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Methi Aloo Recipe with Yellow Mustard Oil

Methi Aloo, or fenugreek leaves cooked with potatoes, is a classic North Indian dish known for its earthy flavors and health benefits. This simple yet delicious recipe is elevated when cooked with Double Hiran Mustard Oil, which adds a bold, pungent flavor that pairs perfectly with the bitterness of fresh fenugreek leaves. In this blog, we’ll guide you on how to make a flavorful Methi Aloo recipe with mustard oil, perfect for everyday meals.

Ingredients

To make Methi Aloo with mustard oil, you will need:

• 3 medium-sized potatoes, peeled and diced
• 2 cups fresh methi (fenugreek) leaves, washed and chopped
• 3 tablespoons Double Hiran Mustard Oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 green chilies, finely chopped
• 1 medium onion, finely chopped
• 1 teaspoon ginger-garlic paste
• Lemon juice (optional, for garnish)

Instructions

1. Heat the Mustard Oil

1. In a pan set over medium heat, warm Double Hiran Mustard Oil until it reaches smoking point. Lower the heat and let the oil to gently cool.
2. Add the cumin seeds then let them sputter.

2. Sauté Onions and Spices

1. Add chopped onions; sauté until golden brown.
2. Stir green chilies and ginger-garlic paste. Cook for still another minute till the raw smell vanishes.
3. Add powder of turmeric, red chili, and coriander. Thoroughly mix.

3. Add the Potatoes

1. Add the diced potatoes to the pan and stir to coat them with the spices.
2. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the potatoes are partially cooked.

4. Add the Methi Leaves

1. Add the chopped methi (fenugreek) leaves to the pan. Stir well to combine with the potatoes.
2. Cook uncovered for another 5-7 minutes, allowing the methi leaves to wilt and release their flavors.

5. Final Touches

1. Sprinkle garam masala and salt to taste. Mix well and cook for another 2 minutes.
2. Turn off the heat and squeeze a few drops of lemon juice over the dish for an added tangy flavor (optional).

6. Serve

1. Serve the Methi Aloo hot with roti, paratha, or steamed rice for a wholesome meal.

Health Benefits

Your Methi Aloo dish gains taste from using Double Hiran Mustard Oil, which also has several health advantages. Omega-3 and omega-6 fatty acids abound in mustard oil and help digestion and support heart function. This meal is tasty and healthy since fenugreek leaves are bursting in vitamins, iron, and antioxidants.

Conclusion

A great mix of taste and wellness, methi aloo cooked using mustard oil is Together with the strong taste of Double Hiran Mustard Oil, the earthy bitterness of methi produces a dish that is filling and balanced. Try this basic Methi Aloo Recipe using mustard oil to enhance your daily meals with its distinctive and aromatic tastes.