Step 1: Prep the Methi

• Remove methi leaves from stems, wash thoroughly in water, and chop finely.
• Sprinkle a little salt and set aside for 10 minutes. Squeeze lightly to reduce bitterness.

Step 2: Cook the Potatoes

• Heat oil in a pan (mustard oil adds an authentic flavor).
• Add cumin seeds and let them splutter. Add a pinch of asafoetida, chopped green chilies, and ginger.
• Add diced potatoes, turmeric, red chili, and coriander powder. Mix well.
• Cover and cook for 8–10 minutes, stirring occasionally until the potatoes are nearly soft.

Step 3: Add Methi

• Add chopped methi leaves to the pan. Stir to combine.
• Cook uncovered for another 6–8 minutes, stirring occasionally, until methi is well-cooked and all moisture is absorbed.
• Check seasoning and adjust salt. Add lemon juice if desired.

🍽 Serving Suggestions

• Serve hot with phulka, chapati, or paratha
• Pair with plain curd and pickle for a wholesome lunch
• Can be packed in lunch boxes – it's dry and travels well!

💡 Pro Tips

• For extra richness, sauté a few garlic cloves before adding potatoes.
• Add a small chopped tomato after frying the ginger for a tangier version.
• Don’t skip the methi prep — it reduces bitterness and enhances flavor.

💚 Why This Aloo Methi Is Special

✅ Seasonal, Nutritious & Warming

✅ Simple Ingredients, Big Flavor

✅ Perfectly Balanced Bitterness

✅ Vegan & Gluten-Free

✅ Great for Meal Prep