Ingredients

• 10 - baby potatoes
• 1/2 tsp - ginger-garlic paste
• 1 - green chilli
• 1 - onion, chopped
• 1 - tomato, chopped
• 1 tsp - red chilli powder
• 1 cup - fresh chopped fenugreek leaves
• 1/4 cup - coconut milk
• 1 spring - curry leaves
• 1/2 tsp - mustard
• 1/2 tsp - cumin
• 1.5 tbsp - oil
• A pinch - turmeric
• A pinch - asafoetida
• Salt to taste

How to Make Aloo methi dry

• Heat a pan with oil, splutter curry leaves, mustard, cumin and green chilli.
• Add asafoetida and onions, fry till they turn golden
• Add tomatoes, turmeric and salt, fry till the tomatoes turn mushy
• Add potatoes, salt, fry for 2 to 3 mins, add enough water, cover and cook till the potatoes are fully cooked and moist
• Add red chilli powder, fresh fenugreek leaves, fry till the leaves wilts
• Add coconut milk, mix well and cook on medium high till the coconut milk is fully absorbed.
• Serve.
• Recipe Courtesy: Indian Healthy Recipes