Methi Aloo


  • 4 tablespoon vegetable oil
  • 4 large boiled potatoes, peeled & cubed
  • 2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon ShreeGun Gold Garam Masala
  • 2 green chillies, chopped
  • 2 tablespoon chopped ginger
  • 4 tablespoon ShreeGun Kasoori Methi leaves (Dry Fenugreek leaves) (soaked in water)
  • Salt taste

    Cooking Instructions:

    1. Heat the vegetable oil in a large pan over medium heat.

    2. Add cumin and let it sizzle.

    3. Add the cubed potatoes and stir to coat with the oil.

    4. Add the turmeric powder, green chillies, and ginger and cook for 3 minutes, stirring often.

    5. Add the ShreeGun Kasoori Methi leaves and season with salt to taste.

    6. Sprinkle over ShreeGun Gold Garam Masala.

    7. Cover the pan and reduce the heat to low. Simmer for 10 minutes, or until the potatoes are tender.

    8. Remove the lid and increase the heat to medium-high. Cook for an additional 2 minutes, stirring occasionally.

    9. Serve Methi Aloo hot with parathas, rice or with roti.


    Products Used

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