Aloo Methi Winter Special | Chef Kunal’s Mom Cooking

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Wash & clean the bunch of methi leaves. Now remove the leaves from the thick stem and discard the stems as they are very bitter and fibrous. Once you have all the leaves, hold them firmly and chop them thin. Keep aside.
Peel the potatoes and dice them.
Heat a kadai or a deep vessel and pour mustard oil. In case you do not want to use mustard oil, replace it with ghee or any other oil you use.

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Do not smoke the mustard oil, but once hot add the potatoes & immediately cover them up with chopped methi leaves. Do not stir or mix them. Sprinkle some salt on top, lower the heat and cover with a lid. Let them cook for 15 mins first and then remove the lid to check if potatoes are cooked. If not, cover again and cook for another 5 mins or till potatoes are tender.

Remove the lid, add chilli flakes or chilli powder and a pinch of garam masala. Stir them together and cook till all of the water evaporates. Check and adjust salt and remove from heat to serve it hot with chapati or phulka.

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To make a lovely sandwich out of leftover methi aloo, smash the potatoes using a spoon and spread aloo methi on top of a slice of bread. Sprinkle chopped onions, green chillies (optional) and place another slice of bread on top. Heat a toastie maker or a tawa or a pan and smear with some butter or oil. Place the sandwich, drizzle some butter on top of the bread as well and cook on both sides. Once crispy & browned from the outside remove the sandwich and serve it hot.