Name: Punjabi Aloo Methi
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Ghee (clarified butter) - 1 tablespoon; Cumin seeds - 1 teaspoon; Ground turmeric - 1 teaspoon; Tomato, chopped - ½ medium; Potatoes, chopped, or more to taste - 3 medium; Fenugreek leaves - 2 cups; Water - 1 tablespoon; Salt to taste - 1 tablespoon; Lemon, juiced - ½ medium; Chopped fresh cilantro, or to taste - 1 tablespoon

Ingredients for - Punjabi Aloo Methi

1. Ghee (clarified butter) 1 tablespoon

2. Cumin seeds 1 teaspoon

3. Ground turmeric 1 teaspoon

4. Tomato, chopped ½ medium

5. Potatoes, chopped, or more to taste 3 medium

6. Fenugreek leaves 2 cups

7. Water 1 tablespoon

8. Salt to taste 1 tablespoon

9. Lemon, juiced ½ medium

10. Chopped fresh cilantro, or to taste 1 tablespoon

How to cook deliciously - Punjabi Aloo Methi

1 . Stage

Heat ghee in a shallow pan over medium heat. Add cumin seeds. When cumin seeds crackle, add turmeric. Add tomato and cook for 5 minutes.

2 . Stage

Add potatoes. Reduce heat to medium-low and cook until they soften, about 10 minutes. Add fenugreek leaves and cook until wilted, about 5 more minutes.

3 . Stage

Add water, cover, and cook until fenugreek starts smelling fragrant, 5 to 10 minutes. Add salt.

4 . Stage

Mix well. Sprinkle with lemon juice and garnish with cilantro.