Aloo Methi

🔥 Prep

• Wash and pat dry the 150 g fresh methi leaves, then roughly chop them.
• Peel and dice the 3 potatoes into 1.5 cm cubes.
• Slit the 2 green chilies lengthwise (keep seeds for extra heat if desired).
• Measure out 1 tsp cumin seeds, 0.25 tsp turmeric powder, and 1 tsp salt into a small bowl.
• Measure 1.5 tbsp oil and have it ready.

🔥 Cook

• 1. Heat the 1.5 tbsp oil in a heavy‑bottomed skillet or kadai over medium heat until shimmering.
• 2. Add the 1 tsp cumin seeds and let them sizzle for ≈10 seconds until fragrant.
• 3. Add the slit 2 green chilies and stir for ≈5 seconds.
• 4. Add the diced 3 potatoes, sprinkle the 0.25 tsp turmeric powder and 1 tsp salt, and toss to coat.
• 5. Increase heat to medium‑high and stir‑fry the potatoes for 8‑10 minutes, stirring occasionally, until they begin to turn golden brown at the edges.
• 6. Reduce heat to medium, add the chopped 150 g methi leaves, and continue to stir‑fry for 4‑5 minutes until the leaves wilt and the potatoes are tender (test with a fork).
• 7. If the mixture looks dry, drizzle a tiny splash of water (≈1 tbsp) and cover the pan for 2 minutes on low to finish cooking the potatoes through.
• 8. Remove from heat, taste and adjust salt if needed, then transfer to a serving dish.

🔥 Serve

• Serve hot as a dry side dish with roti, paratha, or naan.
• Pair with a bowl of plain yogurt or raita to balance the slight bitterness of methi.
• Accompany with steamed basmati rice or jeera rice for a complete meal.
• Garnish with a lemon wedge on the side for optional brightness.