Aloo Methi (Potato & Fenugreek Leaves)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Prepare the IngredientsPeel the potatoes and cut them into small cubes. Rinse the fenugreek leaves thoroughly and chop them roughly. Slice the onion thinly, finely chop the garlic cloves, and slice the green chilies.
2. 2Cook the PotatoesHeat oil or ghee in a pan. Add cumin seeds and let them sizzle for a few seconds. Add the sliced onions, garlic, and green chilies, and sauté until the onions turn golden brown. Now, add the cubed potatoes, turmeric powder, red chili powder, and salt. Mix well, cover the pan and let it cook on medium heat until the potatoes are almost cooked through.
3. 3Add the Fenugreek LeavesOnce the potatoes are nearly cooked, add the chopped fenugreek leaves to the pan. Stir well to combine with the potatoes. Cook uncovered on a medium flame, stirring occasionally until the fenugreek leaves are cooked and any moisture has evaporated.
4. 4Serve the Aloo MethiCheck the seasoning and adjust if necessary. Turn off the heat and let the Aloo Methi rest for a few minutes before serving. Serve it hot with a side of plain yogurt or raita, and Pakistani bread like roti or naan.