Aloo methi recipe | How to make aloo methi | Methi recipes

Pluck methi leaves and add it to a large bowl filled with water.  Wash and peel potatoes. Cube them. Add them to a bowl with little water to prevent potatoes from getting discoloured. Add oil to a pan, add cumin. When they begin to crackle, add garlic and fry till it begins to smell good. Sprinkle hing. Sprinkle one tsp salt over the leaves and set aside for 10 minutes. This helps the mud and pesticide residue to melt off the leaves. Transfer potatoes and turmeric. Fry for one to 2 minutes. Pour in water just enough to cook potatoes. Alternately you can skip adding water & just saute them in oil stirring often until soft cooked. You can also use pressure cooked potatoes to quicken the entire process. While the aloo cooks, drain off the leaves. Wash in fresh water. Repeat rinsing if needed. Drain off the water completely. Chop them finely. Check if the potatoes are cooked by piercing a fork into the aloo. When the aloo is soft cooked, evaporate if any water is left. Add little garam masala and salt. Stir and fry for a minute. Add chopped methi leaves and chilies. Fry until the leaves wilt off. Do not over fry to prevent nutrition loss. Serve aloo methi with rice or roti.