Ingredients
🥄 ½ cup methi (140 grams)
🥄 1 cup water
🥄 1 teaspoon salt (divided)
🥄 1 tablespoon groundnut or any neutral flavored oil
🥄 ½ teaspoon cumin seeds
🥄 ⅛ teaspoon asafoetida (hing)
🥄 red chilli (broken into 2)
🥄 1 cup potatoes (220 grams), chopped into ¼ inch cubes
🥄 ½ teaspoon finely chopped ginger
🥄 ½ teaspoon finely chopped garlic
🥄 1 green chilli (finely chopped)
🥄 1 large tomato (finely chopped, ¼ cup + 2 tablespoons, 100 gms)
🥄 1 teaspoon coriander powder
🥄 ¼ teaspoon cumin powder
🥄 ¼ teaspoon turmeric powder
🥄 ½ teaspoon amchur powder
Instructions
👨🍳 Wash methi thoroughly in 2-3 changes of water, then squeeze out excess moisture.
👨🍳 Heat oil in a pan and add cumin seeds, asafoetida, and red chilli. Sauté for 30 seconds until fragrant.
👨🍳 Add ginger, garlic, and green chilli. Cook for 1 minute until aromatic.
👨🍳 Add chopped potatoes and sauté for 3-4 minutes, stirring occasionally.
👨🍳 Add chopped tomatoes and cook until they soften, about 3 minutes.
👨🍳 Add methi leaves and stir gently to combine. Cook for 2-3 minutes without overcooking.
👨🍳 Add spices (coriander, cumin, turmeric, amchur) and salt. Mix well.
👨🍳 Cook for another 2-3 minutes, stirring gently to avoid breaking methi.
👨🍳 Serve hot with roti or rice, garnished with ghee or lemon juice.
Notes
Fresh methi has stronger flavor than frozen. For frozen methi, reduce quantity by half. Do not overcook methi to prevent bitterness.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 180
- Sugar: 4
- Sodium: 200
- Fat: 6
- Carbohydrates: 32
- Fiber: 3
- Protein: 4