Mix thoroughly.
9. Cook on medium heat for 10-12 minutes, stirring occasionally, until the methi leaves are wilted and the flavors are well combined.
10. Add 2 teaspoons of garam masala and 2 tablespoons of lemon juice. Mix well and cook for another 2 minutes.
11. Turn off the heat and garnish with fresh coriander leaves before serving.