Punjabi Aloo Methi

 

 

Ingredients

Serves: 2

• 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

• Preparation method

  Prep: 5 mins | Cook: 20 mins
  1.

  In a shallow pan or kadahi, heat ghee over medium heat. Add jeera. When it crackles, add haldi. Add tomato. If using puree, dilute in 1 tsp of water. Cook for 5 minutes.

  2.

  Add potatoes. Cook on medium to low heat for 10 minutes, till they get soft. Add methi leaves. Cook for another 5 minutes, till methi leaves wilt. Put in a tbsp of water. Cover and cook for 5-10 minutes, till methi starts smelling fragrant. Add salt.

  3.

  Mix aloo and methi well. Sprinkle with lemon juice and garnish with coriander.